Vanilla Chai Whipped Cream

teas.co.uk · 10 min · Tops 1 cake, 6 drinks or 12 fairy cakes

You'll need

Method

  1. 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.
  2. Pour the 300ml of chilled double cream into the chilled mixing bowl straight from the fridge.
  3. Sift the 2 tablespoons of icing sugar over the cream through the fine mesh sieve in a single light shower.
  4. 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.
  5. Scrape the seeds from a quarter fresh vanilla pod with a small knife and add the seeds straight to the bowl.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
  10. 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.

Recipe: https://teas.co.uk/recipes/chai tea/vanilla chai whipped cream/