Wondering how to make whipped cream which is used in so many good deserts? Well here’s the answer for you!
Usually we make whipped cream from double or heavy cream. And in India it is not usually available. Or if it is it is quite expensive as i have noticed and there are only exported brands available. In India the most common type of cream available is #Amul cream or 25% fat cream. But now I have figured out how to make whipped cream from 25% fat cream. Though it needs a lot of beating with an electric mixer ( I prefer to use one ) it is definitely worth it.
All you need is the 25% fat cream which you need to store in the fridge untouched from the day before, so that the thick part (which is the fatty part) is separated from the watery part.
You will also need a bit of ‘Malai’. (the thin layer which is formed on the milk after boiling) Just to increase the fat content. As it is less, it won’t affect the flavor.
- First of all cool the bowl, whisks of the electric mixer and cream for at least 1/2 hour before starting the process.
- Cut the top part completely off of the cream box carefully. Without shaking or moving it much( you want the layers to still be separate). It should look somewhat like a rectangular glass.
- After that, scoop out the thick part of the cream and DON’T add the thin part. Instead use it in some kind of gravy.
- In that add the ‘Malai’.
- And start beating the cream with the electric beater.
- It will take approximately 5-8 minutes to get it to the soft peak consistency .( For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. At this point the whipped cream is still soft enough to fold into the other ingredients easily.)
- For a stiffer peak ( which is needed for the banoffee pie), continue to beat at high speed for 20 to 30 seconds. To check for stiff peaks, pull the beaters straight up out of the whipped cream. The peak should hold its shape and stick tightly to the beaters.
- But don’t keep mixing it like that after stiff peaks, other wise the cream will become lumpy and it will separate. Butter!!
There we are! Whipped Cream! As easy as it can get. Serve with fruits or put it on the famous banoffee pie. Perfect every where!
Happy Baketimes! 🙂