It's slower to beat whipped cream manually, but you can try several tools. When sending whipped cream manually, in addition to adding sugar, you should also add a spoonful of whole milk powder to whipped cream, which can speed up the sending. If you send whipped cream by hand, the fat content of whipped cream is also very important. It is best to choose the one with high fat content. Before beating the whipped cream, it is best to ice the whipped cream in the refrigerator to reduce the temperature of the whipped cream.

1, manual sending is time-consuming and laborious, but you can still type. The specific steps are as follows:

(1) It is appropriate to refrigerate 12 hours before use, and the basin for beating cream can be refrigerated for three to four hours if it is frozen in the refrigerator for half an hour; It is best to put the blender in the refrigerator for half an hour.

(2) Pour the whipped cream into a refrigerated container with ice water under it. Put another basin with ice cubes and water under the container. Keeping the temperature low helps to whip the whipped cream.

(3) It is best to add powdered sugar to the whipped cream. It should be noted that it is best not to beat the cream more than half of the egg.

(4) Then send it in one direction all the time, which is time-consuming and laborious.

2. It is time-saving and convenient to send it away with an electric mixer, and the strength and quantity can be controlled well. The specific steps are as follows:

(1) When the mixer is placed in the mixing tank, the volume of undistributed cream should not be less than one tenth of the tank volume, nor higher than one quarter of the tank internal volume, otherwise the product quality will be affected.

(2) With medium or high speed (160-260 rpm), there will be no luster, and there will be soft peaks when lifting the stirrer.