How to whip light cream ?

1. If you buy Nestle light cream, you need to refrigerate it for 12 hours before whipping at a temperature between 7℃ and 10℃. Before whipping, you can also refrigerate the whisk head and the whisk bowl if you can.

2. When whipping, put a bowl of ice water under the whisk bowl. This will prevent the whisk head from rubbing against the heat and affecting the whipping.

3. Pour the light cream into the bowl, which should be free of oil and water. Pour in the light cream liquid to fill more than half of the whisk head (otherwise it is easy to separate the oil from the water before you can get enough air into it).

4. At first, do not add sugar, medium speed whipping, about 1 minute. Then slowly add sugar and beat on high speed for 2 minutes.?

(The picture shows the state after beating for 2 minutes, it feels a little bit thicker.)

5. Beat until the light cream has obvious lines, lift the beater head will not fall down. At this point, the volume of light cream has gradually expanded, and thick enough to not flow, with a spoon scrape, appear fine smooth surface. This process takes about 5 minutes or less.

(In the picture, it was beaten for another 2 minutes, by this time it was thick and smooth, you can actually count it as whipped, you can beat it for another 30 seconds to 1 minute.)

6. After beating for more than 5 minutes, it is already very hard, this is the limit of whipping, and then beat it again to separate the oil and water.

The best whipping state for whipped cream is half-ice state, can be easily poured out of the can, the emulsion also contains ice and can flow state for the best whipping time.