Whipped cream is usually made by high fat dairy cream or non dairy cream. Non dairy cream is much more stable than the dairy version. However, in India, it isn’t easy to get either of these two in regular grocery stores or super markets. But what you do get is Amul Fresh Cream which has 25% fat – lower than what you would need to make whipped cream. However, there is a way to whip this to stiff peaks too. However, it is not very stable, hence using it for whipped cream icing which needs to stay intact for a while might not be a great idea. However, it will work well if you have to add it a mousse or just top up a dessert.
Few things to keep in mind
- Bowl and beater blades: Keep the bowl in which you will be whipping the cream and the beater blades in the freezer for atleast 15-20 min till it is properly cold.
- Ice bowl: Have a bowl, which is larger in size than the bowl you are whipping the cream in, filled with ice and ready
- Cream: Make sure your fresh cream tetra pack is kept refrigerated for atleast overnight, standing in a way that the side you can open it fully is on top.
- Amul Fresh Cream – 250 gms pack
- Castor Sugar – 1 tbsp
Step by Step Process
- Chill the cream pack properly with the edge you can cut fully on top side.
- Chill the blades of your beater and the bowl you will be making the whipped cream in the freezer for some time.
- In a large bowl, add some ice and then place the chilled bowl into it.
- Cut open the cream pack and scoop out only the thick cream part into the chilled bowl, discarding any liquid.
- Start beating the cream on low speed first and then slowly increasing to medium speed. Once the cream starts thickening a little, slowly add the sugar and continue whisking. The cream will now start thickening.
- You can stop whisking when it reaches the soft, medium or stiff peaks as needed.
- Any other flavour or color can be added to the cream as needed too.