Add white chocolate: heat and melt the frozen whipped cream, stir while heating, add appropriate amount of white chocolate and gelatin, mix and melt, and refrigerate before delivery. Beating and sieving: heat the frozen whipped cream with low fire until it bubbles, stir while heating, beat the whipped cream evenly with a homogenizer, sieve and refrigerate for 24 hours. Making butter: thaw at room temperature, send oil and water to separate at high speed, pour it on gauze to squeeze out milk, wash the butter with ice water, then wrap it in plastic wrap and refrigerate.

1. Add white chocolate: heat and melt the frozen whipped cream, stir while heating, then add a proper amount of white chocolate and gelatin, mix and melt, and then send it after refrigeration. This is another stable whipped cream.

2. Beat and sieve: heat the frozen whipped cream with low fire until it bubbles, stir while heating, beat the whipped cream evenly with a homogenizer, sieve, put it in the refrigerator for 24 hours, and take it out.

3. Making butter: thaw the frozen cream at room temperature, pour off the water, send it to oil-water separation at high speed, pour it on gauze to squeeze out the milk, and wash the butter in ice water until the water becomes clear and not turbid. Then wrap it with plastic wrap to form a block and refrigerate it.