Whipped cream

Overview

How to cook Whipped cream at home

Take a bowl, pour in fresh cream and sugar, turn on the high speed of the electric egg beater, and start whipping. After beating for just three minutes, it will expand to 1.5 times its original size and is still liquid. When you lift the beater, the cream will flow out quickly like water.
Continue to beat for about 5 minutes. The cream will form lines during the whipping process, the cream will stick to the egg head, and the peaks will droop.
The fresh cream distributed from 6 to 9 will still be in a fluid state if the egg beater is turned sideways. Continue to beat for 2 to 3 minutes, the texture of the fresh cream will become more obvious, and the peaks of the beater will become shorter and smaller. At this time, the cream has reached 90% (suitable for cake topping and filling)