Today, i am going to show you how to make whipped cream at home from scratch. To whip cream you need whipping cream. You can get Amul whipping cream or whichever you want. We have used Delight Cream. It’s a heavy cream and we will make whipped cream with this heavy cream.
Recipes you may like: Eggless Spongy Biscuit Cake, No Bake Tutty Fruity Cake(Eggless), Eggless Chocolate Cake in Pressure Cooker without oven, Eggless Mango Cake, etc.
It’s very easy to whip cream. You will just need an electric beater to beat it. We have used Orpat Hand Beater.
I got a question on my wall few days back asking, “is heavy whipping cream, the same as heavy cream?”
Well to answer, not exactly. The main difference between them is their milk-fat content. Whipping cream has more milk-fat than all other creams. Whipping cream has 30 percent milk-fat where as other cream has at least 18 percent milk-fats. Cream with more milk-fat will turn great after whisking.
You will get both heavy cream and heavy whipping cream in the market, but basically there is no difference between heavy cream and heavy whipping cream. Heavy cream and heavy whipped cream are basically the same thing.
Somebody asked me, how to make homemade whipped cream with heavy cream. So, here is my recipe. Some whip cream with Almond milk also but we used dairy cream.
So, let’s move on now,
How To Make Whipped Cream at Home Video in hindi
- 1 cup heavy whipping cream.
- Take the heavy cream in a bowl. Usually we store the heavy whipped cream in the freezer so thaw the cream and remember it has to be chilled before using it.
- Take the electric beater and start beating it. You can also use hand beater but it takes lots of time.
- Once you start beating after 2-3 minutes you will see the cream has started becoming thick and has increased in volume.
- This cream is sweet itself so no need to add sugar but if you want to add sugar use powdered or icing sugar only.
- Do not over whip the cream otherwise it will become buttery.
- Whisk just until the cream reaches stiff peaks.
- Store the whipped cream in an airtight container for up to 10-15 days. When ready to use, remove from the fridge and whisk for 10 to 15 seconds again.
- To make the colorful cream lastly add the gel color and whisk again until well combined.
- Notes:
- Chill mixing bowl and beaters in freezer for 10 minutes before preparing.
- Also, you can add different extracts to get just the right flavor (rum, extract, almond, banana, coconut, maple, coffee)
How to make whipped cream at home:
- Take the heavy cream in a bowl. Usually we store the heavy whipped cream in the freezer so thaw the cream and remember it has to be chilled before using it.
- Take the electric beater and start beating it. You can also use hand beater but it takes lots of time.
- Once you start beating after 2-3 minutes you will see the cream has started becoming thick and has increased in volume.
- This cream is sweet itself so no need to add sugar but if you want to add sugar use powdered or icing sugar only.
- Do not over whip the cream otherwise it will become buttery.
- Whisk just until the cream reaches stiff peaks.
- Store the whipped cream in an airtight container for up to 10-15 days. When ready to use, remove from the fridge and whisk for 10 to 15 seconds again.
- To make the colorful cream lastly add the gel color and whisk again until well combined.
Notes:
- Chill mixing bowl and beaters in freezer for 10 minutes before preparing.
- Also, you can add different extracts to get just the right flavor (rum, extract, almond, banana, coconut, maple, coffee)
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