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You are here: Home / baked / Fresh Whipped Cream Topping Recipe / How to Make Whipped Cream at Home

Fresh Whipped Cream Topping Recipe / How to Make Whipped Cream at Home

May 6, 2015 By Aarthi 75 Comments

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I have been getting so many mails from viewers that the fresh cream topping which they make is not working it is getting too liquidy and not able to get proper consistency. So i have created this post and gonna share you how i make my fresh cream topping. It is pretty simple and sets on cake just like bakery ones and you get a thick layer of it which holds it shape.

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I add little gelatin or china grass in my cream, this stabilize the cream and makes it thick and set over cakes. Please make sure you read the notes section. Hope you will give this a shot and let me know how it turns out for you..


Preparation Time : 15 mins
Chilling Time : 1 hour
Makes : 4 cups of cream

Ingredients:

Fresh Cream / Whipping Cream – 1 cup
Confectioners Sugar / Icing Sugar – 2 tblspn
Gelatin / China Grass / Agar Agar- 1 tsp
Cold Water – 2 tblspn
Vanilla Essence – 1 tsp

(I used non dairy whipped topping, it has sugar and essence added in it, so i didn’t add any additional sugar or essence)

Method:

First put your mixing bowl and beater hook in freezer for around 1 hour.

Put your whipping cream in fridge overnight so it gets nice and cold.

Take gelatin and cold water in a bowl, soak the gelatin for 5 mins. Now take it in a sauce pan and heat on a low heat till it gets disolved, set aside so it gets to room temp.

Now take your bowl out and add in cream in it, add in sugar and vanilla. Use your beater to whip this till it is creamy.

Now add in cooled gelatin liquid and continue beating till it gets thick and forms stiff peaks.

Refrigerate until use.

Notes:

1)The key for perfect whipped cream is make sure the cream, bowl and the beater which you use has to be cold.

2)I used non dairy whipped topping. So i didn’t add sugar to it. If you use normal fresh use, add sugar and vanilla in it.

3)Dont add too much gelatin, it will spoil the taste.

4)You can add agar agar instead of gelatin as well.

5)Dont over whip the cream after you get stiff peaks, if you over whip then it will turn into butter.

Pictorial:
First take your electric beater and bowl, 
‘place this in freezer for 1 hour
Take gelatin in  a bowl
add some cold water to it..leave it to soak for 5 mins
now take this in a sauce pan
heat on low till the gelatin is melted
Remove this from heat and let it cool down
Now take your frozen bowls and beater
Now pour cream into this, i used non dairy whipped topping.
It has sugar and vanilla added in it,
If you use normal cream, add in sugar and vanilla
Now use a electric beater to whip this up
keep whipping
keep whipping
keep whipping
Now it has got a little thick, but it still haven’t
formed stiff peaks. 
At this point, add in the cooled gelatin mix in
keep whipping
now it is has got lot thicker and formed stiff peak..
Done
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Filed Under: baked, Frosting, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    May 6, 2015 at 10:07 am

    Can we add cocoa powder r chocolate syrup in it?

    Reply
  2. Anonymous

    May 6, 2015 at 11:23 am

    Hi, hope u ok, can u give a specific time for whipping ?? Tnx😊

    Reply
  3. Aarthi

    May 6, 2015 at 11:27 am

    @Anonymousyou can add cocoa powder

    Reply
  4. Aarthi

    May 6, 2015 at 11:49 am

    @Anonymousit takes anywhere from 5 to 10 mins.

    Reply
  5. kiruthiga

    May 6, 2015 at 1:11 pm

    Hi aarthi wats the difference between the fresh cream and whipped cream.

    Reply
  6. Kalpana

    May 6, 2015 at 3:37 pm

    Can I do this process in mixer grinder instead of hand blender..

    Reply
  7. Anonymous

    May 6, 2015 at 3:52 pm

    Could u plz suggest some brand for the cream ??

    Reply
  8. Shaya

    May 6, 2015 at 4:49 pm

    Can we use Amul fresh cream?

