Monday, 16 September 2013

HOW TO: whip low fat cream to stiff peaks

I love frostings.....
And I love whipped cream frostings the most...
They are easy to whip up and taste divine. Though they are too delicate to stand up on their own for long at room temperature, I still love them....so what!! every good thing has a shelf life, right?!
Now what do you do, when all you have in the name of cream is a 25% light cream? Experts will cite its low fat content and dismiss it as non-whippable.....
No, don't throw that carton away....it can be whipped for frosting, believe me!!
Here's a pictorial:





The trick is...keeping everything cold....and of course  not losing patience!

WHAT YOU NEED:

325 ml Light (25% fat) Cream (I used Amul, as that is what we get here!)
Ice cubes from 3 ice trays
A hand mixer with whisk attachment
A wide mouth pan/ bowl
A deep bowl that can be placed inside the wide-mouthed bowl
4 Tbsp Castor sugar
1 Tbsp Cornstarch/ cornflour

WHAT YOU DO:

Chill the cream carton overnight.
Place the beater blades and deep bowl in the freezer for 20 mins.


Gather all your things....mise en place
Open the carton and drain any liquid that has collected, slowly.
Take out ice cubes and put them in wide bowl.



Pour chilled cream into deep bowl.


Wipe any water droplets from the ends of your beater blades and insert them into your hand mixer....Why??...to prevent yourself from any electric shocks...;)
Start beating on low speed...the cream will become runny. Increase the speed to medium and keep whipping.
After 12 mins of medium speed whipping, it started coming together....

Sprinkle sugar and cornflour on the cream and keep whipping at medium...
After 10 mins of medium speed whipping, it came to this....stiff peaks..
This was the max to which it can be whipped....


NOTE:
The trick to whipping it is keeping everything chilled. If at any stage, you feel it needs some chilling, don't hesitate to keep it in fridge.
And yes don't shy away from whipping it hard, it is not going to turn into butter!!
Keep the frosting chilled till you intend to use it.
It won't last long, use it up within 2-3 days.


8 comments:

  1. you are amazing! that is a great tip!

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    Replies
    1. Thank u so much Annie for the kind words....your feedback is always so encouraging!

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  2. OMG! Awesome post.. Admire the very detailed instructions you have jotted down Malvecka :-)

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    1. Thx a lot Nilu for the warm feedback....you made my day!! :-D

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    2. Thnx for this post, I've tried it several times n failed, I will try again following ur method, following u from now on....

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    3. Thnku so much Razina....hope this helped u whip up delicious frostings.....thx for following dear!

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  3. Nice useful post dear. Thanks for sharing. First time here. Nice space. Do visit mine if you find time.

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    Replies
    1. Thx so much Nandoo....u hv a lovely blog...luved the chettinad egg curry!

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