1. Pour the cream into a mixing bowl without water or oil and beat at high speed until large bubbles form.

2. The cream gradually thickens, and the whisk is switched to medium speed.

3. When the bubbles disappear, switch the beater to low speed.

4. Wipe the surface and continue.

5. Rest down to see, cream fluffy, grain obvious.

6. Scrape with a spoon, fine and smooth.

Note:

Place the unwhipped cream in the freezer at 2℃-7℃ for more than 24 to 48 hours, and then remove it after it is completely thawed.?

The temperature of the cream before whipping should not be higher than 10℃, and any temperature lower than 7℃ will affect the stability of the cream and the amount of whipping.