Cake and pastries are decorated with the whipped cream. Even puddings and smoothie are served with whipped cream. Today we will make different flavored and different colored whipped cream in our homes.
Take two bowls in which one bowl gets easily fitted in the second bowl. Put 1 tray ice cubes in big bowl and palace the small bowl above the ice, pour heavy cream in it, whip the cream with the help of electronic mixture. Firstly keep the speed at normal pace and slowly-slowly increase the pace. After beating for a while,add sugar powder and vanilla essence to it and stir . Beat the cream until it becomes thick that on dropping it does not fall easily.
It takes about 8 to 12 mins to whip the cream. After whipping the cream store it in a air tight container and whenever to want to use it, take it out from the fridge 10 mins before. If the cream gets loosen up whip it again.
The cream doubles in quantity once whipped.
Whipped Cream Recipe - Mango or Strawberry Flavour
While whipping cream for mango flavour use 1/2 cup sweet mango pulp instead of vanilla essence and beat. We can also add fruit color to darken the color of cream.
In same way strawberry sauce, can be prepared by mixing strawberry pulp or sapota(chikoo) pulp. Various flavored creams can be whipped.
Whipped Cream Recipe - Chocolate Flavour
While whipping cream for chocolate flavour, add 2 tbsp coco powder and whip.
Whipped Cream Recipe - Coffee Flavour
While whipping cream for coffee flavour, add 2 tsp instant coffee powder and whip.
Whipped Cream Recipe - Lemon Flavour
Freeze 2 lemon in fridge for 30 mins. Once the lemon freezes use a thin grater to grate the lemon and add this to the cream while whipping. Along with it add lemon juice to the cream while whipping and beat rigorously.
Whipped Cream Recipe - Cinnamon Flavour
While whipping cream, add 1 tsp grinned cinnamon. Your cinnamon whip cream is ready.
suggestion:
Don't whip the cream too much as after losing butter it doesn't taste that good.
whip the cream by using amul cream
Amul cream consist of atleast 25% fat and to whip the cream there should be about 30-36% of fat. Often heavy cream can be brought from milk dairy in which the fact consistency is maximum and this cream is considered best for whipping.
