Bakerswhip Whipping Cream Powder, 450g

This is by far the best whipping cream option that I've found. It gives good stiff peaks for piping basic tips. The first time I tried I didn't cool the vessel and milk so there cream did not whip well. I learnt that the vessel and milk shouldn't be at room temperature. Now I make sure of the five step process: 1. The vessel and 100 ml milk is in the freezer for about an hour before I start the whipping. 2. Then mix 100g of the powder and chilled milk and whip at high speed for at least five minutes. 3. Rest the mixture in the freezer for another 20 minutes or so. 4. Then whip again for 2-3 mins. 5. Chill this in the freezer for another 30 mins. Then start piping and decorating. This process gives really good results. I have tried it without any flavours, with pineapple essence, with instant coffee. It tastes good with all. I'll leave the unused mixture in the freezer and use within a day. Kids love it with chocolate milk. We have tried on cold coffee too. My freezer temperature is -15°C. The mixture didn't go hard or brittle at this temp. Good to check your fridge/freezer temp before storing. Freezer works for me, but just the dairy section in fridge might work for you. I use the full fat milk to mix with the powder. 100g powder with 100ml milk is sufficient for about one cake. I've not tried whipping with hand whisk; I've always used electric hand blender. I am sure it will work with manual whisk, but may take longer with frequent chilling in between.

Easy to use, just go with instructions mentioned at the back side of the packet. If you are using this for cake icing, add half cup cold milk/water with one cup of powder. And if you are using for mousse or ice-cream you can add little more milk/water ( well, I prefer milk). Tastes good. You can cover 4 - 5 cakes of 1kg with this single packet. The packet even last longer (4 - 6 months). I used to staple them after use, packaging it with cello tape and store it in dry place with kitchen's stuff's bottle. If you enjoy baking just go with it.

Making whipped cream for cake icing was never so easy.. I bought for 2nd time.. Prepared two big full size cakes and it is still left ample.. One more cake can be prepared.. Best thing, it takes very less time n effort to make whipped cream.. Flavor is balanced.. Neither too sweet, nor under sweet.. Just best.. I have added food colouring to make theme based cake.. U make simple vanilla flavor as well.. It is dry form, so not to worry for shelf life.. Now I am enjoying cake decoration n friends n family members, appreciate my work.. Thanks to bakerswhip.. Kudos to Amazon for on tym delivery n nice packaging.. Buy without 2nd thought, if u love baking😄😄

Loved this whipping cream. Its super easy to make and has a lovely taste. Often the vanilla flavour is very preservative like. This however has a really tasty sweet flavour. Its also very easy to make. I usually use the powder with some milk (skimmed / whole / plant based). I would advice that before you whisk the cream, the empty bowl and the whisk should be kept in the freezer for 15 mins so that it doesnt become warm when you are whisking it. You can alternately use an ice bath but I have never used it. You have to have a whisk to whip this. You cant substitute it with anything else.

Definitely an easy alternative for the regular whipping cream. There are 2 ways to whip this powder - with milk or water. I tried both and i liked the cream which i whipped with water, the cream whipped with milk was too sweet to my liking. Water had a neutral flavor. I mixed water and the powder and chilled it in the refrigerator for 10 mins and then whipped it with an electric hand mixer. Whip it for 2 mins to get stiff peaks. No need to add additional sugar. But anyday whipping cream is hands down the best.