Whipped cream is one of those basic recipes that I make so often and turn to again and again. Not only is it good as it is, it is also the perfect base for various flavours. It is an extremely simple recipe and calls for only three ingredients. Its so easy that after you’ve made it a couple of times, you’ll probably be able to make it with your eyes closed!
What I love about whipped cream is its versatility. It goes with practically anything! You can use it as frosting for cakes. You can also serve fresh fruits with whipped cream. Add melted chocolate and it becomes chocolate frosting. Basically, you can play around with it as you want to and add whichever flavour you like to it!
How to make Whipped Cream
Temperature is key in making whipped cream. The lower the temperature of your cream, the easier it will be to whip it up.
- Keep your bowl and whisk, including that of your electric mixer, into the freezer for 20 minutes to get it as cold as possible.
- Pour chilled heavy whipping cream into the bowl and add caster sugar. Make sure to not add granulated sugar as it wont dissolve, causing the end product to be grainy.
- Whisk it on high speed till it doubles up in volume. You can either stop at the soft peaks stage, that is, when the peaks flop over as soon as you lift the whisk. Or you can continue whipping till the stiff peaks stage, which is when the peaks hold their shape upon lifting the whisk, depending upon the requirement of your recipe. For example, if you guys are making the Easy Tiramisu, you’ll need to stop whipping when soft peaks form. For the Passion Fruit and Cream Cheese Tart, you’ll need to keep whisking till stiff peaks form.
- It is important that you move the mixer in the same direction while whisking.
Yes, it’s that easy to make! Make sure you don’t over whisk your cream though!
How to whip cream by hand?
While a stand mixer or an electric hand blender makes whipping up cream so much easier, you can always do it by hand! You can use a wire whisk to make whipped cream. Now because the hand isn’t as efficient and quick as a blender would be, it will take longer for you to make whipped cream. Because temperature is key in making whipped cream, it is always helpful to pop your whisk and bowl in the freezer before you start making whipped cream. Since we want our cream to be at a very low temperature, I suggest you whisk your cream over a bowl of ice for better results!
Can I whip up Amul fresh cream?
It is the milk fat content in cream that creates that glorious, fluffy, cloud-like structure on whisking. When a cream packet is labelled whipping cream or heavy cream, it usually has a milk fay percentage of about 30% to 36%. On whisking, the fat molecules in cream begin to join together and form pockets of air. This process creates whipped cream. Amul fresh cream, or any other fresh cream for that matter, has a low milk fat percentage. Amul cream has a milk fat content of 25%, which is not enough for it to create whipped cream. While it may get thicker upon whisking, it will not form a whipped cream topping.
What happens if I over whip the cream?
While making whipped cream may sound like a cakewalk, you need to make sure you don’t get carried away and over whisk the cream. It’s only a matter of seconds that your cream could go from creamy and smooth to grainy and broken! Worst case scenario, your cream separates and you end up making butter! However, if the situation is not that far gone, you can still salvage your whipped cream! To rescue your grainy, over-whipped cream, you only need a few tablespoons of fresh cream! Add fresh cream to the over-whisked mixture and bring it together using a wire whisk. It will come together and be smooth and creamy again!
Brands of Whipped Cream available in India
All major stores, including FoodHall and Modern Bazaar keep whipped cream. Rich’s and Amul are the most commonly available brands of whipped cream in India. Rich’s is a non-dairy, soy cream. Also, since Amul also makes fresh cream, make sure you buy their heavy whipping cream to make whipped cream. Purez also manufactures whipping cream and double cream, which is available in all major stores. Brands like Blue Bird sell whipped cream in a powder form, that can be whipped up on mixing the powder with water. I however believe that it doesn’t compare to the taste of dairy whipped cream. So if you can get hands on any one of those, please use that!
what is the ratio between whipping cream and castor sugar
The is no ratio for sugar when making whipped cream frosting. Depending on the sweetness you desire, you can add sugar accordingly.
The ratio matters only if you are making american buttercream which uses butter and icing sugar. It generally uses 1:2 ratio of butter to icing sugar.
What is the ratio of the ingredients to be used