Sunday, May 15, 2016

Stabilized Whipped Cream (Kem Tuoi) Recipe

3 cups Heavy Cream
2/3 cup Superfine Sugar
30g Whipping Cream Stabilizer
1 Tbsp. Vanilla Sugar/Extract

You will also need:
Stainless Steel Bowl
Wire Whisk

Place Stainless Steel Bowl and Wire Whisk in freezer for 30 minutes before using. Remove the bowl and whisk from freezer.
Add in 3 cups Heavy Cream, 2/3 cup Superfine Sugar, 1 Tbsp. Vanilla Sugar or Extract and 30g Whipping Cream Stabilizer.
Beat on low speed and slowly increase speed.  Beat until it reaches stiff peaks.

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