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
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.