This one was better than Amul whipping cream, which does not for stiff peaks easily. However this Amul fresh cream for curdled the next day itself, even when refrigerated. Please let me know how I can avoid this curdling. I had mixed castor sugar before whipping and 1 tsp of cocoa. Thank you so much Malaika. I was looking for an alternative to unsalted butter as its not available easily. Thank you so much for this post.. The cake in the photo demonstrated I believe is not made of Amul fresh cream as the colour of Amul cream is creamish light yellow whereas your cake cream is pure white.
And the texture also is more like non dairy cream. This a life-changing recipe. Icing sugar releases moisture in the cream, making it runny. Castor sugar is generally made after evaporating the moisture in the regular sugar, thus making it moisture free. This in turn can keep the peak consistency of cream in place. I would like to confirm if it is ok for me to use irish cream and whip further after whipping my plain cream and if there will be any disadvantage to it.
Thank you much malaika for detailed explanation… I failed the same way after cooling it was not stiff enough to decorate cake. Will discard the water and try. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email.
Notify me of new posts via email. My Crimson Life by Malaika. Skip to content. Lesson : Chill the cream before whipping. Chilled cream will always be thick like ice-cream and will have water settled at the bottom.
Do not use at all. Chill the bowl and whisk that will be used for whipping the cream. Preferably use a glass bowl rather than a plastic one. Use Caster Sugar for sweetness. Do not add Icing Sugar or powdered sugar or any other form of sugar. Add the thick cream and sugar in the chilled bowl. Start whipping at the highest speed and do not stop until you see the cream getting stiff like thick mousse or ice cream.
The cream should be whipped thick enough such that when you invert the bowl it stays put and does not move at all just like whipped stiff egg whites. Refrigerate for an hour before use. The whole process of whipping the cream to the exact consistency takes about minutes for ml cream by using a hand held blender.
You can use a hand whisk, unless you want a workout for your arms but the it will take you longer to whip the cream and it may not even hold the form as the bowl will eventually get to room temperature hampering the stiffening process. Do not over whip or else u will end up with butter. This is a pineapple cake that is frosted with whipped Amul cream.
Share this:. Like this: Like Loading Farewell to B. Freeze it for mins, the upper compartment. It works better that way. After freezing, the water settles down so scoop the cream which is at the top and use it. This is awesome! Will try this one for sure. Its hard to get whipped cream in my place. Does it melt after coming to room temperature? Plz share the recipe of smoothie that u made with that disaster….
Hi, Did you keep the cream in refrigerator or the freezer for chilling? Thanks, Archana. Thank you for the tips. Very useful. Am going to use ur info to make ice cream in a jar. Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Create a free website or blog at WordPress. Thanks in advance. Hi aditi, you have to keep it in the fridge.
You could keep in the freezer too but just for mins to make it cold. It should be cold but not frozen while whipping. I keep bowl beater in fridge whole night..
Hi Zeba, Amul will not whip to firm peaks. Do go through it. Hi Archita, Elle and Vire is a dairy cream and tastes great. Sugar can be adjusted based on how sweet you like your cream. Your email address will not be published.
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