How to pass the whipped cream?

Cream should be refrigerated one night in advance. Keep the room temperature below 24℃ (preferably around 20℃), and turn on the air conditioner or send you away with ice water in hot days.

Whipping process of whipped cream

Light cream generally refers to animal cream, which can be used to send flowers and decorate them. Because it contains no sugar, it is called whipped cream.

When the whipped cream is solid, it can be used for cake decoration, and fine sugar needs to be added when whipping the whipped cream.

1. The eggbeater should be kept clean and free of water and oil. Add fine sugar to the whipped cream and beat well with electric egg beater at low speed.

2. Lift the eggbeater, and the dripping whipped cream can stay on the surface for 3 ~ 5 seconds, with slight lines on the surface.

3. Continue to send at low speed. When stirring, you will feel the resistance increase and the light cream lines become obvious. After lifting the whip, the cream is short and upright.

It is best to use up the whipped cream immediately, but not for too long, overnight or after putting it in the refrigerator.

Achieve the desired effect.

The light cream has passed: that is, the cream is out of water and looks like bean curd residue, so it cannot stand upright. At this time, cream can't be used to decorate the cake, but it can still be used to flavor the west point, such as making creamy corn chowder. Shelf life of whipped cream: it can be kept in the refrigerator for half a year before opening and only for about one week after opening.