Milk 250ml cold water 60ml gelatin powder 10g vanilla extract 7.5ml powdered sugar 32.5g

1, add 60ml of cold water to the pot, pour in 10g of gelatin powder, and let it stand for 5 minutes to make the powder fully absorb water.

2. Turn on a small fire (no more than 65 degrees Celsius) and heat and stir until all crystals are fully absorbed by water. Leave the fire and set aside.

3. Take a large bowl, add 250ml of whole milk, pour the gelatin solution into the milk, and stir evenly with a manual eggbeater (about 20-30 seconds).

4. Add 7.5ml vanilla extract and 32.5g powdered sugar into the mixed solution and stir well.

5. Add 7.5ml vanilla extract and 32.5g powdered sugar into the mixed solution and stir well.

6. Put it in the refrigerator for 60-90 minutes. Take it out and stir it every 15-20 minutes.

7. Try electric egg beater, and it really works.

8. complete.

Extended data:

The storage method of cream is not simple, and it can never be put into the refrigerator at will. It's best to wrap the cream carefully with paper first, and then put it in a cream box or a sealed box for preservation, so that the cream won't become hard due to moisture release and won't contaminate the taste of other foods in the refrigerator.

No matter what kind of cream is stored in the refrigerator at 2-4 degrees, it can be stored for 6-18 months. If it is put in the freezer, it can be kept longer, but the disadvantage is that it should be taken out and thawed in advance before use. There is a kind of salt-free cream, which is very perishable. Once it is opened, it is best to eat it as soon as possible.