What you need to beat the cream material: electric whisk, whipping cream, sugar

Reference method:

1, pour the whipping cream into the stainless steel bowl, add the right amount of sugar or granulated sugar, gently stirring evenly with an electric whisk; just start whipping light cream, will find that the The more you beat the more viscous; whipped cream again, it will be more and more viscous; this time you need to just keep beating, to good whipped cream, you need to keep beating, do not have to stop, slow work can only be out of slow work.

2, then you will see, the whipped cream appeared some texture, if the whipped cream to sticky, texture significant, this time the whipped cream has long been no longer liquidity, this time with an electric beater lift feel silky smooth, that is, the whipped cream has been successful.

3, but the case of beating cream is not the longer the better, if the grinding is excessive, the whipping cream more and more not smooth not silky smooth, looks like tofu scum white belt, this time the whipping cream has been a failure. In the case of grinding, will not be grinding the whipped cream in 2 ℃ ~ 7 ℃ freezer for more than 24 hours, to be completely unfrozen and then removed, will appear to be better quality.

4, the temperature of light cream before whipping can not be higher than 10 ℃, but less than 7 ℃ will also affect the reliability of whipped cream and the amount of whipping. After gently shaking the whipped cream, poured into the mixing master cylinder, this time the liquid whipped cream temperature is specified at 7 ℃ to 10 ℃, the volume in the mixing cylinder 10% to 25%, the room temperature is too high or too low will affect the quality and reliability of the whipped cream after grinding, and thus ultimately separated from the cooler water grinding.