Unfortunately options here are limited. Agar has at times helped me stabilize the cream, but then it does not make an attempt to the stiff peak stage that one would expect if you want to beautify your cakes. Eventually, after hours of effort going into freezing bowls, beaters and cream, I have often ended up being dissatisfied with the results, also constantly looking out for alternative dessert to be made from of the crudely whipped low-fat cream.
Then there have been other win win occasions where the cream whipped up considerably... especially when I managed to skim off that excess floating liquid (water) from the top of cream. But this cream tends to be moody. At times if it weeps out that moisture, it whips up, else will only make me weep!
Unveiling the mystery of my whipped cream!
Recently, I came across locally fetched cream on stands of Foodworld and thought I should share with all who are in similar shoes as me, for the ones who are looking out for a local cream rather than the expensive imported ones. ‘Milky Mist’ is an Indian brand for medium fat cream and whips beautifully light, airy and creamy. It’s a simple milk fat cream and though it doesn’t explicitly mention as whip cream, it does work like charm.
I picked this cream recently to use it in my curries. However back home as I went through the nutrition list, the fat content mentioned on the pack showed 39%. I stashed it into my refrigerator, however, on the back of my mind, the curiosity to whip it was killing me. In less than an hour, I pulled out my stand mixer, attached the beaters and went on a whipping spree. 39% fat does work for my job! My guess is the cream has no added preservatives and suggests to be used in 10 days from manufacturing date. On the flip side, the supply is very irregular and I have to often follow-up with the supermarket for more of these.
See how beautifully it whips. Aaah… glory!