There are three reasons why Nestle light cream can't be whipped: the cream content of Nestle light cream is relatively low, the temperature doesn't reach the optimal temperature, and the ambient temperature is high.

1, Nestle light cream cream content is relatively low

Nestle light cream cream content in 30%, generally speaking, the higher the cream content, the easier it is to whip, the market some common whipping cream cream cream content between 35%-38%, Nestle light cream is more difficult to whipped and stereotypes.

2, the temperature did not reach the optimal temperature

Nestle light cream whipped up may not be because of the temperature, before whipping, the temperature can not be higher than 10 ℃, but also can not be lower than 7 ℃, because too low a temperature will affect the stability of the whipping. After whipping, it should be shaken well, and this temperature should not be too low, so the temperature of whipping cream is more critical.

3, high ambient temperature

In fact, the room temperature also has an effect on the whipping of light cream, the room temperature can not be too high and too low, otherwise it will also affect the stability of the whipping. You should use medium or high speed while whipping, just keep whipping until there are lines appearing.

The volume of unwhipped whipped cream in the mixing bowl should not be less than 10% of the bowl volume, but should not be more than 25% of the bowl volume, otherwise it will also have an effect.

Nestle light cream whipping correct method

1, in advance of the purchase of light cream into the refrigerator for more than 12 hours, whipping will be more stable, more fluffy.

2, before beating in the refrigerator in advance of the head of beating cream chilled for a while, because the summer, beat the light cream of the ambient temperature can not be too high, otherwise the cream is easy to beat while melting.

3, the refrigerator continues to refrigerate the container of light cream, to waterless container, and then prepare a larger than the container of light cream basin, add water inside to also refrigerate a little.

4, when you start to beat the cream, the container outside the basin with ice water, so that the cream is at a low temperature, so it is easier to one-time success.

5, add granulated sugar all at once and start whipping at high speed.

6, when playing remember the electric whisk to turn around and play, clockwise, try not to touch the bottom of the container (friction is easy to heat, resulting in the melting of the cream) containers to the right, while playing the side of the turn, this way less than ten minutes to play well!