39 Responses to “Homemade Whipped Cream”

1. Srilakshmi Says:
   February 7th, 2012 at 4:18 pm

   I was searching for this kind of cream. Thanks a lot for the video. Can you people please upload videos for tomato sauce for pizza and also tomato ketchup.

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   spoorthy Reply:
   February 7th, 2012 at 5:58 pm

   Another tip that I recently found out is to chill the bowl and the blades of hand blender in freezer for 30 minutes and the consistency that we get is closer to what we need for cake decorating

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2. Pinal Says:
   February 7th, 2012 at 7:40 pm

   Yeah for Tip Tuesday!! Can you please list the ingredients used when required on TT like your other recipes? Sometimes I don’t have time to watch the video but wouldn’t mind ready it.

   Thanks in advance.

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3. Pinal Says:
   February 7th, 2012 at 7:40 pm

   Oppps, I meant “reading” and ready….lol

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4. Suma Says:
   February 7th, 2012 at 9:10 pm

   Thank for the receipe girls…

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5. R Says:
   February 7th, 2012 at 9:46 pm

   Thanks for bringing back TT. BTW, the tops you guys are wearing are very cute!

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6. Sandra Says:
   February 7th, 2012 at 10:02 pm

   Freezing the bowl and blades of the blender helps especially if you are whipping by hand.

   You can also flavor your whipping cream. In the video you use vanilla which is great for a regular whipping cream. But you can add essence of almond, orange, lemon, etc. to flavor it as you like. I make a lovely orange whip cream that I serve with french toast.

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7. anonymous Says:
   February 7th, 2012 at 11:28 pm

   I usually add a little bloomed gelatin (usually the plain unflavored one, you do get the vegetarian gelatin in the market) half way through the whipping process. That helps the whipped cream hold its shape longer & gives it a little more strength & sharpness to ant designs that we may pipe it into. And also, it helps to whip it in a clean stainless steel or copper bowl suspended in a bowl with ice in it to keep it chilled during whipping. I feel using the hand held whisk when whipping small quantities gives a better control &

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8. Velops Says:
   February 8th, 2012 at 10:23 am

   It hasn’t been mentioned but it is very important not to whip the cream too much. If you whip the cream several minutes beyond the stiff peak stage, the cream will separate into butter and buttermilk (buttermilk you buy in the store is a very different product). It is a point of no return. You can’t change it back into cream.

   If you mess up, you can still use the fresh whipped butter for other recipes. You can add herbs or spices to it and make a compound butter.

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   Mili Reply:
   February 8th, 2012 at 9:25 pm

   And, If you melt the whipped butter on a low flame, you’ll get delicious homemade ghee from scratch

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   Lyla Reply:
   February 9th, 2012 at 12:23 am

   Mmmmm…

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   hetal Reply:
   February 13th, 2012 at 7:51 pm

   Thanks Velops! We forgot to mention that but it is an important point.

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9. Anonymous Says:
   February 8th, 2012 at 8:04 pm

   after so long but welcome back tt

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10. sam Says:
    February 9th, 2012 at 12:29 am

    hii hetal and Anuja
    i wanted to know how can i avoid sticking milk to the bottom of th pan..wheneever i make khir or custard the milk always sticks to the bottom of the pan and the burnt flavour gets to the whole dessert and spoils the real taste even if i keep stirring it while boiling(i boil the milk for a while for making any dessert)..so can you tell me how can i avoid this???

    Thanks

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    Srilakshmi Reply:
    February 9th, 2012 at 1:47 am

    You need to use a thick bottomed vessel to cook and cook on medium flame

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    hetal Reply:
    February 9th, 2012 at 3:16 am

    Hi Sam,

    Please see this Tip Tuesday video: http://showmethecurry.com/tips/boiling-milk-tip.html

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    Divya Reply:
    February 10th, 2012 at 1:41 am

    Hi Hetal and Anuja,

    A quick question – some recipes call for a little “cream” mean here? Is it the heavy cream or the cream cheese or whipping cream or something else?

    Please let me know.
    You ladies look gorgeous
    Divya

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    hetal Reply:
    February 13th, 2012 at 8:09 pm

    Thanks Divya,

    When a recipe calls for cream, it is usually the same heavy whipping cream we have used here. However, they want you to add it in its liquid state…not whipped up with the sugar and all. You can also substitute half and half or evaporated milk for a lower fat/calorie option.

11. vaishali Says:
    February 10th, 2012 at 5:08 am

    i want to ask that can we store this whippied cream. secondly. can we use cane sugar instead of confectioner sugar

    thankx

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    hetal Reply:
    February 13th, 2012 at 8:13 pm

    Hi Vaishali,

    Yes, you can store the whipped cream for a few days. Confectioner’s sugar has corn starch in it that helps stabilize the cream and help keep its shape longer, but regular sugar will work.

