The whipped cream can be whipped with sugar from the beginning, then whipped at medium speed until it is slightly thick (medium speed whipping is to prevent liquid cream from splashing around), and then whipped at high speed. When sending, the beating head should reach below the liquid level, so less cream should be filled in a deeper and smaller basin. Seeing that the cream at the tip of the ball stands upright and does not slide, the weak luster of the cream is dry and suitable for plastering, but the whipped cream that hits this level will look rough, delicate and dull. Try not to use the twelve-line egg beater, which is easy to beat.

Try to use a container with a wide top and a narrow bottom to send the whipped cream, so that the whipped cream can be concentrated in the center of the container as much as possible, so that it is not necessary to rotate easily or beat the egg, saving time and effort. If the room temperature is above 25 degrees, if you want the whipped cream to be in a better state, you'd better prepare enough ice cubes or ice packs, put them in a large basin, and then put the beating basin on the ice to send them away. You can also put the beating basin and beating head in the refrigerator for a while in advance. After being taken out of the cold storage, it should be ready to be sent immediately, and the most suitable temperature for sending is 4℃.

It is necessary to make the whipped cream completely cover the beaten egg head, so that it is not easy to enter the air when beating. The cream is not easy to bubble, delicate and smooth. In the process of beating, it is forbidden to repeatedly adjust the shift position, check whether the cream is well beaten, and directly cut off the power supply test. Many novices are confused about the sending of various materials. Generally, cake rooms are decorated with plant cream, because plant cream is easier to send and preserve. The main brands are Jin Zuan, Master Zhu and others. You don't need to beat the whipped cream until it reaches 8-9 minutes, otherwise there will be a state of oil-water separation, and it will be like bean curd residue, but in this case, you can also add a proper amount of whole milk powder and mix it.

Test the whipping degree of whipped cream. Put the whipping ball in the cream bucket and pick it up when it is half deep. Look at the state of the cream at the tip of the ball. Try the effect of putting the ball upside down with cream again.