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My search for a good non-dairy whipping cream finally ended on Creambell Whipping cream
Now even I can make those “bakery style” cakes at home.
The dairy cream that is commonly available in India does not become stiff enough to pipe on cakes. It needs a stabilizer and is honestly a hassle to make.
After trying 3-4 times, I gave up making a whipped cream from Dairy.
I also tried making buttercream but it came out slightly grainy and the taste was also not good. Might be because the easily available butter is generally salted !! Yes, I am talking about our very own Amul Butter 🙂
So which whipping cream is best for cakes and easy to use as well??
I tried the 2-3 different brands of whipping cream powder and I was not satisfied with the taste and result.
Tried Tropolite and Rich non-dairy whipping cream and both were okay. Tropolite, infact was too sweet for my taste.
Finally I bought Cream bell whipping cream and I am so happy.
In Pune, all the commonly available whipping creams are non-dairy ones.
Interesting fact: These whipping creams are made from leftover Chickpea water or Soy and is called as “Aquafaba”. More interesting details on Aquafaba here.
Let’s dive in and see what are the Ingredients of Cream bell whipping cream :
Ingredients (Not very impressive though !!): Water, Sugar, Hydrogenated vegetable fat, sodium caseinate, Soy protein Isolate, Emulsifiers (INS 481(i), 471,491,435,433), Stabilisers (INS 464,415,412),Acidity Regulators (INS 339(ii), Salt)
CONTAINS ADDED FLAVOUR (NATURAL, NATURE IDENTICAL AND ARTIFICIAL FLAVOURING SUBSTANCES (VANILLA))
Price: 115/- INR for 1Kg
How to Use Creambell whipping cream:
- Arrives Frozen and keep frozen at -18°C or below
- Thaw under refrigeration (2°C to 7°C) for 24-30 hours before use.
- Can be stored refrigerated for upto 7 days
- Shake well before opening and Pour into a chilled bowl (Should not exceed 20% of bowl capacity)
- If desired, add additional colour, flavour or sweetening agent during whipping.
- Whip the product at 2°C to 7°C at slow to medium speed until liquid becomes viscous.
- Whip at medium to high speed until soft peaks form
- Whipped product must be refrigerated
Shelf life: It is Best before 12 months from the date of Manufacture (When stored at -18°C or Below)
Packaging and Price: I liked the packaging!
The carton type packaging was sturdy enough. After opening, I transferred the remaining product in an air tight container and kept in the freezer.
Price wise also, It is almost the same as other brand whip creams.
Texture and color : It is White and is of the same consistency as milk cream.
Ease of use: Very very easy to use. I thawed the product for 24 hours in the fridge first. Here I recommend that if you are a home baker or a hobby baker, Transfer the whole 1 kg product in 3-4 containers according to your plan of use. By doing this, you won’t have to thaw the whole product each time you want some.
I took a big glass bowl and filled 20% of it, whipped with an electric whisk on low first for 10 minutes with 3 breaks in between. I whipped it again for 4-5 minutes on medium and then almost 3 more minutes on high.
Beautiful peaks formed after around 15- 20 minutes (Depends on how much quantity you want to whip)
I found Creambell whipping cream very easy to use.
I used the plain white cream for frosting. Added some drops of red gel color to the leftover cream to make a beautiful pink cream. Piped some beautiful swirls on the cake.
Being a newbie, I found cream bell whipping cream quiet good to use.
Is added sugar required? No, this Creambell Whipping cream already contains correct amount of sugar.
Can fruits be added in the cream? Do not add chopped fruits, the enzymes present may change the stability and texture of the cream. If fruit is required, make a compote first by pureeing the fruit and cooking with some sugar.
Can flavors be added to the cream? Cream bell Whipping cream already contains vanilla flavor, so it can be used on it’s own, but it’s not very strong so other flavors can be used.
Any Precautions?: Temperature is crucial, try to keep the temperature low. An ice bath(one big bowl containing ice and one smaller bowl kept on the big bowl containing the whipping cream) can be used. Store the whipped cream in refrigerator till further use.
What to do with the remaining whipped cream? The whipped cream can be stored for a week in refrigerator for further use. It can also be made into delicious No churn Ice creams.
I made a lot of different flavored Ice creams with the leftover Whipped cream like Strawberry Ice cream, Blueberry Ice cream, Coconut dates ice cream, Gulkand ice cream to name a few.
Variants: Standard and Premium in two flavors, Plain and Chocolate.
Pros: 1) Reduced fat content 2) Better foam stability 3) Easier to make
Cons: Nutritional profile is not good
Uses: Use Creambell whipping cream for Icing, Piping, filling, make ice creams, add in fruit custard, Top up Fruit trifles, Swirl on mousse, Eclairs, Profiteroles.
VFM: Totally 🙂 At this price, it’s a good deal.
SR Rating: 4
Ease of use: 5
Shelf life: 5
Will i repurchase?? Yes, definitely.
Availability: Available in Bakery supply stores and even in some Supermarkets.
Where to Locate? It will be placed in the Frozen food section.
Have you used Cream bell whipping cream?
How did you find it to be? Any other whipping creams I should be trying out or recommended by you??
Do let me know in the comments section.
Rate the Cream Bell Whipping cream here:
Disclaimer : The opinions expressed about the products I review are from my personal experience only. I also do not get any monetary compensation to review any product. Also, kindly check the time stamp of the post. My experiences may have changed with time.