Whipped cream from Amul fresh cream recipe | Indian whipped cream 25% using milk fat cream | whipped cream from low fat cream |


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

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.

Add your private note

Whipped Cream From Amul Fresh Cream, Using 25 Percent Milk Fat Cream recipe - How to make Whipped Cream From Amul Fresh Cream, Using 25 Percent Milk Fat Cream

Preparation Time:    Beating Time:  14 minutes   Cooking Time:    Total Time:     2Makes 1.5 cups (56 tbsp )
Show me for cups

Ingredients

For Whipped Cream Using Fresh Cream
1 packet amul fresh cream
3 tbsp icing sugar
Method

For whipped cream using fresh cream

    For whipped cream using fresh cream
  1. 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.
  2. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice.
  3. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour.
  4. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors.
  5. 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.
  6. Remove the big steel bowl with ice from the freezer and add 15 to 20 ice cubes into it.
  7. Place the small bowl with fresh cream on the ice cubes in the big bowl.
  8. Beat the cream on slow speed for 2 minutes. The cream will thicken slightly.
  9. Add 2 tbsp of icing sugar and beat it on a slow speed for another 2 minutes.
  10. 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.
  11. Refrigerate this cream for half an hour. Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer.
  12. 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.
  13. 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 From Amul Fresh Cream, Using 25 Percent Milk Fat Cream recipe with step by step photos

like whipped cream from amul cream recipe

  1. Like whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | then do try the recipes for which you can use whipped cream:

what is whipped cream using fresh cream made of?

  1. whipped cream from Amul fresh cream recipe | Indian whipped cream using 25% milk fat cream | whipped cream from low fat cream | is made of easily available ingredients in India: 1 packet Amul fresh cream and 3 tbsp icing sugar. See the below image of list of ingredients for whipped cream using amul fresh cream.

how to chill the bowls and blades of electric beater

  1. Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice.
  2. Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour.

how to chill Amul fresh cream

  1. Freeze the fresh cream tetra pack without opening the seal for 4 hours.
  2. Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors. 
  3. This is how thick fresh cream looks after freezing. 
  4. Gently remove the top thick fresh cream into the chilled small steel bowl. Thick cream should be separated from the thin cream. You can use the thin cream left at the bottom in a sabzi.

how to make whipped cream using fresh cream

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

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.

FAQ’s

  1. Q. Can I use a glass bowl for whipping?
    A. We do not recommend using a glass bowl as the bowl has to be kept in the freezer compartment to chill. 
  2. Q. My cream did not whip even after 20 minutes of beating?
    A. To get a perfect whipped cream consistency, ensure the ice bath is prepared well, the fresh cream has been frozen for at least 4 hours and the blades of the beater as well as the small bowl has been chilled in the freezer. Also if possible whip it in a room with AC rather than a room which has a higher temperature. Also take a note of the two speeds of the beater mentioned in the recipe. 
     
  3. Q. Can I keep this whipped cream for later use?
    A. This cream forms stiff peaks but it is best used immediately or withing half an hour, else it might lose its required texture. 
  4. Q. Can I use Tropolite cream and follow the same procedure?
    A. No, Tropolite is a whipping topping and it gets whipped in less time and more easily. 
  5. Q. Please suggest whipping cream recipe for cakes?
    A. Follow the recipe of how to make whipped cream for cake.
  6. Q. Can I use a hand whisk, if I don’t have an electric beater?
    A. We haven’t tried using a hand whisk. You can try and share your comments.

Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.2 g
Carbohydrates0.6 g
Fiber0 g
Fat2.2 g
Cholesterol0 mg
Sodium2.5 mg

RECIPE SOURCE : Cakes and PastriesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 03 May 22 12:09 AM


| Hide Replies
Tarla Dalal    Thank you for the feedback. Please keep reviewing recipes and articles you love.
Reply
04 May 22 05:15 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 06 Jul 21 07:23 AM


Can I use mother dairy low fat cream for this?
| Hide Replies
Tarla Dalal    Hi, yes you can..
Reply
23 Dec 21 12:30 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 17 Jan 21 12:54 AM


Hii, why does my whipped cream melts so quickly and what can I do to stop it????😢
| Hide Replies
Tarla Dalal    Hi, Make sure you beat the cream while it is chilled, and beat on a higher speed to achieve soft peaks. once done just refrigerate till use..
Reply
23 Jan 21 07:10 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 17 Jan 21 12:52 AM


Hii, why does my whipped cream melts as I try to layer it on cakes😣😣😣😣
| Hide Replies
Tarla Dalal    Dear Dhrishu, this cream is not meant for decorating purpose, you can use this cream for making mousse, ice creams, jar cakes. We have updated the recipe, I hope it helps you.
Reply
27 Jun 22 02:50 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 01 Oct 20 12:12 AM


In the cream v Did not have any essence what should I add in that cream mixture pls give me immediately message.
| Hide Replies
Tarla Dalal    You can avoid the essence and proceed as per the recipe. Essence is for added flavour.
Reply
01 Oct 20 10:45 AM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 01 Aug 20 06:55 PM


Can I use amul fresh cream..and will it turn to whip cream? Instead of icing sugar can we use normal powdered sugar?
| Hide Replies
Tarla Dalal    Hi, Yes its with amul fresh cream. Try to use icing sugar, as it has cornflour, and helps to thicken it.
Reply
05 Aug 20 07:36 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 29 Jun 20 07:43 PM


I bought the whipping cream from outside do I have to beat it before I use it to decorate my cake??
| Hide Replies
Tarla Dalal    Hi, This cream is not used for decorating cakes or pastries. You can follow below link of whipped cream. https://www.tarladalal.com/whipped-cream-how-to-make-whipped-cream-for-cake-1106r
Edited after original posting.
Reply
30 Jun 20 10:03 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 09 Apr 20 01:23 AM


Hi , to whip the cream can we use mixer (jug) and to add sugar as well? I dont have hand blender. Plz suggest.
| Hide Replies
Tarla Dalal    Hi, You will have to use the electric beater for cream to whip properly. You will not get perfect stiff texture of cream if you do it with mixer or hand whisk.
Edited after original posting.
Reply
10 Apr 20 11:18 AM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 05 Apr 20 06:35 PM


Hi Tried Ure recipe but when I added sugar The cream curdled
| Hide Replies
Tarla Dalal    Try using icing sugar, as it has cornflour, and helps to thicken and stabilize the cream. We have tried and tested this recipe multiple time and updated it. Hope this recipe helps you. Happy cooking!!
Reply
27 Jun 22 02:31 PM
Whipped Cream Using Fresh Cream ( Cakes and Pastries)
5
 on 28 Mar 20 07:58 PM


This worked and my whipped cream turned out so good but...i dont know where to put it after im done making it
| Hide Replies
Tarla Dalal    Hi Leara, you can use this cream for making mousse, ice creams, jar cakes, softys. Use it within 1/2 an hour after beating or store in fridge and beat again before using.
Edited after original posting.
Reply
30 Mar 20 12:53 PM
View comment page:  ... 2