First: kill speed
In the process of whipping cream, the whipping speed is very important. If the speed is not well controlled, it will easily lead to whipping cream too much, and oil and milk will be separated and caked. Many people will think that since whipped cream is to be whipped into cream, the whipping speed must be as fast as possible. Actually, this is not the case. When whipping cream, the speed of the whisk should not be too fast, and the medium speed is the best.
Second: kill time.
The time of whipping cream is also very important. Generally speaking, the whisk is set to medium speed and whips cream for about 2 minutes. In addition, when we send cream, we need to pay attention to the formation of cream. When the cream has a texture that is not easy to disappear and there are small sharp corners when the eggbeater is mentioned, it means that our cream has been sent. At this time, don't send it too much. If you continue to send it, the cream will agglomerate.
Third: kill the temperature
The temperature of cream whipping is actually very important, but it is often easily overlooked. The best temperature for whipping cream is 2- 10 degrees Celsius. We usually store whipped cream in the refrigerator, so when preparing the ingredients for dessert, we should never take whipped cream out of the refrigerator in advance. We should take it out of the refrigerator when we need to send cream, so as to ensure the temperature of whipped cream.
In addition, if it is a hot season, we need to put the container filled with whipped cream in the refrigerator to cool down in advance, so that the container can also be kept at 2- 10 degrees Celsius, so as to avoid the occurrence of too high temperature, resulting in the cream can not be whipped into shape.
As long as you pay attention to these three points in the process of whipping cream, you can easily whip out silky cream, and you don't have to worry about whipping cream out of shape or caking.