How is whipped cream produced?

The bought fresh cream needs to be stored in cold storage, and the temperature is preferably between 4℃ and 8℃, not too low, otherwise it will easily freeze the fresh cream. Before delivery, the eggbeater and eggbeater can also be refrigerated if possible. When sending, put a basin of ice water under the egg beating basin, which can avoid the heat generated by the friction of the egg beating head and affect the sending.

Pour the whipped cream into a basin without oil or water. Pour the light cream into more than half of the beating head (otherwise, it is easy to separate oil from water before pumping enough air). If you send a small amount, you can also tilt some eggbeaters to send whipped cream. In addition, the eggbeater should try not to touch the bottom and wall of the basin.

The ratio of whipped cream to powdered sugar is 10: 1. There is no need to add sugar at first, just send it at a medium speed for about 2 minutes. When the whipped cream bubbles, you can slowly add sugar, and then continue to send it at medium speed to low speed.

Beat until the whipped cream has obvious lines and will not press down at the beginning. At this time, the volume of whipped cream has gradually expanded, and it is too thick to flow out. When scraping with a spoon, a smooth surface will appear. This process takes about 5 minutes.

The difference between whipped cream and whipped cream

Cream has a wide range of uses, including animal cream and plant cream, and is often used in home baking and baking chain production. Generally speaking, cream is a general term for cream.

Cream is the original sugar-free cream, which is called whipped cream in English and belongs to animal cream. Light cream usually needs to be beaten with more than 10% sugar, and then made into solid cream to decorate desserts or increase the milky taste and consistency of cakes.

Refer to the above? Baidu encyclopedia-whipped cream