Why is the cream getting thinner and thinner? Why is the cream getting thinner and thinner?

1. Generally, the temperature of the cream is too high. At this time, we can prepare a basin of ice water and put it under the cream, so that it can be easily sent away after the temperature of the cream drops.

In addition, if our beating head or container is stained with oil, the bigger the cream, the thinner it will be. In this case, we can only change a portion of cream and put it in a basin without water and oil, and then send it away with a clean head.

3. When we usually deliver cream, we'd better put the whipped cream in the refrigerator in advance 12 hours. If the weather is hot, we can also refrigerate the beaten egg heads, so that the whipped cream is not easy to succeed because of the high temperature.