    Reply
  9. mrs....adnan

    May 6, 2015 at 6:55 pm

    How to use china grass in it as same as gelatin

    Reply
  10. Peo Ruben

    May 7, 2015 at 1:49 am

    What is rayal iceing

    Reply
  11. Shaya

    May 7, 2015 at 5:59 am

    Can we use Amul fresh cream?

    Reply
  12. suji

    May 7, 2015 at 2:11 pm

    Hi arthi, is it possible to whip cream without electric beater? . Does hand whisk gives good stiff peaks . ?

    Reply
  13. Aarthi

    May 8, 2015 at 8:59 am

    @sujiHand blender is needed to whisk it because, using hand whisk will take so much long time..

    Reply
  14. Aarthi

    May 8, 2015 at 8:59 am

    @Shayause thicker part of amul fresh cream

    Reply
  15. Aarthi

    May 8, 2015 at 8:59 am

    @Peo Rubenit is made with egg whites and icing sugar will share soon

    Reply
  16. Aarthi

    May 8, 2015 at 9:00 am

    @mrs….adnanuse just like gelatin.

    Reply
  17. Aarthi

    May 8, 2015 at 9:00 am

    @Shayayes u can use amul fresh cream. Use thicker part alone.

    Reply
  18. Aarthi

    May 8, 2015 at 9:01 am

    @Anonymousu can buy amul or milkymist

    Reply
    • Anonymous

      May 13, 2015 at 9:26 pm

      Thank u

      Reply
  19. Aarthi

    May 8, 2015 at 9:01 am

    @Kalpanai am not sure about mixer grinder, it may curdle the mix

    Reply
  20. Aarthi

    May 8, 2015 at 9:02 am

    @kiruthigaFresh cream is normal cream, whipped cream is cream which has whipped and got thick

    Reply
  21. Anonymous

    May 9, 2015 at 6:56 am

    If am using powdered whipped cream can I use geletin to stabilize it. If so at wat stage I hv to add geletin. Pls clarify

    Reply
  22. Aarthi

    May 11, 2015 at 10:11 am

    @AnonymousAdd gelatin when you dilute the powder with some water

    Reply
  23. Anonymous

    May 14, 2015 at 7:16 am

    Hi. What cream do you use?

    Reply
  24. Aarthi

    May 15, 2015 at 2:02 am

    @Anonymous(I used non dairy whipped topping, it has sugar and essence added

    Reply
  25. Anonymous

    June 3, 2015 at 10:13 am

    Hi Arti i appreciate ur work.pls tell gelatin and jelly mix which we get from market used for making jelly are same thing..Tnx dear.

    Reply
  26. Aarthi

    June 3, 2015 at 12:13 pm

    @Anonymousno gelatin is diff from jelly mix

    Reply
  27. Abhishek Makhariya

    June 15, 2015 at 5:04 pm

    Hi .is it neccessary to add agar agar in whipped cream.if so y.

    Reply
  28. Abhishek Makhariya

    June 15, 2015 at 5:05 pm

    Hi .is it neccessary to add agar agar in whipped cream.if so y

    Reply
  29. Anonymous

    June 16, 2015 at 11:13 am

    ho, can i use dairy whipping cream instead of non dairy whipping cream? because i couldn't find one near my place. thanks

    Reply
  30. Aarthi

    June 17, 2015 at 5:30 am

    @Anonymousyes u can use dairy cream

    Reply
  31. Aarthi

    June 17, 2015 at 5:30 am

    @Abhishek Makhariyait stabilize the cream, it makes it set beautifully

    Reply
  32. ABHISHEK MAKHARIYA

    July 15, 2015 at 1:34 pm

    After decorating on the cup cakes .for how much time can we keep the ready cupcakes outside.nd for how many days can we keep the whipped cream in the refrigerator.

    Reply
  33. Aarthi

    July 17, 2015 at 7:41 am

    @ABHISHEK MAKHARIYAu can keep it for 2 days or so

    Reply
  34. Anonymous

    July 31, 2015 at 12:31 pm

    nice…i used to whip cream with corn starch too… i had good result..
    actually ur blog is lyk a perfct class for us… i loved d way u r presntg it… good work sis.

