Is it feasible to manually whip cream?

It's perfectly fine. Of course, manual whipping requires some skill.

Manual whipping is relatively time-consuming and labor-intensive, but it can still be done. Specific steps are as follows:

(1) Refrigerate for twelve hours before use, and put the bowl used for whipping cream in the refrigerator for half an hour or three to four hours; the mixer used for whipping is also best placed in the refrigerator for half an hour to cool.

(2) Pour the whipped cream into the chilled container with ice water underneath. (Put another bowl with ice and water underneath the container to keep it cold to help whip the light cream).

(3) It is best to add powdered sugar to the whipped cream, and it is important to note that the cream should be at least halfway up the beater head.

(4) Then always whip in one direction, more time-consuming good strength.

Whipping with an electric mixer, more time-saving, but also more convenient, can control the strength and volume, the specific steps are as follows:

(1) the mixer is placed in the mixing cylinder, the capacity of the unwhipped cream can not be less than one-tenth of the volume of the cylinder, and can not be higher than one-quarter of the cylinder's volume, or it will affect the quality of the product.

(2) whipped with medium or high speed, (160-260 rpm can be), there is no glossy appearance, and when you lift the mixer, soft peaks can appear.