Cooking

Amul whipping cream

3:36 PM


Amul Whipping cream is nice and hold its own.

I spent many years trying to get a decent whipped cream out of the standard Amul Fresh Cream, in vain. A certain frustration shared with anybody who like to dabble with continental cuisine in this country. But, alas, the standard cream coming in its oh so familiar blue carton was all that we had on the local market (imported ones did came at a hefty premium).

This is no more, Amul, the well known dairy brand, has finally come with a new cream with a slightly higher fat content. Because, to those of you who aren't familiar with continental cuisine, the percentage of fat is crucial to pull out certain dish. The Fresh Cream we had all along was a 25% cream, which is the one that works best for sauces and gravies, and at the most will do as a runny topping on a fruit dessert.
To pull a thicker sauce, a sour cream, and a whipped cream that will start holding its own, you need at least 30% of fat in it. The higer the fat amount, the stiffer your end result will be, and we usually use 50% cream to get stiff peaks on a cake decorating cream.

200ml pack of whipping creamThis new Amul cream, has the required 30% to start solidifying when beaten. But, don't expect to end up with the type of cream that will work in a piping bag on you cakes. Also, don't attempt to get a decent whip without this tool :

your must have to bake cake and whip creams

While it is possible to hand beat a cream with a good old fashioned whisk, it takes far more speed, energy and stamina to do so on a lower fat content. If you want a fluff that holds with this particular cream, you are going to have to use an electric beater at the highest speed setting for at least 5 minutes. Which is the time it took me with the hand held model above to get the adequate stiffness one looks for in a whipped cream.

You know your cream is ready once the beater leaves creases and folds that hold their own and when you can cut a line in the cream with a knife without the line fading away. Then you can or scoop it on top of a dessert or freshly cut fruits (in this picture this is pomegranate seed).

In the end, this cream is a fairly decent one that will help you pull basic desserts and dips. We might have to wait a bit longer for a cake decorating whipping cream to make it's entrance on the domestic market. But for the first time, a strawberry and cream dessert is something that can be made and enjoyed at home at a reasonable price. The 200ml pack is priced at 40 rupees and yields enough to generously top 5-6 cups of fruits.

2016 Update

This post features very regularly in my "Popular Post Widget" and a quick check to my Google Analytics Search results show that a lot of you have queries and questions about the price, it's availability or even what it can be used for. 

As of now, I have no idea if Amul has pulled it off the market, so if you are wondering about its availability, let me tell you I am wondering the same as it's been more than a year that I haven't seen it in any supermarket near my place. My original post dates from December 2014 and I think I last saw it in stores in 2015. If any of you have any leads as to where it is still available, and by that I mean the WHIPPING CREAM, not the Amul Fresh Cream do let me know in the comments below. 

As far as the price is concerned, it was 40 rupees in 2014, and there is no telling what it would be like as of 2016 since I haven't seen it anywhere this year. 

This leaves us to what it can be used for....

As previously stated, this is a cream with a slightly higher fat content that Amul claims is suitable to make whipping cream. 
Don't get your hope too high up if you have plans of cake decorating, it won't hold up its shape long enough for that. 

It can be used on top of fruit salads and I HIGHLY recommend it with Raspberries and Strawberries. 
It also can be used if you need a creamy sauce to be a bit thicker. 

Frankly, I am still waiting for an Indian brand to start marketing and selling Double cream which is what you will need if you want to have a shot at making a firm whipping cream that is suitable for cakes and pastries.

20 comments

  1. Anonymous10:02 PM

    The reason why the cream is so stiff in the store bought cakes and pastries is that they stabilise it by adding gelatin. Even if you do get a stiff peak its gonna start melting when you start icing the cake. Frosting and decorating a cake takes lotta time and it won't hold that long. Hence with the addition of gelatin the cream will remain stiff enough to frost and decorate the cake. I just hope we get to see those sprays soon.

    ReplyDelete
    Replies
    1. The store bought stuff is full of crap, but my grand mas did decorate cake using double cream, and it held its own, if you want the fluffy chantily type those sprays usually give, it was possible all along with a refillable pressure bottle one had to charge with a cartouche of what is commonly called laughing gas. My mom, like my grand mas had one, and the car touches were available at the supermarket for that thing. But the gassed cream usually fell flat quicker than a traditional home made whipped cream, it was very convenient though.

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  2. I have two packets in my fridge but do NOT have a blender, so I'll be putting it to the manual hand mixer challenge soon!

    ReplyDelete
    Replies
    1. The cream needs to be as cold as possible to get the best result, so good for you to keep it in the fridge, this is what I do too.
      I never tried whipping cream in a blender, I always did it with an electric beater like the one above because my mom and grand mas said a good whipped cream need a lot of air in it, and with a hand held beater I can move it around to get even more air in.

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  3. Anonymous12:19 PM

    I think I saw on master chef . Use a gelatin leaf if going for low fat whipping cream. In fact the chefs were actually using non diary whipping cream. So if that can hold dor so long a low fat one will work even better. Corn syrup helps too but its gonna alter the taste unlike the unflavoured gelatin leaf.

    ReplyDelete
    Replies
    1. Low fat dairy, in my book is garbage dairy, all the ones you find commercially have sugar in them to make for lower fat content. A low fat yogurt has only about 10 calories less than a full fat. Dairy less cream, is usually a mix of vegetable oil that have been partially hydrogenated, the word for these is actually trans fat, and they are bad news for health. Corn syrup is known to cut the brain receptor that tells you you are full so you eat more.
      gelatin is a good natural option to thicken a cream, but then it is no longer vegetarian for those who care about that kind of thing.

