Cake Cream in Mixer – Marathi Recipe

Instructions

• Keep whipping in freezer for a while and transfer it into wet jar or biggest mixer jar.
• Close the lid and transfer the jar into freezer for about 30-45 minutes.
• This will make the jar cool and the cream in it will be at semi freeze consistency.
• Take the jar out and whip it on medium speed first for a minute.
• Whip on high speed for another 2 minutes.
• The cream will have soft peaks at this stage.
• Whip it again on high speed for just a minute to get stiff peaks.
• Do not over blend or it will convert into butter.
• Whipped cream is ready.
• Transfer it into a bowl.
• You can make icing for 6” cake from 1 cup whipped cream.