How to Whip Cream to Stiff Peaks (Non Dairy) Recipe

Whipped cream is used for decorating cakes & desserts & in this recipe learn tips & tricks for perfectly whipped cream with stiff peaks. Here we use the non-dairy whipping cream popular in India. It is easily available in the market. You cannot use regular cream which is dairy based due to its low fat content. In India the cake shops & bakeries use non-dairy version of cream whereas internationally heavy cream which has high fat content is generally used. You will need a hand mixer for making this recipe. Check out this recipe for making your homemade frosted cakes!

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INGREDIENTS:

1 cup non-dairy whipping cream

SERVES: Makes about 3 cups whipped cream

PREPARATION TIME: 10 Mins

TOTAL TIME: 10 Mins

* 1 CUP = 240 ML

METHOD:

1. Thaw non-dairy whipping cream in refrigerator section for 5-6 hours. 

2. Measure the required quantity of melted non-dairy whipping cream & transfer it to a big bowl (preferably stainless steel & chilled in fridge for 30 mins). You can even use bath of ice beneath the bowl to keep it cool at all times. 

3. To whip cream you must use a hand mixer like this. You cannot use hand blender or mixer grinder. It does not work. Make sure to put the beaters in the freezer for half n hour at least before whipping the cream. 

4. Now start beating the cream. Initially the speed should be at 1 & gradually increase it to 2. Beat it for at least 2 mins. After 2 mins, the cream will expand in volume to almost double. 

5. In total whip the cream for 6-7 mins. 

6. To check the stiff peaks consistency when cream is taken on a spatula & held upside down the cream should not fall or move. This is perfect stiff peaks consistency for icing the cake & forming designs.

7. If the cream is whipped any further after this stage it can split & will turn into butter.

8. Make sure to keep the cream covered & refrigerated all times when not in use.

9. Perfectly whipped cream is ready for icing cake.  

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