Stable Whipped Cream

Stable Whipped Cream – Kirīmi Tāwhiuwhiu

I love using kirīmi (cream) instead of buttercream for certain keke (cakes) and purini (desserts). The trouble I have come in to is that kirīmi (cream) can often lose its stability and can even go watery if it sits for over a day. This recipe however solves this raru (problem). All we do is whip mascarpone in to the kirīmi (cream) and it provides a beautiful, thick cream that won’t budge and holds its shape perfectly. With only a few ingredients, let’s get to it! This works so well on my Lamington Cake!

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Stable Whipped Cream – Kirīmi Tāwhiuwhiu

A super stable whipped cream, perfect for decorating cakes and desserts.

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Servings 3 Cups of stable kirīmi (cream)

Ingredients

The Cream – Te Kirīmi

• 1 ⅔ C (400 ml) kirīmi (cream, chilled)
• ½ C (100 g) marscapone (chilled)
• ½ tbsp wanira (vanilla)
• ⅓ C (55 g) puehu huka (icing sugar)

Instructions

The Cream – Te Kirīmi

• Add the kirīmi (cream), marscapone, wanira (vanilla) and puehu huka (icing sugar) in a large bowl.
• Whip on medium speed until you get medium to stiff peaks. Be careful not to over whip it.
• The kirīmi (cream) is ready to use. It can be stored in the fridge for a day in a sealed container before using if you need to.

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