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WHIPPED CREAM

Hi,
WHIPPED CREAM!! Making whipped cream in home was always a dream for me..I tried with fresh cream twice but it was a disaster so I dropped the idea of making whipped cream.
But after studying a lot and hearing so many advises from FB friends I finally got courage to try it out.Ms.Vandhana Naidu a Fb friend who I have not met before has helped me a lot , she advised me which brand cream to buy and even where to buy .Thank you Vandhana.
After so much of discussion I understand Non-dairy whipped cream is a fool proof for making whipped cream so I brought a packet of Golden Mark non-dairy whipped cream and tried it . It came out be very well but as I don't have electric beater I have to whip using hand beater.
Frankly speaking if you have electric beater in home then making whipped cream is easy if not then you have to do in hand beater and it is a time consuming process.It took me almost 1 hour to make stiff peak cream.
I used this cream to frost Black forest cake and Mousse.Still I got a cup of whipped cream leftover in my fridge and I stored it for a week , it remained fresh even for a week and still it is there.

The step by step recipe is as below,

INGREDIENTS :
Non-dairy whipped cream – 1 cup.
Beater – 1 no.

PREPARATION :
  1. Freeze beater and bowl in freezer for minimum 5 hours ( overnight refrigeration is better).
  2. Shake the whipped cream packet well and cut open , pour a cup of cream in a big bowl.
    STAGE 1(START WHIPPING)

  3. Start whisking using your whisk in medium speed after 15 mins you can see the cream starts thickening , continue to whisk at the same speed for another 10 mins.
    STAGE 2 ( STARTS THICKENING)

  4. When you see the cream has started thickening further , and also you could able to see the quantity also increased then you start whisking at high speed for 15 mins.
    STAGE 3 ( NOW WHIP AT HIGH SPEED)


  5. Now you can see the cream turned into thick , stiff peaks and also doubled the quantity , now you stop whipping .Refrigerate the cream for 1 hour in refrigerator.
    DONE!! STIFF PEAKS AND CREAM DOES NOT FLOW DOWN

  6. That's all!! You can use the cream as you wish like Cake , Mousse , pudding , Fruits salads etc.

NOTES :
  1. The timing will change in case you are using electric beater.
  2. Don't stop in middle of whipping , once you start finish till you get stiff peaks.
    In between you can take breath but don't give a long break.
  3. If you are in hot city like Chennai ,place a big bowl of ice water under your whipping bowl and start whipping , this will help you in reducing heat that will be generated during whipping.
  4. Don't over beat after getting stiff peaks, over beating will spoil the consistency.
  5. Tips for right consistency is – If you invert the cream bowl after whipping, the cream should not flow down it must stay stiff.Also if you take a small quantity of whipped cream in your beater it must not fall down it must stay like peak ( as in picture).
  6. Use a big bowl as during whipping the cream will increase to double the quantity.Also Non-dairy whipped cream has sugar and vanilla flavour in it so you no need to add anything.



































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