How to make Whipped Cream

I live in a place where I go to a supermarket and ask for cream, they direct me to the section where you get beauty creams. They stand dumb found when you say, milk cream or the cream you eat. I'm not saying this based on a single isolated incident but this has happened a lot of times in different shops in and around my area. Believe me, this is no exaggeration.

It isn't easy to find whipping cream or whipped cream in the Indian supermarkets. The best you get is Amul cream.. This one packet, took one month to find me because it's not an easy product to find in our area. Somehow I find it everywhere when I don't need it and when I need it; it suddenly disappears from all the places I shop at. This time I bought it, kept it and made sure that I used it before the expiry date. Thanks to the blog (motivation), otherwise there have been quite a few 1litre packets that I've hoarded and thrown away to the horror of my husband.


So to make whipped cream is no big deal if you have a hand blender or kitchen aid. I don't have both and I've spent a lot of time and energy to whisking it out, sometimes you might wonder, why put so much of an effort but when you use it in the dessert or cake, you'll feel glad.

Now let's get to work.

Things I used:

• Amul Cream refrigerated
• Whisk
• 2 Bowls
• Ice cubes

Procedure:

1. Pour the Cream into the smaller bowl. Place it into the bigger bowl and fill it with ice cubes.
 

2. Whisk whisk whisk... to incorporate air into it. Whisk till you see soft peaks on the cream and your whipped cream is ready to be used.

Notes:
1. It is easier to whip cream at cold temperatures.
2. If your recipe requires you to use sweetened whipped cream, add powdered sugar and whip.
3. I've added sugar to this while whipping as I was going to use it to make Tiramisu.