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..
Chilling Time : 1 hour
Makes : 4 cups of cream
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.
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| First take your electric beater and bowl, ‘place this in freezer for 1 hour |
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| Take gelatin in a bowl |
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| add some cold water to it..leave it to soak for 5 mins |
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| now take this in a sauce pan |
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| heat on low till the gelatin is melted |
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| Remove this from heat and let it cool down |
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| Now take your frozen bowls and beater |
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| 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 |
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| Now use a electric beater to whip this up |
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| keep whipping |
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| keep whipping |
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| keep whipping |
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| Now it has got a little thick, but it still haven’t formed stiff peaks. |
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| At this point, add in the cooled gelatin mix in |
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| keep whipping |
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| now it is has got lot thicker and formed stiff peak.. |
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| Done |
Can we add cocoa powder r chocolate syrup in it?
Hi, hope u ok, can u give a specific time for whipping ?? Tnx😊
@Anonymousyou can add cocoa powder
@Anonymousit takes anywhere from 5 to 10 mins.
Hi aarthi wats the difference between the fresh cream and whipped cream.
Can I do this process in mixer grinder instead of hand blender..
Could u plz suggest some brand for the cream ??
Can we use Amul fresh cream?
How to use china grass in it as same as gelatin
What is rayal iceing
Can we use Amul fresh cream?
Hi arthi, is it possible to whip cream without electric beater? . Does hand whisk gives good stiff peaks . ?
@sujiHand blender is needed to whisk it because, using hand whisk will take so much long time..
@Shayause thicker part of amul fresh cream
@Peo Rubenit is made with egg whites and icing sugar will share soon
@mrs….adnanuse just like gelatin.
@Shayayes u can use amul fresh cream. Use thicker part alone.
@Anonymousu can buy amul or milkymist
Thank u
@Kalpanai am not sure about mixer grinder, it may curdle the mix
@kiruthigaFresh cream is normal cream, whipped cream is cream which has whipped and got thick
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
@AnonymousAdd gelatin when you dilute the powder with some water
Hi. What cream do you use?
@Anonymous(I used non dairy whipped topping, it has sugar and essence added
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.
@Anonymousno gelatin is diff from jelly mix
Hi .is it neccessary to add agar agar in whipped cream.if so y.
Hi .is it neccessary to add agar agar in whipped cream.if so y
ho, can i use dairy whipping cream instead of non dairy whipping cream? because i couldn't find one near my place. thanks
@Anonymousyes u can use dairy cream
@Abhishek Makhariyait stabilize the cream, it makes it set beautifully
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.
@ABHISHEK MAKHARIYAu can keep it for 2 days or so
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.
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.
@Vinod Budhwaniyou can skip gelatin too. add little icing sugar.
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…
@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
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??
@Isita Royi think u haven't whipped it enough.
Dear Aarthi,
My measuring cup is 237ml. Is it fine ..??
@Anonymousyes it is fine
What brand of electric mixer u using ?because I also want to buy .
@sarai use a nova brand
How can I remove the thick part of Amul fresh cream..?? Please help..??
@Anonymousthe top of the packet is usually thick
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
@Anonymousno need to drain again
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
@Anonymouswrap it and store in freezer
Hi Aarthi,
how to use china grass threads in place of gelatin….pls tell in detail…..
Thanks,
NImisha
@Anonymousheat china grass in water and use that
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..
@Anonymousi get it from a shop where it sell baking supplies
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
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
soak gelatin in water. heat heat it and add that liquid to cream and mix well
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?
sometimes amul cream dont whip up. i am not sure what is the reason. Use someother brand
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
Amul cream sometimes do that. use only the thick part of the cream and whip
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
Hi can we use normal sugar instead of confectioners sugar
No confectioners sugar will give right texture
When do we add the coffee powder to the whipped cream, Arthi..
Once the cream is whipped, dissolve coffee in a tblspn of hot water and add it in and fold gently
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
Thanks a lot Arthi for your recipe , it worked a like charm 🙂 👍👍 I used Amul fresh cream .
Shall we add gelatin in thick consistency? After heating the gelatin, when keeping it in room temperature it is getting thick..
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
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