First of all, this is not a real Vipin cream, just a substitute for Vipin cream. This is because whipping cream is not something we can make at home, whipped cream usually made from cow’s milk. So these homemade whipping creams can add to things like cake icing and mousse, but not everything can be done. Cakes made with whipped cream and other ice creams cannot make using these whipped creams. In short, these whipped creams do not use to heat whipped creams or deep whipped cream.
- Take 300ml (Cold Full Fat Fresh Milk 300ml) of frozen whole cream – 60ml and 240ml separately.
- 2 tbsp or 20g Gelatin Powder.
How to Make:
First, put 60ml of frozen milk in a small bowl.
Now sprinkle some gelatin powder on it and mix it with a fork and leave it for about 10 minutes. (After 10 minutes, the gelatin powder will absorb some of the milk and give a slightly spongy mixture.)
Now heat the milk and gelatin mixture in a double boiler and dissolve it well. (The double boiler method is to take a small pot and a small pot that is large enough to sink, put water in the big pot, put the pot on the small pot of water and melt something in the small pot.)
Now let the melted milk and gelatin mixture dry for about 5 minutes.
Then take another jar and add the remaining 300ml of frozen milk.
Add the melted mixture to it, mix well with a fork and keep in the fridge for about 15-20 minutes. (All you need to do is freeze the milk, do not let it freeze. Leave it in the fridge for about 10 minutes, then stir with a spoon and put it back in the fridge and let it cool for another 5-10 minutes.)
Then take it out of the fridge and stir a little with a spoon. (You can see the milk mixture has cooled down a bit.)
Now beat well with a beater. (You can see Vipin creams doubling in size and thickening. Now Vipin creams ready. You can use it as you like.)
If you like, you can add 1-2 tablespoons of icing sugar before stirring the cool milk gelatin mixture and make a whipping cream that is slightly sweet.
Also, if you like, you can add about a teaspoon of vanilla before stirring to make vanilla-flavoured whipping cream.
The whipped cream can store in the refrigerator for up to 2 days. (If refrigerated, refrigerate for about 7 minutes and stir again.)
These whipped creams can add to mousse and whipping cream icing, but can not add to baked goods such as ice cream or cakes made with whipped cream. This means that these whipped creams cannot use hot or frozen foods.
Be sure to use only Cold Full Fat Fresh Milk that has been refrigerated and cooled.
For those who find it difficult to find whipping cream, try whipping cream this way.