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Whipped cream from Amul fresh cream recipe | Indian whipped cream 25% using milk fat cream | whipped cream from low fat cream |
Tarla Dalal
06 December, 2024
Table of Content
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.
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
Tags
Preparation Time
1 Mins
Cooking Time
None Mins
Total Time
1 Mins
Makes
2 cups
Ingredients
For Whipped Cream Using Fresh Cream
1 packet amul fresh cream
3 tbsp icing sugar
Method
For whipped cream using fresh 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.
- 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 From Amul Fresh Cream, Using 25 Percent Milk Fat Cream recipe with step by step photos
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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:
- Pineapple mousse
- eggless Nutella mousse recipe | quick Nutella mousse | Indian style Nutella mousse |
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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:
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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.
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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.
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Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice.
![]()
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Freeze another small steel bowl and blades of an electric beater in the freezer for at least 1 hour.
![]()
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Take a big steel bowl, add water to it and freeze it for 4 to 6 hours or till it sets and forms ice.
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Freeze the fresh cream tetra pack without opening the seal for 4 hours.
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Remove the fresh cream from the freezer and cut the tetra pack with a pair of scissors.
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This is how thick fresh cream looks after freezing.
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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.
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Freeze the fresh cream tetra pack without opening the seal for 4 hours.
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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.
![]()
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Add 15 to 20 ice cubes in it.
![]()
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Place the small bowl with fresh cream on the ice cubes in the big bowl.
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Beat the cream on slow speed for 2 minutes. The cream will thicken slightly.
![]()
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Add 2 tbsp of icing sugar.
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Beat it on a slow speed for another 2 minutes.
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Again add 1 tbsp of icing sugar
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Beat it on a slow speed for 7 to 8 minutes. The cream will form soft peaks.
![]()
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Refrigerate this cream for half an hour.
![]()
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Also refrigerate the blades of the beater and keep the bowl with ice cubes in the freezer.
![]()
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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.
![]()
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Whipped cream using Amul fresh cream is ready. Use this whipped cream to make mousse, pudding, ice-cream, jar cakes etc.
![]()
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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.
-
-
Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult.
![]()
-
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.
![]()
-
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.
![]()
-
While beating it on high speed, ensure you beat it vigorously to get the perfect consistency.
![]()
-
Also if you feel the beater has heated up while whipping, you can rest it for 30 seconds and again start beating.
![]()
-
Do not overbeat the cream, else its volume will decrease and you might get a watery whipped cream.
![]()
-
This cream forms stiff peaks but it has to be used within ½ hour, else it might lose its required texture.
![]()
-
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.
![]()
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Do not freeze Amul fresh cream for long hours as it might harden up thus making whipping difficult.
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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. -
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.
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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. -
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. -
Q. Please suggest whipping cream recipe for cakes?
A. Follow the recipe of how to make whipped cream for cake. -
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.
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Q. Can I use a glass bowl for whipping?
Nutrient values (Abbrv)per plate
| Energy | 23 cal |
| Protein | 0.2 g |
| Carbohydrates | 0.6 g |
| Fiber | 0 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 2.5 mg |
Click here to view Calories for Whipped Cream From Amul Fresh Cream, Using 25 Percent Milk Fat Cream
The Nutrient info is complete
Prachi
March 13, 2025, midnight
I want to make whipping cream for a homemade vanilla ice cream. Please help me. I used home malai which was obtained from milk. It became very thick afterwards. Please help
Tarla Dalal
March 13, 2025, midnight
Hi Prachi, We are very sorry but we do not have the recipe for homemade whipped cream....
Leara
March 13, 2025, midnight
This worked and my whipped cream turned out so good but...i dont know where to put it after im done making it
Tarla Dalal
March 13, 2025, midnight
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.
Reet sidhu
March 13, 2025, midnight
Hi , to whip the cream can we use mixer (jug) and to add sugar as well? I dont have hand blender. Plz suggest.
Tarla Dalal
March 13, 2025, midnight
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.
Uma
March 13, 2025, midnight
Hi Tried Ure recipe but when I added sugar The cream curdled
Nandhini Vel
March 13, 2025, midnight
In the cream v Did not have any essence what should I add in that cream mixture pls give me immediately message.
Tarla Dalal
March 13, 2025, midnight
You can avoid the essence and proceed as per the recipe. Essence is for added flavour.
Dhrishu
March 13, 2025, midnight
Hii, why does my whipped cream melts as I try to layer it on cakes_x0001F623__x0001F623__x0001F623__x0001F623_
Ragini
March 13, 2025, midnight
Can I use amul fresh cream..and will it turn to whip cream? Instead of icing sugar can we use normal powdered sugar?
Tarla Dalal
March 13, 2025, midnight
Hi, Yes its with amul fresh cream. Try to use icing sugar, as it has cornflour, and helps to thicken it.
Dhrishu
March 13, 2025, midnight
Hii, why does my whipped cream melts so quickly and what can I do to stop it????_x0001F622_
Manya Rawal
March 13, 2025, midnight
Can I use mother dairy low fat cream for this?
Tarla Dalal
March 13, 2025, midnight
Hi, yes you can..
Nikhat
March 13, 2025, midnight
I bought the whipping cream from outside do I have to beat it before I use it to decorate my cake??
Jayshree bharwada
March 13, 2025, midnight
Thanks for the review
Tarla Dalal
March 13, 2025, midnight
You are welcome Jayashree. Do keep trying more and more recipes and share your feedback. Happy Cooking!!!
Jayshree
March 13, 2025, midnight
Hi mam can we use home malai for whip cream
Tarla Dalal
March 13, 2025, midnight
Hi Jayashree, the home malai cannot be whipped as it might turn into white butter which is is not spreadable. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.Whipped cream is used for decoration of cakes,fruit and desserts such as pie, ice cream (especially sundaes), cupcakes, cake, milkshakes, waffle, hot chocolate, Jello and puddings etc. We have brands like Rich and tropolite. http://www.tarladalal.com/Whipped-Cream-(-Eggless-Desserts-Recipe)-1106r Please check the above link for more understanding. Happy Cooking!!!
Hi mam can we use home malai for whip cream
March 13, 2025, midnight
Monika
March 13, 2025, midnight
Mam, will it give that texture of frosting which looks like actual whip cream?
Aaliyah
March 13, 2025, midnight
Mrudula
March 13, 2025, midnight
Hi mam, I tried this method to make whipped cream using Amul fresh cream but it did not turn into a whipping cream.... the cream got melted.... i tried it 2 times but both times it failed.... can u pls suggest what might have gone wrong...
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