Easy Homemade Whipped Cream Recipe – Amul Fresh Cream & Vanilla

Last Updated on 4 months by Neha Deshmukh

Easy Homemade Whipped Cream Recipe – Amul Fresh Cream & Vanilla

Hey everyone! If you’re anything like me, you love a good dollop of whipped cream. It just makes everything better, doesn’t it? But store-bought whipped cream can sometimes be…well, a little disappointing. That’s why I’m so excited to share my super easy recipe for homemade whipped cream using Amul fresh cream and a touch of vanilla. Trust me, once you try this, you’ll never go back!

Why You’ll Love This Recipe

This recipe is a game-changer. It’s incredibly simple, requires just three ingredients, and tastes a million times better than anything you can buy in a can. Plus, it’s perfect for topping everything from your favourite Indian desserts to a simple cup of chai. Honestly, it’s a little bit of luxury that’s surprisingly easy to achieve.

Ingredients

Here’s what you’ll need:

• ½ cup Amul Fresh Cream (thick portion) – about 120ml
• ⅓ cup Sweetened Condensed Milk – about 80ml
• 1 tsp Vanilla Essence – about 5ml

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Amul Fresh Cream: Understanding the Thick Portion

This is key. Amul fresh cream separates when chilled. You want to use only the thick, creamy part at the top. Don’t include the watery liquid – it won’t whip up properly. I usually refrigerate the cream overnight to make this separation super clear.

Sweetened Condensed Milk: Choosing the Right Kind

Any good quality sweetened condensed milk will work here. I prefer Amul or Nestle, but feel free to use your favourite brand. It adds sweetness and helps stabilize the whipped cream.

Vanilla Essence: Enhancing the Flavor

Vanilla essence adds a lovely warmth. You can use vanilla extract too, if you have it! A little goes a long way, so stick to 1 tsp.

Step-By-Step Instructions

Alright, let’s get whipping!

First, make sure your Amul fresh cream has been chilling overnight. Then, carefully scoop out just the thick cream, leaving the liquid behind.

Now, grab your electric blender (handheld or stand mixer both work great!). Start whipping the cream on medium speed. You’ll see it start to thicken. Keep going until you get soft peaks – that means when you lift the beaters, the cream holds its shape a little, but the peaks gently curl over.

Next, add the sweetened condensed milk and vanilla essence. Blend again, starting slow and then increasing the speed, until everything is smooth and combined. Don’t over-whip, or it might start to separate!

Finally, transfer your beautiful whipped cream to an airtight container. This is important! To prevent ice crystals from forming, press a piece of butter paper directly onto the surface of the cream before sealing the lid.

Pop it into the freezer for 6-8 hours, or even better, overnight. And that’s it!

Expert Tips

• Chill everything: Make sure your bowl and beaters are also chilled for best results.
• Don’t overwhip: Overwhipped cream can become grainy. Stop as soon as you reach stiff peaks.
• Gentle folding: If you’re adding any mix-ins (like chocolate chips – see variations below!), gently fold them in with a spatula.

Variations

This recipe is a fantastic base for all sorts of fun flavours!

Vegan Whipped Cream Adaptation

For a vegan version, use chilled coconut cream (the thick part from a refrigerated can of full-fat coconut milk) instead of Amul cream. You might need to adjust the amount of condensed milk depending on the sweetness of your coconut cream.

Sugar-Free Whipped Cream Option

Swap the sweetened condensed milk for a sugar-free condensed milk alternative, or use a powdered sweetener like erythritol to taste.

Flavor Variations

• Chocolate: Add 2 tablespoons of cocoa powder while blending. My kids love this one!
• Coffee: Dissolve 1 teaspoon of instant coffee in 1 tablespoon of warm water and add it to the mixture.
• Rose: Add 1 teaspoon of rose water for a delicate floral flavour. This is amazing with shahi tukda!

Spice Level: (Not Applicable – but mention if adaptable for flavored creams)

This recipe itself isn’t spicy, but you could definitely adapt it! A pinch of cardamom or a dash of cinnamon would be lovely in a flavoured cream for certain Indian desserts.

Festival Adaptations: (Mention use in desserts for Diwali, Christmas etc.)

This whipped cream is perfect for festive desserts. I always make a big batch for Diwali to top my gulab jamun and rasmalai. It’s also wonderful on Christmas fruitcake or any festive treat!

Serving Suggestions

Honestly, the possibilities are endless! Here are a few ideas:

• Top your favourite Indian sweets like gulab jamun, rasgulla, or jalebi.
• Serve with fresh fruit.
• Use it as a filling for cakes and pastries.
• Dollop it on a warm cup of chai or coffee.

Storage Instructions

Homemade whipped cream will last in the freezer for up to 2 weeks. Make sure it’s stored in an airtight container with butter paper pressed onto the surface to prevent ice crystals. It can also be stored in the refrigerator for up to 3 days, but it may lose some of its fluffiness.

FAQs

Let’s answer some common questions!

What is the best way to chill Amul Fresh Cream for whipping?

Refrigerate the Amul fresh cream overnight. This allows the thick cream to separate from the liquid, making it easier to scoop out and whip.

Can I use a hand whisk instead of an electric blender?

Yes, but it will take a lot of elbow grease! It’s definitely possible, but an electric blender makes the process much quicker and easier.

How can I prevent ice crystals from forming in homemade whipped cream?

Press a piece of butter paper directly onto the surface of the whipped cream before freezing. This helps to block air and moisture.

What can I substitute for vanilla essence?

You can use vanilla extract, or even a pinch of cardamom or nutmeg for a different flavour profile.

How long does homemade whipped cream last in the refrigerator?

Homemade whipped cream will last in the refrigerator for up to 3 days, but it may lose some of its fluffiness.

Can I re-whip whipped cream that has deflated?

You can try! Gently re-whip it with an electric blender, but be careful not to overwhip it. It might not be as fluffy as the first time.