Homemade whipped cream

1

Beat the 4 egg whites until they are like this (there is a small layer of small bubbles on the egg whites).

2

Add a little salt, a drop of white vinegar, and a spoonful of sugar (the spoon is an ordinary small iron spoon), and continue beating the egg white.

3

When beating until it is a little thick (it feels like the egg white you beat is like foam in body wash), add another spoonful of sugar and continue beating.

4

4. After that, when you feel that the egg white is thicker than the egg white in step 3, add a spoonful of sugar and continue beating

5

Beat for about 10 minutes after step 4, try using an egg beater to pick up the egg whites you beat. If the egg whites stand up, it means that your cream is ready.

1. The production method is very simple, just be patient. 2. When making cream, try to choose a large bowl, because when beating the egg white, a lot of small foam will slowly come out of the egg white, which means the cream will be beaten more and more. 3. The amount of cream that is beaten will be relatively large and may not be used up at one time, so you can put the remaining cream into a well-sealed crisper (must have a lid) or put it in a crisper bag and tie it to the mouth of the bag. Put it in the refrigerator. Next time you use it again, you can pour it out. The cream you beat first will turn like egg white. You can beat it with an egg beater for about 3 minutes and it will turn into the previous cream again (You don't have to add anything if you beat it at this time)