Docreamcan be made in many ways.

Two methods are available for you to choose from.

One is to buy liquid cream and then whip it at home using an electric whisk. This method is more convenient, as well as smarter..You can buy "Nestlewhipping cream",which is liquid. After bringing it home, add somesugar,

and whip until it becomes whipped cream (I recommend using this).The second method involves placing milkin a container and letting it sit in a cool place for 24 to 36 hours.The layer of sour cream will float on the surface.Place the container containing the sour cream (the milk bucket) in hot water, then steam it around the container.During operation, constantly stir to ensure uniformity and prevent fat separation.Thirdly, use two 125g pieces of cream (250g) plus 350ml fresh milk. This amount is enough for an 8-inch piping cake.

Whip the cream into the milk; after some time has passed, let it undergo a warm water bath. Slowly as the hot water cools down, part of the cream will turn liquid while the rest becomes soft.Using an electric whisk, beat while adding sugar gradually and tasting to find your preferred level of sweetness.Whipping the cream is easier when the weather isn't too warm. If it's hotter, place the mixing bowl under some cold water and add ice cubes to keep it cool.PS: If the cream remains soft after whipping for a while, let it rest for a little longer; it will harden slightly on its own.

PS: I usually don't whip the cream excessively hard. It is sufficient for simple piping.(A slight reduction in fresh milk might make it firmer.)

Such whipped cream does not feel greasy at all.

Making your own whipped creamPreparation time: 10 minutes

Cooking time: varies depending on the situation

Serves four to six people

Ingredients: 3 pieces of

salted

butter,

150 grams cut into small pieces,120 grams of rock sugar,

50 grams offlour.

Steps: Mix the butter and sugar in a large bowl.

When the mixture becomes transparent, add the eggs one by one and mix again.After mixing, add the flour.

Cool it down and place it in the refrigerator.

Simply speaking, you need the following ingredients and tools:

Ingredients: sugar (I use powdered sugar), egg

whites,

heavy cream (buy from the store where milk is sold, refrigerated products).

Tools: an electric mixer (mandatory)Steps: Mix the egg whites with heavy cream. Note that heavy cream whipped at lower temperatures performs better, so it's recommended to keep the container containing the mixture submerged in prepared ice water while using the electric mixer on high speed.Before whipping, you can add a small amount of sugar; gradually add more during the process as needed to taste.

The continuously whipped cream will get firmer until it is firm enough to stand upright without dripping.

Spread it onto the cake and enjoy!Mix with the egg whites, then place the container in a basin of iced water (prepare an ice-water bath beforehand), and beat on high speed with an electric mixer.Before beating, you can add a small amount of sugar; gradually add it during the process as you adjust to the sweetness.It's important that the cream becomes firmer with continuous beating until it holds its shape when inverted.Spread it on the cake, and it's ready to eat!