Lockdown Cooking | Instant Whipped Cream

Cooking has now become a part of my daily routine. Not a single day goes without experimenting with the items present in the kitchen. While the flop ones go to my twitter feed, the successful ones end up on my blog 🙂

Today being mother’s day, I badly wanted to bake a cake, but this lockdown! Ughhhh! there was no whipped cream available anywhere! After a lot of mind-mapping, I tried making whipped cream at home and ended up finding the easiest recipe for making whipped cream at home! 

What did I use?

• Clarified butter or ghee – 120 Ml or a half cup
• Salt – 1/4 teaspoon
• Icing sugar – 200 grams or 1 cup
• Lime juice – 4 -5 drops

How did I make it?

• My first step was to get the fluffiness, which was not that great when I tried it with butter. I tried freezing but it used to melt very quickly! Failed attempt
• I replaced butter with clarified butter. I deep-freezed clarified butter for about 30 minutes. Post that, I used the frozen clarified butter as a base and added salt and lemon juice and then started whisking. 
• After whisking for about 3-4 minutes, I started adding the icing sugar in parts and started folding the cream, till all the sugar was added to my cream. 
• The next step was, whisking, whisking, and whisking for about 5 – 7 minutes. 
• Remember, over-whisking will lead to butter getting separated. Make sure you don’t over-whisk.
• Tadaaa! My whipped cream was ready, without using a whipping machine or anything fancy! My next step was pouring the cream into a piping bag and decorating my cake. 
• What did I do with the leftover cream? – the leftover went directly to my tummy! silent delicacies – haha 🙂