    Reply
  35. Vinod Budhwani

    August 10, 2015 at 6:23 pm

    Thanks miss for writing detail on how to whip a cream.I just ask one question plz…may I use icing sugar to make thick whipped cream.because I ont like the smell of gelatin..plz guide me. TiA.

    Reply
  36. Aarthi

    August 11, 2015 at 9:12 am

    @Vinod Budhwaniyou can skip gelatin too. add little icing sugar.

    Reply
  37. Isita Roy

    August 25, 2015 at 11:29 am

    i tried whipped cream with amul cream..but it didn't get fluppy…it remained liquid…pls tell me how can i do like u wid amul cream??in my town cream is not availabe…

    Reply
  38. Aarthi

    August 26, 2015 at 6:51 am

    @Isita RoyMake sure the cream is very cold, put it in freezer for 30 mins is good too. Remove the thicker part of the cream alone. Whip it well till it starts to get little thick, now add in icing sugar and whip till stiff peaks. then finally add the gelatin mix if you want too

    Reply
  39. Isita Roy

    August 28, 2015 at 12:03 pm

    i did it in ur process but when i took the cream in room temparature it melted…it never be look like as stiff as in your pic…is it common problem??

    Reply
  40. Aarthi

    August 28, 2015 at 5:45 pm

    @Isita Royi think u haven't whipped it enough.

    Reply
  41. Anonymous

    September 7, 2015 at 1:06 pm

    Dear Aarthi,
    My measuring cup is 237ml. Is it fine ..??

    Reply
  42. Aarthi

    September 8, 2015 at 3:29 pm

    @Anonymousyes it is fine

    Reply
  43. sara

    December 31, 2015 at 6:50 am

    What brand of electric mixer u using ?because I also want to buy .

    Reply
  44. Aarthi

    December 31, 2015 at 6:14 pm

    @sarai use a nova brand

    Reply
  45. Anonymous

    February 4, 2016 at 1:45 pm

    How can I remove the thick part of Amul fresh cream..?? Please help..??

    Reply
  46. Aarthi

    February 4, 2016 at 4:23 pm

    @Anonymousthe top of the packet is usually thick

    Reply
  47. Anonymous

    February 5, 2016 at 9:41 am

    I drained the liquid and had it measured..?? Its in the fridge right now (Power is Gone too) ._.. but before whipping should I drain the liquid that settles down or its OK

    Reply
  48. Aarthi

    February 7, 2016 at 11:24 am

    @Anonymousno need to drain again

    Reply
  49. Anonymous

    February 22, 2016 at 6:04 pm

    Hi aarthi
    I have bought a dairy free whipped cream carton I just want to use only a cup of cream
    I am worried about the storage of the remaining cream Can u please tell me how to store the cream for future use

    Reply
  50. Aarthi

    February 23, 2016 at 4:35 pm

    @Anonymouswrap it and store in freezer

    Reply
  51. Anonymous

    February 24, 2016 at 2:49 pm

    Hi Aarthi,
    how to use china grass threads in place of gelatin….pls tell in detail…..
    Thanks,
    NImisha

    Reply
  52. Aarthi

    February 26, 2016 at 10:36 am

    @Anonymousheat china grass in water and use that

    Reply
  53. Anonymous

    February 27, 2016 at 6:34 am

    Can u plz tel me which brand non dairy whipping cream powder u use? N from which site u r buying?cuz here in my place it s not available..waiting for your reply..Thanks in advance..

    Reply
  54. Aarthi

    March 1, 2016 at 6:12 am

    @Anonymousi get it from a shop where it sell baking supplies

    Reply
  55. Divya

    April 3, 2016 at 5:16 pm

    Hi Aarthi ..Can i just skip gelatin without replacing with china grass?Also can u plz tell the measuremnt of whipped cream u used here?
    Thank you so much for all the detailed explanations..im a regular follower

    Reply
  56. Parul Sreejith

    May 26, 2016 at 3:19 pm

    Hi aarti..I have tried using veg gelatine but it sets once allowed to cool at room temp and if added in chilled whipped cream it forms granular..can u guide the correct way to mix veg gelatine in cold whipped cream

    Reply
    • Aarthi

      May 27, 2016 at 2:16 pm

      soak gelatin in water. heat heat it and add that liquid to cream and mix well

      Reply
  57. Anonymous

    June 8, 2016 at 11:31 am

    i tried this recipe today but it remained liquid even after eating it for 1 1/2 hrs. i used the thicker part of amul fresh cream and followed everything. But it is a flop. i used agar agar powder. what to do?

