Stable Whipped Cream

Stable whipped cream will become your new favourite tohutao (recipe) to decorate cakes, muffins and desserts. Buttercreams have become a super popular way to decorate over the years but it can be too heavy for certain recipes. This kirīmi (cream) is the perfect substitute as it still has the hold of buttercream but it is lighter in flavour and texture. The best thing of all, it will not weep like whipped cream can do. Trust me when I say, this recipe will have you coming back for more.

I originally created this stable kirīmi (cream) when I was developing my keke pārū (tropical cake) recipe. 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). It produced a great hold and didn’t become watery. The keke pārū (tropical cake) is found in the Whānaukai Cookbook and is pictured in the last photo. The combination of the stable kirīmi tāwhiuwhiu (whipped cream) and the hua rākau (fruit) is a delight to eat.

Making Stable Whipped Cream:

Simply whip mascarpone in to kirīmi (cream) and flavour it with wanira (vanilla). The result is a beautiful, thick cream that won’t budge and holds its shape perfectly. With only a few ingredients, let’s get to it!

What recipes do you use this with?

This works so well on my Lamington Cake as well. Layer the keke (cake) with tiakarete ma (white chocolate), Chia Raspberry and Lemon Jam and fresh rahipere (raspberries). The kirīmi (cream) covers the keke kōpungapunga Wikitoria (Victorian sponge cake) so beautifully and maintains the light texture.

It is also perfect for piping on to my Homemade Brandy Snaps recipe. It pipes and holds its shape which is what you want if you are making the recipe ahead of time.

Complete the dreamy Chocolate Mousse and Caramel Desserts with this kirīmi (cream). Also find this recipe on my delightful Mini Berry Trifles. Now that is a versatile recipe!

Videography and photography by Sarah Henderson.