Whipped cream is essential in any baking.... sandwich them between cake, pastry or top in your favourite puddings, trifle... this cream enriches every dessert :P Though they are also made from non-dairy cream (which is far less expensive and requires lesser time to whip), the latter's reduced reach or availability makes it an tougher part to execute.
Though, whipped cream is said to be undone with tetra packs due to those interrupting stabilizers , separating the liquid cream from solid one helps us to recover from the same, also increasing the fat content in the cream. I just went through the fact, when I had an glance at Nita Mehta's Cakes and Cake Decorations. She has clearly explained that separating liquid cream, and whipping up the solid one might result in good outcome and all thanks to her, it did :D
So, here comes the mighty solution for all-time-bakers.....
You will be needing 200 ml of Amul fresh cream, 2 tbspn of castor sugar (or icing sugar)
Do not shake the Cream, refrigerate for minimum two hours. Open the Amul Fresh Cream pack, and separate the creamy part, reserve liquid in separate bowl (You can use liquid cream for cooking purpose)
And this creamy part is placed below ice-bath (an large bowl filled with ice-cubes) and we start to whip using electric blender.
After five minutes, when volume almost doubles, add icing sugar and continue to whip.
It will take another ten to twelve minutes, and there you get nice stiff peaks.
Aren't they lovely??
DO NOT OVERBEAT THEM, as there are chances of butter separating from the mixture. Use them as such. If you want to store, freeze.
