{
    "id": 1012619,
    "title": "Vanilla Chai Whipped Cream",
    "slug": "vanilla-chai-whipped-cream",
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    "url": "https://teas.co.uk/recipes/chai-tea/vanilla-chai-whipped-cream/",
    "modified": "2026-05-26T03:44:01+01:00",
    "excerpt": "A piped whipped cream topping with Drink Me Chai Vanilla Chai Latte powder, double cream, icing sugar and fresh vanilla pod, makes 350ml.",
    "content_text": "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.\n\nSource: 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.",
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            "prep": "10 min",
            "serves": "Tops 1 cake, 6 drinks or 12 fairy cakes",
            "difficulty": "Easy",
            "ingredients": [
                "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."
            ],
            "outcome": "A bowl of pale-amber whipped cream holding firm peaks, flecked with vanilla seeds, with a clear vanilla note and a soft chai-spice warmth behind it. Ready to pipe or spoon, and keeps a couple of days.",
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