Bakerswhip Whipping Cream Powder, 450g

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

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.

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.

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!

Very good product, received in time

Easy to make, I used half full fat cream and half of the powder. Got stiff peaks too, but after icing the cake, the icing keeps getting soft. Now I can't keep the cake in the fridge all the time, it needs to be out during celebration/cake cutting. The cream got really soft (almost melting) you can see in the picture. Also I found it less sweet, which is a good thing. Packaging was good. Might use it again for layering the cake, might not for decorating. Delivery took quite some time, 2 weeks.

I was quite skeptical before using it....I had never used powdered form...but I must say it's much better than the cream ones...easy to whip, good taste and has a good shelf life as well...highly recommend

Goid