Nestle itself has a thinner texture, and it is easier to melt after beating, so if you want to laminate it, you'd better choose another brand***

Tips:

Firstly, it is best to put the Nestle Light Cream in the refrigerator for a few more days after you buy it home, or at least for 24 hours if you don't have the time. Because it needs to be cold enough to whip easily. (If you can only leave it for 24 hours, you can put it in the freezer for 1 hour before you use it.)

***Many people will ask, "Just put it in the freezer all the time?" Remember never! Because always put frozen light cream will be oil and water separation! It can never be used again! ***

Secondly, whether it's summer or winter, you need to beat it through the ice. Don't just have a layer of ice on the bottom and forget about it, but ideally you can get the tub with the light cream to be encased in ice, at least to the height of the light cream!

Little video explanation:

At the beginning, I have to say that my basin was originally filled with light cream as well, because I poured a little bit before I remembered that I wanted to make a video, so here it is. First said clearly, lest you misunderstand what I put to make it become good beat drops, hehehe ......

1, careful will see my light cream poured out of the time is very thick, a little bit of paste, which is cold enough state. This state of affairs will also relatively shorten the beating time. Not frozen into this state of the children's shoes do not need to deliberately pursue, as long as cold enough to the usual state of the water can also be played, just a little longer. (So you will hear me pour out when there is a "poof" sound tips post - Nestle light cream whipping ignore ignore ha ~)

2, to prepare the ice, in the ice sprinkle a little salt and then put some water. The salt is because the ice will melt faster when it meets the salt, and the temperature when melting the ice is lower than the temperature of the ice. Add water is to facilitate the basin can turn up.

3. Beat on low speed for about 1 minute, then stop and rotate the bowl so that the cream touches the ice evenly to bring it down

to a lower temperature. After that, beat on high speed until you reach your desired level.

4. A little bit of streusel flows fast, that's an 8. (I forgot to show you, sorry~) The first time I lifted the pot like that, the pattern was clear but slow flow, that's 9 points. The second time I lifted the basin so that the pattern is clear and does not flow, the whisk pulls up the light cream can wrap around the head of the whisk, that is well beaten.