1, pour the cream into the basin and beat at medium speed (put the cream in the refrigerator 12 hours or so; Put the beaten egg heads and pots in the refrigerator for about 30 minutes before sending them away.

2. After about 1 min, add a proper amount of sugar to play quickly.

3, about two or three minutes, you can see that the liquid paste gradually becomes solid.

4. Send it to a cream with obvious patterns, and you can stop sending it. Cream should be thick and soft, light and smooth.