      Frankly I am all in favour of using a natural cream with a higher fat content in the first place. Especially when research have no proven that a low fat diet is far more of a failure than a low carb and low sugar one. As an insulin resistant self I benefit far more from a full fat, low carb diet myself, there is far less spike and drop in blood sugar that way :-)

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  4. You can try Rich's

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  5. Anonymous10:33 AM

    OK..I don't need the piping and decorating consistency but atleast does it hold long enough to spread it on a cake? Like spreading butter on toast. That's what I'm looking for to make a Japanese strawberry shortcake.

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    Replies
    1. It definitely holds long enough to spread on a cake. And might I add that you got me interested in trying to make a strawberry shortcake now that the strawberry are getting in season over here.

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    2. Anonymous2:47 PM

      Thanks. Here in Hyderabad it'll be a month longer before those boxes start to get common.
      Hey if you're interested here's a nice recipe for it.
      http://kitchentigress.blogspot.in/2013/12/japanese-strawberry-shortcake.html?m=1

      Delete
  6. Anonymous2:02 PM

    hey where do we get this cream in stores in Mumbai??...I have been slogging my ass out for it and everyone says it ain't available!....Please Help!

    ReplyDelete
    Replies
    1. I know, having the same problem recently, I don't know what Amul has decided to to with this one, I got lucky a few months back and found a few packs, and now I am lucky if my supermarket even have the regular fresh cream variety, this is getting annoying.

      It used to be available in most supermarkets in Mumbai at one point.

      What I found however is that if I chill the regular fresh cream as close to 0 degrees as possible and beat it at high speed with my electric beater I do get a cream that is whipped enough, not as stiff but close as when using the Amul Whipped cream.

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  7. Try Rich's. It works and beautifully.

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  8. I have recently relocated from the UK and miss the Double cream icing awfully. Last week i tried a trifle and wanted to pipe the top layer with some rosettes. The single dairy cream was such a fallout. Iam almost sure the 25% fat isnt even there. I also dont know when i opened the pack why it has so much of water in it which looks like whey. i threw it assuming it will make the already runny cream more runny. I have purchased a day back this new Amul whipping cream. They say its 30% fat but as you have already narrated your experience i have my predicament now that would even this work. Earlier in India i have faced this problem. There is another brand Milky Mist which has a cream of 35% fat. I couldnt find it in any store where i stay but its there. So if anyone has used that, pls share your experience. Have tried non dairy creams, they suck. But for the larger indian crowd who probably is not exposed to real fresh cream cakes, thats fresh cream premium cakes iced with fresh (non dairy) cream :-)

    ReplyDelete
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    1. I haven't tried or seen Milky Mist anywhere in Mumbai.

      I suspect like you did that there is a high water content in the 25% or even the 30% Amul cream and I wonder why.
      I found that the 25% cream from GO is thicker than the one from Amul, and if refrigerated long enough, you can yield a whipped cream from the Go brand that is equal to the Amul Whipping cream result, yet you can't come near as close to it with the Amul 25%

      I think a lot of people in India have a though time believing that you don't need non-dairy cream or gelatin add-ons to get a proper cake decorating effect, simply because they never got to know the magic of double cream creams :-)

      Hopefully one day will come....

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  9. Hi Cynthia,
    I had bought this cream from my local grocery just last month. And you right, it doesnt stiffen up enough for cream piping a cake. It was all over the place after i was done. But yea, better than amul fresh cream
    Could this cream be used in classic no-bake cheesecake recipes?
    Also, could you explain how to add gelatin or cornflour or custard powder in whipping cream, for added stiffness. Because i always thought hot gelatin couldnt be mixed along with a cold ingredient. It immidietly set it in. Afterwhich, beating with an electric beater would just curdle it up.

    ReplyDelete
    Replies
    1. Good to hear this cream variant is still available I was really starting to wonder :-)

      I doubt this cream would stay firm even for a no-bake cheesecake, at least not without gelatin.
      The trick with the gelatin is to let it cool down at room temperature and incorporate it with the cream while it is still warm but no longer scalding hot. The cream will not curdle then, the cream once whipped would probably have to be chilled a little before pipping though.

      I also read that some managed to get the cream to look a bit stiffer by adding "malai" or milk fat to the cream before using an electric beater, that could be something worth giving a try.

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    2. I found a method to add the gelatin to the whipped cream if you want to give it a try, they say you should use the cream immediately after beating it and incorporating the gelatin. They also say to wait until the gelatin is cool but still liquid to pour it into the cream :
      http://allrecipes.com/recipe/18041/stabilized-whipped-cream-icing/

      Delete
  10. Anonymous4:14 PM

    It's 2017 and it's available in supermarkets. 1 ltr packs cost Rs. 200/- But hey yes i'm waiting for High fat cream desperately too. BTW I have the same Insala whipping tool and use it for my bakes but could never figure what the attachment shown lying on the marble top is for! I always end up picking up and using the one that is shown attached. Request please educate!!!

    ReplyDelete
    Replies
    1. It seems the cream has all but vanished from my area in Mumbai, it is available nowhere and I never ever saw the 1 litre pack, glad to hear it still exists though.

      The twirly attachment lying on the kitchen counter are the "dough hooks" it is used to whip sticky doughs, it works well for some sticky cookie dough, and really soft bread dough, I cannot recommend it stiff bread dough or roti dough.

      The white attachment is the stick blender, I no longer have this attachment, my maid managed to break it while washing it. Too bad because I love the stick blender and that hand held beater packs a lot of punch, so much more than the stand alone stick blender I ended up buying to replace it.

      Delete

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