Ingredients

: egg white

(4 eggs)

Practice:

1.

Break up four egg whites and beat them like this (that is, there is a small layer of small bubbles on the egg white).

2.

Add a little salt, a drop of white vinegar and a spoonful of sugar (the spoon is an ordinary small iron spoon) and continue to beat the egg whites.

3.

When it's a little thick (that is, it feels like the egg white you beat is like the DOG of bath lotion), add a spoonful of sugar and continue beating.

4.

After that, when you feel thicker than the egg white in the third step, add a spoonful of sugar and continue beating.

5.

After step 4, beat for about 10 minutes, and try to stir up your beaten egg whites with an egg beater. If the egg whites can stand up, it means that your cream has been beaten.

Tips

The production method is simple, just be patient.

When making cream, try to choose a big bowl, because when you beat the egg white, many little DOG will come out slowly, that is, the cream will be beaten more and more.

The amount of whipped cream will be relatively large and may not be used up at one time, so you can put the remaining cream in a well-sealed fresh-keeping box (with a lid) or put it in a fresh-keeping bag, then tie the mouth of the bag and put it in the refrigerator. You can pour it out again when you use it next time. At this time, the whipped cream will become like egg white. You can beat it with the eggbeater for about 3 minutes and then it will become the previous cream again (at this time, you don't need to add anything).