This dainty darling is so fluffy and silky, it melts instantly in your mouth! Read on to learn the ways in which you can make the most luxurious whipped cream made from low fat cream.
Leave the cream carton in the fridge for 6-8 hours, ideally overnight.
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 (see "Equipment" in "Notes" below). I was able to get 1 and 1/2 cups of heavy cream from the carton.
Take everything out of the freezer. In the big bowl add 20-25 ice cubes and a cup of chilled water.
Chill the big bowl in the freezer, along with the just the beaters. Place the cream in the medium bowl and let it rest in the fridge for 30 minutes.
Meanwhile take two tablespoons from the cream container and add the teaspoon of gelatin (or agar agar) to it, and let that rest for 10 minutes.
Then place the now spongy gelatin mixture in the microwave for 10 seconds at a time, till it is a liquid. You can also melt it over a bain marie.
Set the hot liquid aside to cool down. After about 10 minutes, add two tablespoons of chilled cream from the medium bowl, to bring the temperature down further.
Fill the big bowl with the ice cubes and chilled water, then place the medium bowl with the cream in it atop it.
Start beating the chilled cream on low speed and slowly increase the speed till you can see the cream thicken slightly.
Stop and add the sugar and the vanilla and beat on low speed for a few minutes.
Now as you continue to beat the cream, slowly pour the gelatin liquid in.
Continue to beat the cream until it forms medium-stiff peaks. Done!
Chill the big bowl in the freezer, along with the just the beaters. Place the cream in the medium bowl and let it rest in the fridge for 30 minutes.
Fill the big bowl with the ice cubes and chilled water, then place the medium bowl with the cream in it atop it.
Start beating the chilled cream on low speed and slowly increase the speed till you can see the cream thicken slightly.
Stop and add the sugar and the vanilla and beat on low speed for a few minutes.
Now as you continue to beat the cream, slowly add in the soy lecithin.
Continue to beat the cream until it forms medium-stiff peaks — just a few minutes will do.
Chill the big bowl in the freezer, along with the just the beaters. Place the cream in the medium bowl and let it rest in the fridge for 30 minutes.
Fill the big bowl with the ice cubes and chilled water, then place the medium bowl with the cream in it atop it.
Start beating the chilled cream on low speed and slowly increase the speed till you can see the cream thicken slightly.
Stop and add the sugar and the vanilla and beat on low speed for a few minutes.
Now as you continue to beat the cream, slowly add in the xanthan.
Continue to beat the cream until it forms medium-stiff peaks. Done!
Equipment
A big bowl for the chilled water and a medium bowl for the cream (both preferably of steel), hand-held electric beater or stand mixer (you won’t need the big bowl for the stand mixer). Chill the bowls and the hands of the beater / whisk attachment in the fridge/freezer for 30 minutes before you start whipping the cream.
25-30 ice cubes and 1 cup chilled water to place in the big bowl.
A small microwave safe bowl to mix the gelatin or agar agar.
Storage
With just the fat from the the 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.
With gelatin or agar agar
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. It stays up to two days in the fridge. Do not freeze it, though.
With soy lecithin
This whipped cream is best served as is within 30 minutes to an hour.
With xanthan gum
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. It stays up to two days in the fridge — keeping it longer will only make the cream go sour. Do not freeze it, though.