First of all, if you want to send the whipped cream well, the premise is that the whipped cream itself can't have any problems. In addition to the requirement that the raw materials themselves are within the shelf life, storage conditions are also very important. Cream can't be frozen, it needs to be kept in a cold environment, and then taken out of the refrigerator before use.

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When you send it, pour the whipped cream into the beating basin, and be sure to be oil-free and water-free. This is very important. If you send a beating basin with no round bottom and frills at home, try to find some stainless steel basins with smooth bottom as beating basins.

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There are many tools for stirring eggs and milk, such as manual whisk, hand-held whisk or ordinary whisk. We should pay attention to one direction according to our own conditions. Before mixing, add powdered sugar or fine sugar, remember not to use coarse sugar, and tools should be oil-free and water-free.

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First, the foam becomes much denser at medium and low speed, and then at high speed, until fine ripples appear, so it can be used as general mousse, sandwich and milk tea.

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Continue to stir at high speed until there are peaks on the surface and the whipped cream is upright, which can be used to frame the surface of the cake or make it into other shapes.

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If the cream is beaten carelessly, as long as it does not turn into bean curd residue or can be remedied, it is to beat new light cream, mix some beaten cream after beating, and then stir evenly with a straw or a rubber shovel. If it is already in the state of bean curd residue, it can only be used to make butter or knead dough to make cakes.

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