Low fat cream is not the ideal choice to make whipped cream. To attain the creamy texture..you have to use full fat cream.
Amul low fat cream can never be used to ice cakes. To ice cakes the percentage of fat needs to be more than 25 to 30%. Amul whipping cream is good for mousse, puddings, ice cream. Whipping creams are commercially available in market in brand names like Tropolite, Rich, Value Star. If you get one of these please go ahead for icing cakes
The consistency of whipped cream depends on many factors. First that the cream,the bowl in ehich it is whipped as well as the beaters shouldbe chilled for at least 30 minutes before you start beating the cream. Secondly after chilling the cream should be beaten over ice.I normally use a mixture of ice and salt or rightly called the freezing mixture and beat the cream over that. Thirdly the cream should be of the right consistency. We cannot predict the amount of fat in the cream just by looking at the texture. Try adding 1 tbsp cornflour mixed with 2 tbsp milk to the cream. In winters it might require a few tbsps of milk to loosen it do that it can be piped. Try using non dairy cream like Tropolite which is one perfect substitute for whipping cream. It gives a very light and airy finish which will suit any kind of cake preferably sponges and puddings. This is my knowledge of how to thicken whipping cream. .all the best and happy cooking :blush: