Cream is a beautiful ingredient which can blend into innumerable varieties of sweets to make it yummier. This is one thing I always have a stock of. But many recipes require the usage of whipped cream. That is when I started making whipped cream out of fresh cream. Though whipped cream powders are readily available in the market these days, I do not prefer using them purely because of the preservatives and additives that goes in to it.
So here is the recipe for Whipped Cream –
Whipped cream Recipe
Prep time: 10 mins
- Fresh cream – 200 ml. *
- Icing Sugar – 30 gms
- Keep the fresh cream in the freezer for a couple of hours.
- Once the cream is thick, pour it into a bowl.
- Avoid using the watery portion of the cream.
- Take a bigger bowl with ice cubes in them.
- Start whipping the cream keeping it over the ice bowl with an electric beater.
- Keep refilling the ice cubes to maintain a low temperature.
- After whipping the cream for about a couple of minutes add in the icing sugar.
- Keep beating for about 5 more minutes.
- The cream would double in volume and become thicker.
- Creamy and yummy whipped cream will be ready by now.
- I have used Amul fresh cream (low fat cream with 25 % milk fat).
- Keep the beater blades and mixing bowl in the freezer for an hour before using, for the best result. This is especially required when it’s hot and humid outside.
- Whipped cream has a very low shelf-life, hence make this just prior to the requirement.
1. Transfer the thick cream from the freezer to a bowl.
2. Take a bowl with ice cubes.
3. Whip the cream keeping it over the ice bowl.
4. Add Icing sugar after whipping for a minute.
5. Keep whipping till the cream doubles in volume and gets thicker.
6. Whipped cream is ready to be used. This can be used as an icing and is an essential ingredient for making Vanilla Ice-cream.