The ratio of light cream to sugar is 10:1, but of course you can add as much as you like. A box of 200ml will yield about half a kilogram of cream.

Quick whipping method

Materials: 200ml of cream, 20g of sugar

Tools: basin, whisk

1, ? The whisk's stick and the basin with the cream are put in the freezer for about 20 minutes. Go to a bigger basin and put in an ice pack. Whip under ice water.

2, 200ml of cream, pour into the basin, it is recommended to use a deep basin, or splash everywhere.

3, ? Beat the whisk on medium speed until coarse bubbles, add half of the sugar.

4, high speed beat until fine add the remaining sugar.

5, beat the egg cream this state to low speed beat.

6, the whisk should always pay attention to, can not beat, over into the dregs. Cream this state can touch the surface.

7, beat to the bird faceted shape, can be framed. This is successful. Can not be in the fight.