First, prepare food materials:

1, 250ml of liquid cream (choose liquid cream with at least 30% fat content).

2. Lemon juice 10ml (a proper amount of citric acid can accelerate the foaming of cream, which is suitable for pure hand-passing).

Second, prepare tools:

1, eggbeater.

2. A large bowl or basin (note: the cream will be three times larger than the original volume after foaming).

Third, the preparation work before production:

Cool all the raw materials. If the temperature is too high, the bubbles of high-fat cream will be broken and it will not be able to go to Mu Si. (Refrigerate the ingredients and tools in the refrigerator 1 hour or freeze for 20 minutes).

Fourth, start making:

1, pour the cream and lemon juice into the bowl respectively (you can add 20-40 grams of fine sugar according to your own taste).

2, stir the cream: a, manual stirring: try to increase the range of action, stir the air into the cream; B, machine mixing: the speed is adjusted to medium speed.

3. Stir until the cream can stand up or stick to the stirring head and will not fall off easily, even if it is successfully made.

There are two kinds of cake cream:

1, Vegetable cream: Vegetable cream is mentioned above. It is made from soybean. Although it doesn't taste as fragrant as animal cream, the cake made from it is healthier and meets the standard of people's pursuit of healthy diet at this stage.

2. Animal cream: Animal cream is the milk fat layer obtained from the top section of emulsified and homogenized milk. The cake made of this cream is fragrant and soft in taste, but it is very high in fat and calories and rich in cholesterol, which is very unsuitable for obese people.