Name: Vanilla Chai Whipped Cream
Total time: 10 min
Yield: Tops 1 cake, 6 drinks or 12 fairy cakes
Cuisine: British
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

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.

⏱ 10 min 🍽 Tops 1 cake, 6 drinks or 12 fairy cakes 📊 Easy 📚 Chai Recipes

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.

What you'll end up with: 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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🛒 Made with this tea

Drink Me Chai Vanilla Chai Latte, 250g£7.00