Milk can be whipped into cream, but it must be light milk, butter, custard powder and sugar can be made into cream.

1, first weighed out the butter 70g, add powdered sugar 50g (like sweet can add more), powdered sugar is sand sugar in the crusher to beat out.

2, with an electric whisk on medium speed, whipping, only 1 minute, after adding milk while beating,*** can add milk about 150g.

3, whipping is complete. If you use the butter color light, the finished product is white.

4, the whisk to high speed, beat until you can see very clear lines,

5, whipped light cream.

Whipping cream is used to decorate cakes and make mousse-like desserts indispensable materials, from the milk extracted from the thick whipped cream, contains up to 27 ~ 38% ranging from the fat content, beating can be wrapped into a large amount of air to make the volume of the original expansion of several times, whipped to a different hardness and softness, but also has a different purpose.

Cream (Cream) or called Ki, Ling Ling, Klimt, is a yellow or white fatty semi-solid food extracted from cow's milk, goat's milk. It is a dairy product made from the top layer of raw cow's milk before homogenization, which has a higher milk fat content.

Because after raw cow's milk has been allowed to sit for a period of time, the less dense fat rises to the top layer. In industrial production procedures, this step is usually accomplished by a separator centrifuge. In many countries, cream is divided into different grades according to its fat content. The common light cream and whipped cream on the domestic market actually refers to animal cream, which is cream extracted from natural milk.

The pasture grass consumed by cows raised on natural pastures usually contains some carotenoid pigments, which makes the cream from them by some light yellow color, taste and texture are relatively strong, and the use of the main as a cake decoration, or become the filling of the bread (see cream buns). Cream from captive cows, which are mainly fed grains, is usually white, lighter in flavor and fluffier in texture, and is often used in beverages and as a decoration for cakes.

In Hong Kong, cream is often referred to as the former, while the latter is customarily referred to as cream, although both are Cream. cream is also the main ingredient in ice cream.