Stable whipped cream will become your new favourite tohutao (recipe) to decorate cakes, muffins and desserts. This kirīmi (cream) is the perfect substitute for buttercream as it is lighter in flavour and texture. The best thing of all, it doesn't weep like whipped cream can do.
I originally created this stable kirīmi (cream) when I was developing my keke pārū (tropical cake) recipe. You can find it in the Whānaukai Cookbook. I wanted an alternative to buttercream because I wanted a lighter finish. After having a good play with these ingredients, I mastered a sturdy kirīmi (cream) that I now use for so much of my baking.
What recipes do you use this with?
This works so well on my Lamington Cake. It is also perfect for piping in to my Homemade Brandy Snaps. My Chocolate Mousse and Caramel Desserts and Mini Berry Trifles are given the wow factor by this kirīmi (cream) as well. Now that is a versatile recipe!
Videography and photography by Sarah Henderson.
Stable Whipped Cream Ingredient Tips:
- Cream: Pouring cream is required here, make sure it has been chilled in the fridge for at least a couple of hours
- Mascarpone: This is the magic ingredient that gives the kirīmi (cream) the hold it needs to justify the name "stable cream". Do not skip this ingredient and make sure it is chilled well too.
- Vanilla: I love to use a wanira (vanilla) with seeds in this recipe as the cream looks beautiful when it has speckles of vanilla bean in it. However, if you don't have any just use what you have.
- Icing sugar: This helps whip up the cream and subtly sweeten it. No other huka (sugar) will do.
Expert Tips:
Make sure all of the ingredients all chilled before whipping the kirīmi (cream), this reduces the likelihood of the cream splitting.
Whip on medium speed instead of high so that you can control that cream and prevent it from over whipping and then splitting.
Step by Step Instructions for the Stable Whipped Cream:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Add the Ingredients in to a Bowl:
Add the kirīmi (cream), marscapone, wanira (vanilla) and puehu huka (icing sugar) in a large bowl.
2. Whip:
Whip on medium speed until you get medium.
Give the cream a fold with a spatula.
Turn the speed down to low and continue whipping just before you get stiff peaks.
3. Use the Stable Whipped Cream:
The kirīmi (cream) is ready to use as you wish. Let me know how you use it.
Storage:
It can be stored in the fridge for a couple of days in a sealed container before using if you need to.
Want to find some more
Techniques?
Check these out and let me guide you through some fun ways to amp up your baking.
DID YOU ENJOY THIS RECIPE?
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Stable Whipped Cream - Kirīmi Tāwhiuwhiu
Ingredients
The Cream - Te Kirīmi
- 1 ⅔ C (400 ml) kirīmi (cream, chilled)
- ½ C (100 g) marscapone (chilled)
- 2 teaspoon (10 ml) wanira (vanilla)
- ⅓ C (55 g) puehu huka (icing sugar)
Instructions
Add the Ingredients in to a Bowl:
- Add the kirīmi (cream), marscapone, wanira (vanilla) and puehu huka (icing sugar) in a large bowl.
Whip:
- Whip on medium speed until you get medium peaks. Fold the kirīmi (cream) with a spatula.
- Turn the speed down to low and continue whipping just before you have stiff peaks.
Use the Stable Whipped Cream:
- The kirīmi (cream) is ready to use.
Storage:
- It can be stored in the fridge for a couple of days in a sealed container before using if you need to.
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