Why can't the cream be whipped

Cream is basically whipped when you buy it, but some people do not buy it from outside and prepare the ingredients at home. However, the cream they make often does not whip up and is different from the ones sold outside. This is because the method is not used correctly or due to the problems with the steps during the production process, the cream cannot be whipped. Here is an oral step-by-step guide to learn how to successfully whip the cream.

1) Divide the frozen cream into several portions and freeze them separately in plastic wrap. This way, each time you need to use it, you can just take out a small piece and melt it.

(Note: I think that for an 8-inch cake, 1/4 stick of buttercream is enough. I used 1/3 today, which was too much, and there was some left.)

2) Place the required frozen cream (covered with plastic wrap) in the refrigerator to thaw. By the way, put a clean, oil-free and water-free large bowl and the head of the egg beater into the refrigerator.

3) Once the frozen cream has melted in the refrigerator until there are no ice chips left, you can take it out and prepare it for whipping.

4) Before beating, prepare a basin of ice water. It is better to whip the cream with ice water.

5) Beat with an electric whisk at medium speed for about 10 minutes. The cream will gradually change from being viscous to hard and can be easily pulled into sharp corners without falling over. This means it is almost done.

(Note: Because the cream already contains sugar, there is no need to add sugar to it. If you buy light cream, you need to add sugar in batches as appropriate.)

Two 125g Brilliant Butter (250g) + 350ml fresh milk, this amount is enough to make an 8-inch decorated cake

1. Put the cream into the milk, and after it has been there for a while, use a hot water bath (that is, put a larger container outside the container containing the cream and milk and put boiling water in it); 2. The boiling water slowly cools down, part of the cream turns into liquid, and the rest becomes very soft; 3. Then use a whisk to beat it, adding sugar while beating, and you can taste it when adding it; 4. If it is still very soft after beating for a while, leave it for a while, and you will find that it will become harder by itself

Note: It is easy to make when the weather is not hot; I usually don’t make it very hard, so it is enough for mounting simple flowers. (A little less fresh milk will make it harder, but it can’t be any less. Too little milk is not good.)