How to make the cream on the cake?

Generally, the cream spread on cakes is fresh cream. Fresh cream has a smooth texture and a light fragrance. To make such cream, you need to prepare egg whites and have enough patience. You need to be careful when stirring. Neither too much nor too little time will work.

How to make fresh cream:

1. Beat 4 egg whites until they are like this (there is a small layer of small bubbles on the egg white).

2. Add a little salt, a drop of white vinegar, and a spoonful of sugar (the spoon is an ordinary small iron spoon), and continue to beat the egg white.

3. When the mixture becomes a little thick (it feels like the foam of bath gel), add another spoonful of sugar and continue beating.

4. After that, when it feels thicker than the egg white in step 3, add a spoonful of sugar and continue beating.

5. After beating for about 10 minutes after step 4, try to lift the egg whites with a whisk. If the egg whites can stand up, it means your cream is well beaten.

Tips for homemade whipped cream:

1. The production method is very simple, just be patient.

2. When making cream, try to choose a large bowl, because when beating the egg whites, a lot of small bubbles will slowly appear on the egg whites, which means that the cream will become more and more as you beat it.

3. The amount of whipped cream will be relatively large and you may not be able to use it all at once, so you can put the remaining cream in a well-sealed fresh-keeping box (must have a lid) or put it in a fresh-keeping bag, tie the bag and put it in the refrigerator. You can pour out the remaining ingredients next time you use it. The whipped cream will become like egg whites. You can use a whisk to beat it for about 3 minutes and it will become the same cream as before (you don’t need to add anything else at this time).