Whipped Cream Recipe
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Whipped Cream Recipe

Ingredients for Whipped Cream

  • Heavy cream - 250 ml. (1 cup )
  • Vanilla essence - 3- 4 drops
  • Powered sugar - 2-4tbsp(to taste)

How to whip cream

Take two bowls in which one bowl gets easily fitted in the second bowl.  Put 1 tray ice cubes in big bowl and palace the small bowl above the ice, pour heavy cream in it, whip the cream with the help of electronic mixture.  Firstly keep the speed at normal pace and slowly-slowly increase the pace.  After beating for a while,add sugar powder and vanilla essence to it and stir .  Beat the cream  until it becomes thick that on dropping it does not fall easily.

It takes about 8 to 12 mins to whip the cream.  After whipping the cream store it in a air tight container and whenever to want to use it, take it out from the fridge 10 mins before.  If the cream gets loosen up whip it again.

The cream doubles in quantity once  whipped.

Whipped Cream Recipe - Mango or Strawberry Flavour

While whipping cream for mango flavour use 1/2 cup sweet mango pulp instead of  vanilla essence and beat.  We can also add fruit color to darken the color of   cream.

In same way strawberry sauce,  can be prepared by mixing strawberry pulp or sapota(chikoo) pulp.  Various flavored creams can be whipped.

Whipped Cream Recipe - Chocolate Flavour

While whipping cream for chocolate flavour,  add 2 tbsp coco powder and whip.

Whipped Cream Recipe - Coffee Flavour

While whipping cream for coffee flavour,  add 2 tsp instant coffee powder and whip.

Whipped Cream Recipe - Lemon Flavour

Freeze 2 lemon in fridge for 30 mins.  Once the lemon  freezes  use a thin grater to grate the lemon and add this to the cream while whipping.  Along with it add lemon juice to the cream while whipping and beat rigorously.

Whipped Cream Recipe - Cinnamon Flavour

While whipping cream,  add 1 tsp grinned cinnamon.  Your cinnamon whip cream is ready.

suggestion:

Don't whip the cream too much as after losing butter it doesn't taste that good.

whip the cream by using amul cream

Amul cream consist of  atleast 25% fat  and to whip the cream there should be about 30-36% of fat.  Often heavy cream can be brought from milk dairy in which the fact consistency is maximum and this cream is considered best for whipping.