Recipe: Frozen cream cream consumes extra light cream!!!

Home Cooking Recipe: Frozen cream cream consumes extra light cream!!!


Every time I make a cake or a pudding, I will always have more or less whipped cream. I don’t want to use it elsewhere. If I put it in a bad place in the refrigerator, I want to use it quickly. A variety of flavors, matcha cocoa red yeast vanilla, put it in the hot coffee milk, watch it slowly melt 咝咝~~



  1. The whipped cream is refrigerated overnight, I use Nestle, usually at room temperature, if your high-grade whipping cream can only be refrigerated, use it directly!!!

  2. Add the right amount of whipped cream to the seventy-eight distribution (the remaining amount of whipping cream is not much, it can be beaten by hand, about three or four minutes)

  3. Add powder, a small amount (cocoa flavor I made), if you think the color is too light, you can add a few more times, the process of coloring will be almost faint.

  4. Put the flower mouth into the silk flower bag, pour the cream, and pad a layer of oil paper with a container higher than the cream flower, and squeeze the flowers~

  5. Cover with plastic wrap, freezer in the refrigerator~


I have less than 50 ml of whipped cream left, and I have about twenty flowers, enough for me to bian for a while. Caramel cream paste is added to the fast boiling milk, put a few cream flowers in the cup, beautiful and beautiful~

Look around:

ming taizi durian tofu pizza pumpkin pork soup margaret noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro