Malted Whipped Cream

Ingredients

1 cup (240 ml) heavy or whipping cream, cold

2 teaspoons powdered sugar, plus more to taste

2 tablespoons malted milk powder

½ teaspoon pure vanilla extract

Generous pinch of kosher salt

Directions

In a bowl with an electric mixer (or by hand with a whisk), whip the cream until it is quite thick and almost holds a shape. Sprinkle on the sugar, malted milk powder, vanilla, and salt.

Continue whipping, making sure the new ingredients are well incorporated, until the cream holds soft peaks. Do not overwhip to the point where the cream is stiff, because it's likely to separate at that point.

Serve with the dessert of your choice right away. Leftovers will keep in the fridge for a day, though some liquid might weep out; just discard that.

Notes

I love this topping so much, especially on cakes that will absorb a bit of it, such as the Whole Wheat Angel Food Cake (page 286) or the Farro, Brown Butter, and Honey Cake (page 201). Or try it as a flourish on your Overnight Oat Parfaits (page 129) or a warm Tender Spelt Buttermilk Biscuit (page 218), or-you know I'm going to say it-just grab a spoon and eat a bowl of it like it's ice cream.

Note: Malted milk powder is usually sold near the dry milk, or possibly in the coffee and tea section of your grocery store. Ovaltine is chocolate-flavored malted milk powder and would be fine in this recipe, especially served with angel food cake.

MAKES ABOUT 2 CUPS (480 ML) WHIPPED CREAM