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    vaishali Reply:
    March 8th, 2012 at 7:23 pm

    thanx Hetal

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12. indian recipe, cooking videos, Strawberry Shortcake Eggless Dessert by Show Me The Curry by Show Me The Curry Says:
    February 14th, 2012 at 3:21 am

    [...] Strawberries – 4 cups Sugar – 3 tbsp Whipped Cream – Store bought or Homemade [...]

13. Nish Says:
    February 14th, 2012 at 8:01 pm

    Hi! What if we don’t have heavy cream? Can we boil milk until it reduces & thickens, and then proceed as above?

    Thanks

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    hetal Reply:
    February 24th, 2012 at 6:54 pm

    Hi Nish,

    We have never tried that method, but heavy cream is not really cooked down.

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14. Amita Says:
    February 19th, 2012 at 6:58 pm

    Hi Hetal & Anuj…

    Thanks for the tip;But unfortunately it didn’t work for me today when I badly wanted to try a dessert for my guests.

    I used Amul Fresh cream..and was trying hard to whip it for almost half an hour.I was so disappointed as I couldn’t get even a soft peak and the mixture was in liquid state even after half an hour of blending.

    Can you also give a tip in deciding the ratio of the quantity of food to guests?..

    Expecting a reply …Thanks in advance

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    Velops Reply:
    February 20th, 2012 at 12:58 am

    Amul Fresh Cream is a light cream with only a 25% fat content. It isn’t designed for making whipped cream. The fat content is too low to trap and hold the air bubbles that are created when you make whipped cream.

    Heavy cream typically has a fat content between 30% and 40%.

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    Amita Reply:
    February 21st, 2012 at 4:02 pm

    Thanks Velops..I live in India and might be due to my lack of awareness I ve come across only Amul Fresh Cream.Can u please suggest the brand of cream I should use?

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    hetal Reply:
    February 24th, 2012 at 7:44 pm

    Thanks Velops!

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    Amta Reply:
    February 25th, 2012 at 1:39 pm

    Hi Hetal

    Can u please suggest a brand of heavy cream available in India?

    

    hetal Reply:
    March 1st, 2012 at 2:33 pm

    Hi Amta,

    So sorry, but I am unfamiliar with the brands available in India…maybe some of our other viewers can help with this one.

    

    Anuj Kalra Reply:
    April 14th, 2012 at 6:24 pm

    Hi!
    even i tried Amul Frsh Cream! Same thing happened!:(

    But that’s when my mom came to the rescue!
    Gotta love Indian Moms!

    Use the home cream that you separate from your full milk instead!
    
    Tried it today with SMTC’s tiramisu!
    Came out gr8!

    P.S. Anuj, Hetal! You guys rock!

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    Anuj Kalra Reply:
    April 14th, 2012 at 6:25 pm

    * that was Anuja, Hetal! you guys rock!

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15. priyanka mansotra Says:
    March 14th, 2012 at 8:54 am

    hi i want to ask dt i hv seen u ppl using two blade hand blender for whipping but i hv d single blade (covered) dt is usual hand blender cn dt b used fr whipping?plzzzzzzzzzzzzz reply or i hv to buy?

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    hetal Reply:
    March 21st, 2012 at 11:39 pm

    Hi Priyanka,

    The single blade blender will work as well…it may take a bit longer.

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16. kavita Says:
    March 15th, 2012 at 6:25 am

    hi hetal & anuja.
    I have two kind of cream one of is whipping cream that is frozen section, is same like top f the cake cream &other one is whipping cream is 35%like (Malai). So which one should I use?
    bye.

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    hetal Reply:
    March 21st, 2012 at 11:29 pm

    Hi Kavita,

    The frozen one is already whipped and ready to use. If you want to use this recipe, you need the liquid one.

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17. How to Make Strawberry Shortcake (Eggless Dessert) Says:
    April 7th, 2012 at 7:15 pm

    [...] – 4 cups Sugar – 3 tbsp Whipped Cream – Store bought or Homemade You may also like: How to Make Masala Tea [...]

18. Anuj Kalra Says:
    May 9th, 2012 at 4:22 pm

    A question:

    in your tiramisu video you said the cream is whipped on a bowl of ice. but you didn’t use that here?

    is this step important or completely avoidable!

    Also,I am a starter cook and I have a small kitchen. If I use a lot of utensils/bowls etc. the kitchen clutters very fast [and my mom has a fit! ]. Please help me on how to restrain myself from using too many utensils!

    On second thoughts, could you give ANY tips to people specially kids who are trying their hand at cooking!

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    hetal Reply:
    May 15th, 2012 at 12:50 am

    Hi Anuj,

    Having a bowl of ice helps, but if you don’t want an extra step, you can just freeze the bowl you will be whipping in before starting to whip. One way to keep the kitchen clean is to wash dishes and utensils as you go. Don’t wait for the entire sink to fill up before staring to clean.

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