Whipped Cream Using Non-dairy Cream ( Cakes and Pastries)
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 24330 times
It is interesting to note that the procedures for whipping different types of cream vary, therefore ensure that you follow the instructions for the specific type of cream you have bought!
Method- Defrost the cream pour into the bowl and beat until it doubles in volume and forms soft peaks.
- Keep aside as use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 22 cal |
| Protein | 0.1 g |
| Carbohydrates | 1.9 g |
| Fiber | 0 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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