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.

Excellent product. I like to make cakes but even after a lot of effort I could not make whipping cream. But this Whipping Cream Powder from Bakerswhip solved my problem. The only problem with this is that it tends to melt a bit quickly. But it tastes very good, there is no need to add sugar to it. There will be many people like me, who like to make cakes, but cannot make whipping cream, they should try it.

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.

Whipped very good. Quality and taste is good. Whipped cream is better.

Does the job nicely! Creates a good texture and easy to use. But it's not really what "cream" teastes like. It's a thinner version of whipped cream. But one thing that I didn't like was that it's highly highly sweetened. You don't have the option of adding sugar according to your taste. I have a sweet mouth and yet I found this cream to be WAY TOO sweet!

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.

I've been trying icing mixes for ages now. This is finally one that is usable and good at it. Most of the ready mixes are too sweet and stiff or not stiff. This is truly fluffy and I was able to even make a black forest cake using this. Perfectly professional and tasty. The best bakers stiff have more fluff than this but this is one of the best mixes available and it is the closest to professional available. I suggest use a little less powder to keep the sweet low and refrigerate for 1day for perfect fluff and stiffness. Great product

I read lot of reviews and purchased. Hasn’t disappointed me. I was skeptical on stiffness of whip cream frosting usually . I tried 1/4th cup of whip cream with 1/4th cup highly chilled water. I kept the hand mixer beaters along with water for 30 minutes before beating. I did 2 minutes on low speed and rest 4-5 minutes on high speed . It turned out so good with soft peeks . It doubled after beating and I used it as frosting on 8 cupcakes with big star nozzle. Flavour is like any other whip cream you eat outside. Mild and perfect . I added few drops of vanilla extract while beating . Haven’t tried mixing colors though .Way to go !!