Whipped Cream by Tarla Dalal

Whipped Cream, The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set.
Recipe Link : -(-Eggless-Desserts-Recipe)-1106r
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Whipped Cream
One of the most common ingredients, used in almost all dessert recipes, whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required.
Preparation Time: 2 minutes.
Cooking Time: Nil.
Makes approx. 2 cups.
1¼ cups unbeaten whipped cream
Equipment
1 electric beater
1. Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick.
2. Refrigerate till use.
Handy tip: To check if the whipped cream is whipped perfectly, Spoon out the whipped cream and it should not drop off easily.
Cooking tip: The Art of Whipping Cream
Whipping cream is not as easy as it sounds. You need to take care to beat it to the right consistency, as over-whipping will result in butter and under-whipping will prevent the dessert from setting properly! To get perfectly whipped cream, place ice-cold unbeaten whipped cream in a bowl. It is important for the cream to be cold so that it gets aerated properly and increases in volume. Whip using an electric beater till it doubles in volume and thickens enough for it to be piped or layered on cakes. To check whether the cream has reached the right consistency, try spooning it. It should not drop off easily. If you wish to sweeten your cream, add sugar before you start beating the cream and it is advisable to use only powdered or icing sugar. The heavier the cream, lesser the time required to whip it.