1, prepare the cream, whisk, steel plate (before whipping cream now put the cream, whisk, whisk bowl in the refrigerator to chill 2H)

2, pour the cream into the steel plate, add the right amount of sugar. Choose a whipping cream container needs to be a little deeper, to avoid liquid splash out

3, choose medium speed whisking, so that the cream gradually thickened

4, beat the cream to six points, appeared to be patterned with a good gloss, but tilted the basin can still flow, this time the state of the mousse is suitable for doing

5, continue to whip, the cream was more upright cocktail shape, will be tilted the basin but the cream will not flow, this time the cream is suitable for mousse

5, continue to whip, cream is more upright cocktail shape, will be tilted but Cream will not flow, this time the cream is suitable for smearing

6, continue to whip the cream to dry foam, can not flow until the degree of whipping cream looks rough and not fine no luster will be completed.

7, if you continue to whisk, light cream will be over-whipped, showing the state of separation of oil and water, feel like tofu dregs