1. Pour the icing and cream into the fresh-keeping bag, and the ratio of cream to icing is 10: 1. If you don't like sweet food, you can also put less icing.
2. After pouring in, turn around with the seal and turn in one direction. In order not to overdo the whipped cream, turn around and see if the cream has changed. When the liquid thickens, you should pay attention to it: if the cream is going to be plastered, you only need to see that lines begin to appear, and the surface of the cream is still smooth. Look at it with a spoon and it will flow slowly down. If you want to mount flowers, you need to turn them a few more times. Soon, when the spoon does not slide down, you can mount flowers.
3. If you overdo it, the cream will turn into yellow granules, and then you can only make butter in the direction of shaking.
This method can not only send cream quickly, but also adjust the time of shaking the plastic bottle to control the degree of sending cream according to the state of cream we need. If we need the flowing cream to spread the cake, we only need to appropriately reduce the time of shaking the plastic bottle. If we need to use it for decorating, we need to appropriately increase the time of shaking the plastic bottle. In this process, we can observe the state of the cream being sent through the transparent plastic bottle body, or directly open the plastic bottle cap to ensure that the cream can be sent to the state we need.
After reading the sharing of Xiaobian, do you think it is very simple to send cream even if there is no eggbeater at home? If you just need to whip the cream, and you don't have an eggbeater at home, come and have a try. You can whip the silky cream easily.