The whipped cream made by adding gelatin is stiff and not easy to collapse, which gives you more time to smear and decorate the cake, but it will still melt if it is left at room temperature for too long. If you don't want to use it right away, you need to put it in the refrigerator. Put all the ingredients on the ice until 8 minutes. It should be noted here that the butter should be softened a little, but don't heat it until it melts. Otherwise it will affect the effect of whipped cream. 6-7 points of cream, fine lines will not disappear, make a simple cake, can be used as a base, monochrome color matching can also be used. The texture is slightly thicker.

When using a good cream, how much to pack, if you want to squeeze flowers, wear pvc gloves, some people have high hand temperature, which will accelerate the melting of the cream; Animal cream is obtained by separating fat from milk. It is healthier and more difficult to serve than vegetable cream. It needs to be sent normally in a low temperature environment. So how to deliver cream at the high temperature in summer is really a big problem for baking novices.

You can add a little milk powder to the whipped cream, which will be harder and taste delicious. Some people put a little Tata powder, but I won't put it when I eat it myself. The sample can slow down the melting speed of cream PS (I just put the eggbeater in the refrigerator and sent it away), which is also related to the choice of whipped cream. Nestle's whipped cream is soft and not suitable for spreading cakes. Try to choose imported cream. Among the brands I have tried, the president and Anjia have achieved good results.

Whether in winter or summer, cream is difficult to keep indoors. Because the storage temperature is about 4- 10 degrees. So it has to be stored in the refrigerator after it is done. The storage time shall not exceed 3 days. Be firm in your heart and steady in your hands. If liquid cream is exposed to the outdoor for too long, water and oil will separate during beating, so beat it quickly. At first, the highest speed was used in electric egg beater. When the texture appeared, it was changed to medium speed until the texture was clearer and stronger. Stir and solidify the cream,