How to whip the cream?

Making cream is very simple, but it requires some patience. Cream has a soft texture and a light fragrance, which is loved by many people. It can be completed by stirring with liquid cream. When stirring, you need to pay attention to the degree of whipping to avoid over-beating.

Take the liquid cream out of the refrigerator and pour it into the mixing bowl according to the required amount. Beat it with a ball blender until it is smooth and white. It is in the best condition for plastering. Continue beating until the lines become more obvious, and the dough becomes firm, smooth and white. This is the best state for squeezing patterns. Liquid cream is divided into single cream and double cream. Single cream is lighter and generally cannot be beaten into solid cream. Double cream can be beaten into solid cream, which can be used to make cakes or dip fresh fruits in.

1. Put the clean water in the freezer of the refrigerator for a while in advance to freeze it into ice water, then take out the ice water and cream and prepare them. The cream cannot be frozen in the freezer, but should be placed in the refrigerator.

2. Pour the cream into a clean container, add white sugar, and add a few milliliters of rum according to your taste.

3. Place the container of cream in ice water.

4. Use an electric whisk to beat the granulated sugar at low speed for about a few dozen seconds.

5. Set the whisk to high speed and beat until clear lines can be seen.

6. Then continue beating while observing, and be sure not to overdo it. The whipping is complete when the whisk can be pulled out into firm corners.