I. Nestle light cream whipping instructions:

First of all, you need to whip at a low speed, or simply with a hand whisk.

2. Then start whipping in one direction at a fast speed. At the same time, add the sugar in three or four small increments, mixing as you go.

3, the final whisking into this can be. If you don't want to spread the cake immediately, you need to put it in the refrigerator to chill.

Be careful not to over-whip, especially when whipping small amounts of whipped cream. If you over-whip, the whipped cream will be crumbly and unusable.

Two, whipping matters:

1, the temperature of the cream before whipping can not be higher than 10 ℃, but lower than 7 ℃ will also affect the stability of the cream and the amount of whipped.

2, gently shake the cream, poured into the mixing bowl, this time the liquid cream temperature requirements in 7 ℃ ~ 10 ℃, the volume in the mixing bowl of 10% to 25% (whipped cream should be in the mixing ball at the maximum diameter of the ball), the room temperature is too high or too low will affect the quality of the whipped cream after whipping and stability. Therefore, the last interval of ice water whipping.

3. Whip at medium or high speed until the gloss disappears and soft peaks appear.

Three, the finished product storage precautions:

Decorated cream cake must be placed in the refrigerator, should not be placed at room temperature, otherwise the cream will soften.

Four, storage precautions:

1, unopened box of cream, at -18 ℃ can be stored for a year, at 2 ℃ ~ 7 ℃ can be stored for two weeks.

Stored (unwhipped) cream can not be repeatedly thawed, frozen, will affect the quality of cream. So I usually divide a box of cream into 3 portions

(1 portion is just enough for framing an 8-inch cake), and take out one piece at a time to defrost (if you are framing a 10-inch cake, you will need to use 2 pieces).

2. The whipped cream can be stored in the refrigerator at 2℃～7℃ for three days.