Growing up, I used to fantasise about the idea of using whipping cream in desserts as seen on cooking channels.
The lovely peaks, the thick froth, and the smooth texture of whipping cream used to water my mouth.
On the other hand, my mother used to make the regular desi meetha of a desi household – Doodh Sawaiyan, Ras Malai, Gajar ka Halwa... Uff, I was so done with these desserts.
Fast forward twenty years, and although I do miss my amma k haath ka meetha (desserts made by my mom), I can never imagine making those boring desserts myself.
It may be because I have discovered Bird’s Dream Topping, the best instant whipping cream in all of my culinary experience. I cannot imagine a party at my house without a dessert or two made by using Dream Toppings.
You are spoilt for choices for the variety of desserts that you can make using Bird’s Dream Toppings. Be it cakes, pies, mousse, tiramisu; Dream Topping makes all these desserts heavenly.
Here are 2 of my family’s favourite quick and easy recipes where you can also create the same magic using Dream Toppings.
Lotus Biscoff Pudding Delight Using Bird’s Dream Topping
Ingredients:
- Sweetened condensed milk - ¼ cup
- Sugar -½ cup
- Milk - ½ cup
- Water- ¼ cup
- Lotus biscuits 8 -10 or as per requirement
- Bird’s Dream Topping - 200 ml
- Lotus Biscoff spread - ¼ cup
Preparation of Caramelized Milk:
- Add condensed milk to a bowl.
- Separately, add some sugar and water to a saucepan and bring it to a boil. Cook until sugar caramelises and turns brown and the mixture starts thickening.
- Pour half of the sugar syrup into the bowl with the condensed milk and whisk it well.
- Add milk to the remaining caramelised sugar syrup, stir well and keep it aside.
Preparation Of Lotus Pudding:
- Crush the Lotus biscuits coarsely and set them aside. I put them in a ziploc bag and crush them with a rolling pin.
- In a large deep bowl, take 200ml of cold milk, add in your Bird’s Dream Topping powder and beat until stiff peaks are formed. Follow the instructions to the T given on the box to make whipping cream.
- Add in the condensed milk & sugar syrup mixture and continue beating it until a smooth fluffy mixture is obtained.
- Now, add in the crushed biscuits, fold the mixture with a spatula, and set aside.
Assembling:
- Dip the lotus biscuits in caramelised milk and layer them in a square dish
- Pour half the Lotus pudding and spread over the layer of biscuits with the help of a spatula
- Repeat the process by spreading another layer of soaked Lotus biscuits and covering them with the rest of the Lotus pudding spreading it evenly.
- Microwave some Lotus Biscoff spread for 30 seconds, mix it well, then transfer it into a piping bag.
- Drizzle some Lotus spread on top of it and garnish with some Lotus biscuit crumbs.
- Refrigerate for 2-3 hours before serving.
Serves 3-4 persons.
Pro Tips:
- Always remember to put your beater tongs in the freezer half an hour before beating Dream Topping cream.
- You can also beat the cream in a bowl placed in another bowl of ice cubes.
- These chilling effects help achieve the perfect stiff peaks of the whipping cream.
- Keep the whipped cream in a fridge while working on other elements.
Turkish Milk Cake Using Bird’s Dream Topping
Now this one is my family’s favourite, and I kid you not, it is devoured within minutes at a party.
Ingredients:
For Sponge
- Eggs - 4
- Sugar - ½ cup
- Vanilla extract -1 tsp
- Salt - a pinch
- Oil -¼ cup
- All-purpose flour - 125g
For caramel syrup
- Sugar - ½ cup
- Butter - 3 tbsp ( at room temperature)
- Fresh cream - ¼ cup
For milk syrup
- Condensed milk - ½ cup
- Milk - 1 ½ cup milk
- Dream Topping Cream - ¼ cup + ½ cup
Directions:
For Caramel Syrup:
In a saucepan add ½ cup of sugar along with 2 tbsp of water and let the sugar melt until it turns brown.
Now add 3 tbsp of butter along with ¼ cup of fresh cream. Keep stirring the mixture until it thickens and turns into a lovely caramel syrup. Set it aside.
For Sponge:
Add 4 eggs, ½ cup sugar, a pinch of salt, and vanilla extract in a deep bowl, and beat well.
Continue beating until the mixture turns into a thick foam. Next, add ¼ cup oil and continue beating the mixture. Now, sift all-purpose flour into the mixture and fold with the help of a spatula.
Transfer the mixture to a greased square dish and bake at 180 degrees for 25-30 mins.
When the cake is ready, flip it onto a rack and let it cool.
For Milk Syrup:
In a container, add 1 ½ cups milk, ½ cup condensed milk, and ¼ cup Dream Topping cream and whisk the mixture until all the ingredients are combined well.
Assembling:
- Pour the milk syrup evenly over the cake sponge and let it soak into the sponge. Next take ½ cup of chilled prepared Bird’s Dream Topping cream - add Bird’s Dream Topping powder in cold milk and beat until stiff peaks are formed.
- Now evenly layer the whipping cream over the cake and spread evenly, put the remaining whipped cream in a piping bag. Let it cool for a while.
- Use the caramel syrup prepared earlier and spread it evenly over the layer of cream. Use the whipping cream in the piping bag to decorate the cake.
- Keep it in the refrigerator for 7-8 hours and serve chilled.
I can guarantee you that this cake will be the show-stopper at your next party.
Wrap Up
I know nothing can take the place of traditional desserts, but these delicacies also have a special place in my heart and on my party tables.
For one, usually these desserts are easy to make ahead and less time-consuming and in today’s fast-paced life, these desserts can be made almost instantly.
Although, since discovering Bird’s Dream Toppings cream, I feel my desserts have climbed a notch higher.
