Wednesday 18 January 2017

Whipped cream from Dairy whipping cream.

       Hi friends, today's post is about Dairy whipping cream and how to whip them correctly to get those beautiful STIFF peaks.  Though lots of people prefer non-dairy version over dairy, because of the stability the former offers, nothing can beat the delicious taste of Dairy whipped cream.  I already have posted whipped cream from Amul tetrapack.  Likewise, for Instant cream from powder and non-dairy cream.  Please feel free to check those links.  I have included step-by-step pics for the cream, and yes look at those beautiful swirls below, aren't they gorgeous?  <3  <3

When it comes to Baking, it is a constant practice that leads us to a mouth-watering treat.  And yes, when I first made a batch, I flopped.  Following which, I made my second batch to get those beautiful swirls.  I have included my flopped attempt in my content as well so that you guys can be cautious and need not repeat the same.  

Dairy whipping cream - attempt#1

Ingredients used are
1/2 cup of Dairy cream (I used Saudia brand)
2 tbsp caster sugar

Before whipping cream, I refrigerated my bowl and blades for an hour.  In the chilled bowl, I added the cream.

And yes started to whip, whip and whip.

After a minute or two, gradually I added sugar while beating.  

After the sugar got over, my whipping continued for few minutes, but there was no sign of stiff peaks.  

The blades when taken out, went flat indicating no peaks.  I had no other way than to discard this batch and start fresh.

Dairy whipping cream-  attempt#2

This attempt, I ran out of time, so instead of refrigerating bowl, I froze them for 15 minutes.  But, please be patient enough to refrigerate the bowl for a minimum of 4-5 hours.

Ingredients I used are
3/4 cup of Dairy whipping cream (I used Almarai brand)
1/4 cup of icing sugar
1 tsp of vanilla essence

I added all three ingredients in a bowl and along with blades, I froze them for 15 minutes/

Wrapped the bowl with foil and this goes into the  freezer.

After 15 minutes, remove the foil and start to beat.

Within 3 minutes, I got beautiful stiff peaks, see the blades when removed gives us stiff peaks.

And yes, one more test is that if you tilt the bowl upside down, the cream should not fall down.

Yayy.... I nailed it.  

DON'T USE THE CREAM RIGHT AWAY TO PIPE.  Refrigerate them for an hour at least before piping.  And yes, look at that beautiful swirl.

So, what went wrong in my first batch.  I could come up with following reasons
  1. My bowl and blades were not chilled properly, it's best to refrigerate them overnight.  Temperature plays a crucial role.
  2. Icing sugar helps in stability way better than regular granulated sugar does. 
  3. During my first attempt, I used a regular dairy cream.  During my Second attempt, I bought a Dairy whipping cream, so the specification of the cream also should matter.

Once you make them, you will fall in love with the milky taste of this cream.  Please feel free to drop your comments and I hope you do try them at home.  

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