The butter can be eaten after heating for about 5-6 minutes. If the time is too long, it will melt and affect the taste.

Here are the methods for whipping cream.

Whipped cream can be said to be a food that appears frequently in baking. It is used for coating cakes, making mousse cheese, and cakes.

Check the materials:

First, you have to make sure that the fat content of the cream is at least 30%, preferably above 35%. If the fat content is not enough, it will not be whipped no matter how you beat it. Shake the cream evenly before using it temporarily.

2. Keep the low temperature and put the cream in the refrigerator. Take it out one second before whipping. If you are making it in summer, you need to pay more attention. Try to keep the indoor temperature not too high. Before whipping the cream, The temperature should not be higher than 13℃, otherwise the cream will become thick and unable to be whipped into the desired state. So how do you keep cream cold?

Ice isolation method can usually be used. Pour ice cubes into a large container, don't pour too much, and start whipping it in it. Be careful not to let the water flow into the cream. If you are using a chef's machine with a relatively high power, the whisk head can fully contact the cream. Take the cream out of the refrigerator and pour it into a container to whip.

Third, in addition to low-temperature whipping cream, another factor is speed. Whether you use your hands or an electric whisk, you must stir the cream quickly to allow the air to fully enter. And the cream will not heat up too high at room temperature.

Fourth. If the amount of sugar and flavor is small, it's okay. If there is more, don't mix it with the cream at the beginning. Beat the cream until it has a slight texture, and then add sugar, vanilla extract or alcoholic flavoring.

Fifth, whipped cream is divided into wet and dry. Wet cream is not liquid and has obvious lines. When you lift the whisk, the cream can pull out long corners, but it will not be very fixed. Wet cream foams and is suitable for making mousse, etc. Continue to beat for a while and dry foam will form. At this time, the egg beater cream will be fixed into sharp corners, and the dry one will be used for decoration.

Sixth, the whipped cream tastes best if you use it or eat it immediately after it is made. Cryopreservation methods can damage the soil. Just put it in the fresh compartment of the refrigerator for two to three days.