Whipped Cream From Amul Fresh Cream, Using 25 Percent Milk Fat Cream
by Tarla Dalal

whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with 26 amazing images.

whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream is a simple recipe which is ready within 15 minutes. Learn how to make Indian whipped cream using 25% milk fat cream.

To make whipped cream from Amul fresh cream, freeze the fresh cream tetra pack without opening the seal for at least 4 hours as the cream has to be very cold for whipping. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors. Remove and put only the top thick fresh cream into the chilled small steel bowl. You can use the thin cream left at the bottom in a sabzi.

Then to make Indian whipped cream using 25% milk fat cream, remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it. Place the small bowl with fresh cream on the ice cubes in the big bowl. Beat the cream on slow speed for 2 minutes. The cream will thicken slightly. Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes. Again add 1 tbsp of icing sugar and beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks. Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer. Remove the cream from the refrigerator and blades of beater from the freezer and beat it for another 4 to 5 minutes vigorously on high speed or till it forms stiff peaks. Whipped cream using fresh cream is ready. Serve with any dessert or use it to make mousse, pudding, ice-cream, jar cakes etc.

Whipped cream is the one of the fundamental ingredient in making desserts. Whipping cream and toppings are often beaten till stiff peaks and used in cake and mousse decorations. Here we present to you how to make whipped cream from Amul fresh cream which is very easily available in super market.

Whipped cream from low fat cream is milky and rich in taste. It has low fat content and thus whipping it isn't easy. Here while whipping we have added icing sugar to Amul cream which helps to lends a stabilizing effect.

With that said, you need to follow the instructions of chilling and beating speed to the T to get the perfect consistency of whipped cream. It's preferable to start with chilled Amul fresh cream because the fat globules emulsify faster and stay emulsified longer when cold. For an even more efficient whipping, you need to start with a chilled mixing bowl and chilled electric beater blades. This Indian whipped cream using 25% milk fat cream is best used within half an hour. Always keep the whipped cream refrigerated when not in use. Use it to make mousse, jar cakes, ice creams or for making softy.

Tips to make whipped cream from Amul fresh cream. 1. Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult. 2. The temperature of the ice bath has to be maintained continuously for the cream to whip well. So we have used the double ice method. This method is best during summer when the temperature is hot outside. 3. It is necessary to freeze small bowl and blades of the beater in the freezer for at least 1 hour to ensure that no heat is passed to the cream. 4. While beating it on high speed, ensure you beat it vigorously to get the perfect consistency. 5. Also if you feel the beater has heated up while whipping, you can rest it for 30 seconds and again start beating. 6. Do not overbeat the cream, else its volume will decrease and you might get a watery whipped cream. 7. This cream forms stiff peaks but it has to be used within ½ hour, else it might lose its required texture. 8. We recommend the use of this whipped cream using Amul fresh cream only for mousse, pudding, ice-cream, jar cakes etc. This cream though can be piped using a piping bag and nozzle, but is not suitable for icing on cakes and decorating purposes.

Enjoy whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | with step by step photos.

Preparation Time: 1 mins   Beating Time:  14 minutes   Cooking Time: 0 mins    Total Time: 15 mins    Makes 1.5 cups