Refrigerate 12 hours before sending, and the temperature is between 4-8 C. Before sending, if possible, the egg beater and the egg beater can also be refrigerated.

When sending, put a basin of ice water under the egg beating basin, which can avoid the heat generated by the rubbing of the egg beating head and affect the sending.

Pour the light cream liquid over more than half of the beating head (otherwise it will be easy to separate the oil from the water before enough air is pumped in).

At first, no sugar was added, and it was sent at a low speed, about 1 minute. Then slowly add sugar and pass for 2 minutes at medium and high speed.

Beat until the light cream has obvious lines, and the beating head will not be depressed.

This process takes about 5 minutes.

Remember, whipped cream is easy to be overdone, and once it is overdone, it will be separated from oil and water, so pay more attention to observation.