How to quickly whip cream manually

The improvement of modern living standards has enabled people to have more resources to make the food they want. Among them, cream, a Western-style ingredient, is becoming more and more popular. Cream tastes sweet, smooth and moist, and is very comfortable to eat. If you want the cream to taste better, you must thoroughly whip the cream raw materials during the production process. Let’s take a look at how to quickly whip the cream manually.

Method 1:

1. It is best to have a manual egg beater. If you don’t have one, you can use three or four chopsticks to beat the eggs together.

2. First add white sugar at a ratio of 100 grams to 20 grams of sugar. Then continue to beat the cream in one direction.

3. Generally, if the cream is good and the skills are good, it can be whipped in five or six minutes. The slowest one should be about fifteen or sixteen minutes.

It is best to refrigerate the cream for 12 hours before use. Freeze the bowl used for whipping cream in the refrigerator for about half an hour, or refrigerate it for 3-4 hours. Pour the whipped cream into the refrigerated container and place ice water underneath the container. (Ice water means putting a basin underneath with ice cubes and water in it. Keeping the temperature low will help whip the cream. It is best to refrigerate the container for whipping the cream in advance). It is best to add powdered sugar when whipping cream. Another very important point is that the cream should cover more than half of the egg beaters.

Method 2:

1.Put the whipped cream into a sealed bag.

2. Push the whipped cream into a corner and hold it like this.

3. Shake until the image becomes blurry, leaves afterimages, and you can no longer feel your hands. Hold for three minutes.

4. It’s almost ready to be squeezed out.

5. It looks like it was squeezed out of the lotus root. Use a whisk to mix again.

The cream you make yourself is made of pure fresh cream, but many cake shops now use "vegetable cream". This is because fresh cream is less plastic than vegetable cream, has a lower melting point, and melts more easily than vegetable cream. Therefore, the cream cakes you make yourself are easier to melt than the cream sold in cake shops.