Vanilla chai whipped cream is a quick way to put a bit of spice into a chantilly for topping cakes, hot chocolates, sponge puddings or pancakes. A spoonful of Drink Me Chai Vanilla Chai Latte sifted into chilled double cream with a little icing sugar and a scrape of vanilla, whipped to firm peaks, and that is it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Vanilla Chai Whipped Cream recipe. Canonical: https://teas.co.uk/recipes/chai-tea/vanilla-chai-whipped-cream/
The only thing to watch is the whipping itself. Sift the powder in rather than tipping it, so it does not clump, and stop the moment the cream holds a firm peak; a few seconds too long and it turns grainy and starts to split.
You'll need
- 25g Drink Me Chai Vanilla Chai Latte powder (1 standard serving)
- 300ml double cream, chilled in the fridge
- 2 tablespoons of icing sugar
- Quarter of a fresh vanilla pod, seeds scraped out with a small knife
- 1 large mixing bowl, chilled in the fridge for ten minutes
- 1 electric whisk
- 1 fine-mesh sieve
Method
- Chill the large mixing bowl in the fridge for ten minutes ahead of building the cream. Cold equipment is essential for whipped cream, a warm bowl will collapse the cream before the peaks form.
- Pour the 300ml of chilled double cream into the chilled mixing bowl straight from the fridge.
- Sift the 2 tablespoons of icing sugar over the cream through the fine-mesh sieve in a single light shower.
- Sift the 25g of Drink Me Chai Vanilla Chai Latte powder over the cream through the fine-mesh sieve in a second light shower. Sifting is essential here, dumping the powder straight in will give clumps in the finished cream.
- Scrape the seeds from a quarter fresh vanilla pod with a small knife and add the seeds straight to the bowl.
- Start the electric whisk on a low speed for ten seconds to bring the powder and the seeds into the cream without flicking out of the bowl.
- Increase to a medium speed and whip the cream for two and a half minutes, watching the bowl as the cream thickens through soft-peak (the cream falls in a slow ribbon), medium-peak (the peaks stand up but the tip flops) and stops at firm-peak (the peaks stand up straight and the tip stays standing).
- Stop the whisk the moment the cream reaches firm-peak. One extra ten-second whip from firm-peak takes the cream straight to grainy over-whipped, where the butter starts to separate, and the topping is ruined.
- Spoon the cream into a clean piping bag with a star nozzle for a piped finish, or use straight from the bowl with a long spoon for a scoop finish.
- Storage: the cream holds firm peaks in a sealed bowl in the fridge for two days. Stir gently with a metal spoon before each use to bring the surface foam back together.
Want the background, not just the brew?
Brewed with: Drink Me Chai Vanilla Chai Latte, 250g
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