Oh yes, you read that right! It is definitely possible to make whipped cream from low fat cream. And this dainty darling is soooo fluffy and silky, and it melts instantly in your mouth!
Getting good quality whipping cream or heavy cream here can be difficult. Yes, there are whipping cream powders but nothing beats whipped cream made from fresh cream. Enter Amul Fresh Cream, India’s darling. I know, I know, it has only 25% fat. The secret is to use the fattier butterfat present in the cream. You see, whipping cream turns out just the way you want when the cream you’re using contains more than 30% butterfat. More than 30%, and you’ll be able to whip it into shape faster, and it’ll hold it’s form for longer.
So how does this miracle unfold? It unfolds under extremely cold conditions. All your equipment will have to be cold. You even have to hold your whipping vessel over a cold water bath. And you’ll have to use icing sugar only half way through and not before. Whether you live in a hot country or cold country, ensure that your vessels, cream and equipment are really really cold.
That is all! Let the hand mixer do all the hard work — you could use a whisk but your arm is sure going to threaten to fall off with all the mixing. This is going to take a while so be prepared! Take care though, as too much beating can cause the cream to curdle and separate and eventually turn into butter. You don’t want that. You’ll have to stop whisking once you get stiff peaks.
The effort is worth its weight in gold. Follow these instructions to make whipped cream from low fat cream, and you will land the most luxurious whipped cream!
This dainty darling is so fluffy and silky, it melts instantly in your mouth! Read on and you will land the most luxurious whipped cream made from low fat cream.
- 1 litre low-fat fresh cream; I used 25% (or whatever amount you have available)
- 2 tablespoons icing sugar, sifted (adjust the sugar according to the amount of cream)
- 1/2 teaspoon vanilla extract optional
- 20-25 ice cubes
- 1 cup chilled water
Leave the cream carton in the fridge for 6-8 hours, ideally overnight.
Take out the carton and cut out the top layer. Inside, you’ll notice that all of the denser cream is floating on top and sticking to the sides of the carton.
Scoop out this dense layer (there will be a more liquid layer below this) from the top. The side too will have the fattier cream sticking to it, and you’ll have to scoop this out as well. Ensure you don’t include the liquidy cream! Separate the two — put them in two different containers. I was able to get 1 and 1/2 cups of heavy cream from the carton.
Next, you’ll want to keep the heavy cream in the freezer for 20 minutes. Also to keep in your freezer — a medium bowl (that you’ll use for whipping the cream — ensure that it will be big enough to hold the whipped cream once it is done), a bigger bowl (that’ll contain the ice cold water bath), and the beaters from your electric beater.
Take everything out of the freezer. In the big bowl add 20-25 ice cubes and a cup of chilled water.
Keep your medium bowl over this ice water bath, and add the heavy cream.
Start beating on low speed till you get bubbles.
Increase the speed to medium and beat until you can see that the cream is now beginning to thicken.
Increase the speed to high and beat until you get soft peaks. You’ll know when you lift your beater and the peaks soften and form a curve that you have soft peaks forming.
Add the sugar in slowly while you continue to beat at high speed. This is a good time to add the vanilla extract or any other flavour of your choice. Make sure that they are cold too! You can use this whipped cream with soft peaks to fold into another mixture, like cake batter.
Continue to beat the cream until it forms stiff peaks. You’ll know it is stiff when the cream sticks to the beater and holds its form. Then, STOP beating. You must stop beating the cream further as you’ll over whip the cream and curdle it. There you go. Congratulations, you just made whipped cream from low fat cream!
This whipped cream is best served as is within 2 hours. If you have to serve it later, store it in the fridge in an airtight container. If you’re saving it for later than 8 hours, store it in the freezer; let it sit out for 10-15 minutes before you serve it. You can store it in the freezer for up to 3 days. Leftover whipped cream can be used to make your coffee, tea, hot chocolate, soup, cookie — just about anything, awesome! Drop a heaped spoon over them, and freeze the rest. If you want it to last longer, line a cookie tray with cling film and drop serving sized amounts on it, and then place in the freezer without covering it. When they’re all frozen, pick them up and store them in a resealable plastic bag in the freezer. This way, the whipped cream can be used as needed and will stay good for a week.
Whipping Cream (recipetips.com)
How To Make Whipped Cream (The Kitchn)
Amul Fresh Cream (amul.com)