Super stable whipped cream

• 調理時間: 30 minutes

材料

Whipping cream (dairy or non-dairy): 300 g, chilled

White chocolate: 30 g

Milk: 10 ml (warm)

Milk powder: 5 g

手順

Make the stabilising paste

Melt the 30 g white chocolate until completely smooth.

Add 10 ml warm milk and mix well.

Add 5 g milk powder.

Stir until it forms a smooth, thick paste.

Keep aside to cool to lukewarm (not hot).

Whip the cream

In a bowl, take 300 g chilled whipping cream.

Whip until it’s halfway done — thick, but not yet forming peaks.

Add the stabiliser paste

Add the chocolate–milk–milk-powder paste into the cream.

Continue whipping until stiff, glossy, smooth peaks form.

Stop immediately when it reaches stable, pipeable consistency.

メモ

Perfect for frosting, decorating, toppings, videos, and heat-resistant applications: extremely stable; smooth & glossy; not heavy; doesn’t melt easily