Whipping Cream

Whipped cream is cream that has been beaten by a mixer, whisk or fork until it becomes light and fluffy. It is often sweetened and sometimes flavoured with vanilla, coffee, chocolate, orange or any others of the consumer’s choice. Whipped cream may also be made in what is called a whipping siphon, typically using nitrous oxide as the gas.

Imitations of whipped cream, often sold under the name whipping cream, are commercially available. They include non dairy whipping cream, whipping creams with milk content and whipping creams which have to be added to milk. The last one has the highest shelf life.

The commercially available whipped cream alternatives are used for various reasons:

- To exclude diary ingredients for milk allergies or for vegan diets or religious reasons.

- For convenience and to provide extended shelf life.

- To reduce price - unless it is a premium brand, of course.

Whipping cream normally contains some mixture of vegetable oil, sweeteners, flavours, stabilizers and emulsifiers. It is used as a popular topping for fruit and desserts such as pie, ice cream, cupcakes, cake, milkshakes, waffles and puddings. It is also served on coffee. It is also used as an ingredient in many desserts and as a filling for layer cakes.

Whipping Cream Recipe

Ingredients:

Chilled Milk: 100ml

Bakers Whipping Cream

Preparation:

1. Take 100 ml of Milk (Chilled below 5 C) and mix the contents of Bakers Whipping Cream pack.

2. Whip this mixture with an electric blender for 3-4 minutes at maximum speed. In case of manual whipping whip it for 6-7 minutes.

3. Refrigerate for about 45 minutes and your whipping cream is ready to use as a topping.