    Reply
    • Aarthi

      June 9, 2016 at 8:21 am

      sometimes amul cream dont whip up. i am not sure what is the reason. Use someother brand

      Reply
  58. Divya Kezia

    June 21, 2016 at 5:34 am

    Hi Aarthi….I tried making whipping cream as you mentioned. i kept ammul fresh cream in freezer for 3-4 hours . with the help of beater i whipped the cream but it became watery. its like i am whipping water. don't know what went wrong pls guide

    Reply
    • Aarthi

      October 10, 2016 at 3:24 pm

      Amul cream sometimes do that. use only the thick part of the cream and whip

      Reply
  59. Divya Kezia

    June 21, 2016 at 5:40 am

    Hi Arthi….. i tried whipping cream as you mentioned. i kept ammul fresh cream in freezer for 3-4 hrs. with the help of beater i whipped the cream it became watery . it was like i am whipping water. i added gelatin and tried then also it was same. don't know what went wrong. pls guide me

    Reply
  60. Kokila Jayalakshmi

    September 16, 2016 at 12:46 am

    Hi can we use normal sugar instead of confectioners sugar

    Reply
    • Aarthi

      October 10, 2016 at 3:20 pm

      No confectioners sugar will give right texture

      Reply
  61. Beginner

    October 10, 2016 at 2:48 pm

    When do we add the coffee powder to the whipped cream, Arthi..

    Reply
    • Aarthi

      October 10, 2016 at 3:21 pm

      Once the cream is whipped, dissolve coffee in a tblspn of hot water and add it in and fold gently

      Reply
  62. kenz

    January 9, 2017 at 6:46 pm

    Hi all…sorry aarthi for interrupting. i would like to make clear a thing most commentors is confused upon…'Amul fresh cream'(the white n blue pack) wont get whipped instead buy 'amul whipping cream'(red n black pack) for this purpose.Both are entirely different in its composition and hence nature.To clarify between the two just google both the product names and u can see the pics to see the different packs.
    By the way Aarthi u have a fantastic blog here and great recipes. 🙂
    http://www.kenzcuisine.com

    Reply
  63. sandhya

    February 13, 2017 at 5:26 pm

    Thanks a lot Arthi for your recipe , it worked a like charm 🙂 👍👍 I used Amul fresh cream .

    Reply
  64. Yoge

    August 15, 2017 at 3:37 pm

    Shall we add gelatin in thick consistency? After heating the gelatin, when keeping it in room temperature it is getting thick..

    Reply
  65. Ritu

    November 26, 2017 at 2:51 am

    Hi Arthi thankyou for this post. I have recently found that Amul whipping cream is very tasty and I guess its healthier than our ordinary non dairy whips. It has 30% of milk fat. It does whip up and gains volume and shine, you turn the bowl and it stays but the peaks that form are not very stiff. Can I add agar agar to it to make it work? Also can I whip the entire quantity I require at a time and add agar propotionately or will I have to do it cup by cup? Please help TIA

    Reply
  66. Dipali

    September 11, 2018 at 7:05 am

    Does agar agar also need to be soaked in cold water? I tried but it didn’t dissolve in cold water. Can I use the same quantity of hot water instead and then add this to the cream once cooled down ? Thanks

    Reply
  67. Anitha

    May 22, 2020 at 2:11 am

    Hi aarthi….. Can you suggest a brand for me to buy an electric beater.. am bit confused… Thanks….

    Reply
  68. Sandhya

    January 21, 2021 at 6:31 pm

    Hi Arti… I tried your black forest cake exactly as mentioned by you. The cake came out very tasty at the end but cake became very dry, don’t know wats the reason?? Please let me where I went wrong??

    Reply
  69. Jeni

    January 22, 2021 at 2:43 am

    If I am using whipping cream powder means, for that also I have to keep in fridge overnight mam?

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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