How to Make Perfect Whipped Cream for Cake Using Non-Dairy Cream

Making whipped cream for a cake is a straightforward process, but choosing the right cream can make a significant difference in the texture and stability of your final product. For the best results, we highly recommend using non-dairy whipping cream. Unlike traditional dairy creams, non-dairy whipping cream provides a more consistent and stable texture, ensuring your whipped cream holds its shape and remains delicious for longer. In this guide, we will walk you through the steps to create the perfect whipped cream using non-dairy cream.

Ingredients

Non-Dairy Whipping Cream (250 ml) 2-3 tablespoons of powdered sugar (adjust to taste) 1 teaspoon vanilla extract (optional for flavor)

Preparing Your Equipment

To get the best results, chilling your mixing bowl and beaters is highly recommended. This helps the cream whip more effectively and consistently.

Steps to Prepare Whipped Cream

Chilling Ingredients and Equipment

Chill the non-dairy whipping cream in the refrigerator for a few hours or overnight. Chill your mixing bowl and beaters in the refrigerator for about 15-30 minutes.

Combining Ingredients

Pour the chilled non-dairy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract if using.

Whipping the Cream

Using an electric mixer, start whipping the cream on low speed to prevent splattering. Gradually increase to medium-high speed. Whip the cream until it begins to thicken, typically after 3-5 minutes. Continue whipping until you reach the desired consistency: Soft Peaks: The cream will hold its shape but still be slightly droopy. Stiff Peaks: The cream will hold its shape firmly, making it perfect for piping.

Taste and Adjust

Taste the whipped cream and adjust the sweetness if needed by adding more powdered sugar. Use the whipped cream immediately to frost your cake. Alternatively, store it in the refrigerator for a few hours. If it starts to deflate, you can re-whip it gently before use.

Tips for Advanced Techniques

For an even richer flavor, you can add a tablespoon of cocoa powder or flavored extract if desired. To stabilize the whipped cream for longer-lasting results, consider adding a tablespoon of cornstarch or instant pudding mix while whipping.

Using non-dairy cream will not only provide a consistent texture but also allow your whipped cream to hold good on the cake for 2-3 days if kept refrigerated. Traditional Amul fresh cream, on the other hand, will begin to melt much faster, significantly reducing its usability for longer periods.

Conclusion: With the right ingredients and preparation techniques, you can create a perfect whipped cream for your cake that is both delicious and long-lasting. Whether you are a beginner or an experienced baker, mastering the art of whipped cream is a valuable skill that will elevate your desserts to new heights.