This information is from
mywoklife
"Simple Homemade Non-Dairy Whipped Cream for Topping and Filling"
Whipped
cream is easy to make. You can have the whipped cream made, to use it
as topping of cream cake, cold pie, fruit tart, and even fresh cut
fruits.
A good quality whipped cream can be stored in the refrigerator for at least 2 days.
Most
of the time, the more commonly used whipping cream is dairy, and heavy.
Heavy whipping cream which contains about 40% of fat, required lesser
whipping time than the light whipping cream.
With no particular reason, I chose
Frozen Non-Dairy Whipped Topping,
for topping use as well as filling of cake. In fact, it was recommended
by the seller, to use it. Non-dairy whipping cream appears much softer
in texture, even after whipped. Hence, the decorated cake has to be
stored in the ref
rigerator once done, until ready to serve. Oh yes, the
price of this Red Man brand's non-dairy is only S$4.59 for 1Litter (made
in Singapore), while other imported (from UK) dairy whipping creams
carried by them, cost about S$6+ for same 1Litter package.
In
fact, I tried another famous imported brand, Emborg, too. It costs
about $4.80 for just 200ml which good enough for only one small cake! As
for taste wise, I did not really find a great difference between these
two types of whip cream. I guess it was because I did not have just the
whipped cream spreaded on the cake. I had the whipped cream mixed with
plenty of mango, where the taste of mango overwhelmed the creamy
flavour.
Not to worry about the choice of heavy or light, and dairy or non. No fuss rule, the choice is yours.
For topping and filling of one 8" cake
Ingredients
200ml of whipping cream (non-dairy whipping topping cream or dairy whipping cream)
1 tablespoon of brown sugar
1 teaspoon of vanilla essence
Method:
1) Place whipping cream (liquid form) into a mixing bowl.
2)
Whip the cream with a wire whisk or eletrical mixer. If using eletrical
mixer, like I did, beat (in circular motion) the mixture with
medium-low speed till slightly thickened.
3) Add brown sugar and vanilla essence. Continue to beat for 5 - 6 minutes, or until cream forms soft peaks.
4)
If you are not too sure if the cream is ready, use a spoon to scoop a
little and turn the spoon upside-down. Successful whipped cream should
adhere to an upturned spoon. Ready to use.
1 tablespoon of non-dairy whipped cream yields about
60kcal.
Tips: Please whip the cream when it's cold. Do not leave it till room-temperatured
*If the whipping cream is frozen, thaw it in the refrigerator half a day, before use.
