Whipped cream

Homemade Whipped Cream


Whipped cream

“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 refirgerator 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 1 Litter 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 spread 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
200ml of whipping cream (non-dairy whipping topping cream or dairy whipping cream)
1 tablespoon of brown sugar
1 teaspoon of vanilla essence

1) Place whipping cream (liquid form) into a mixing bowl.

2) Whip the cream with a wire whisk or electrical mixer. If using electrical 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.


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2 Responses

    1. Hi Mion,

      It wouldn’t last more than 3 hours at room temperature, depending on the weather of the day, too. However, I wouldn’t see the cream melting away at any point of time. Probably just not as firm and cool to taste.

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