How to make whipped cream?

It is very simple to make cream. The prepared cream can be paired with many desserts, such as cakes, syrups, drinks, etc. To make whipped cream, you must first prepare liquid whipping cream and a mixer. When stirring, you need to pay attention to the degree of cream expansion. Too much time or too much stirring will affect the taste of the cream.

Ingredients

Whipping cream (liquid); mixer; lemon;

Steps/Methods

1. Store the purchased whipped cream in appropriate conditions. (Unopened cream can be stored for a longer time at low temperatures, about half a month below 10 degrees. Unwhipped cream cannot be thawed or frozen repeatedly during storage. Otherwise, the quality of the cream will be affected.)

2. Take out the unwhipped cream after it is completely thawed. If the temperature of the cream before whipping is higher than 10℃ or lower than 7℃, it will affect the stability of the cream and the amount of whipping.

3. Pour the cream into the mixing bowl and add some lemon. The capacity is 10%-25% of the mixing tank.

4. You can stir by hand or with a blender. If using a blender, beat on medium or high speed (160-260 rpm).

5. The whipped cream can be used immediately after use. The whipped cream to be used should be stored in the refrigerator.

The fat content of cream is 20 to 25 times that of milk, while the other ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced. It is a condiment with a high content of vitamin A and vitamin D.