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–+ servings
Stable whipped cream is being piped in to peaks on top of a caramel dessert.
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Stable Whipped Cream - Kirīmi Tāwhiuwhiu

This Stable Whipped Cream is perfect for decorating cakes, muffins and desserts. Made with mascarpone for the ultimate hold.
Course Dessert
Cuisine Cream
Keyword best stable whipped cream, best stable whipped cream nz, stable cream recipe, stable cream recipe nz, stable whipped cream nz, stable whipped cream recipe, stable whipped cream recipe nz, te reo Māori, whipped cream recipe, whipped cream recipe nz
Prep Time 10 minutes
Total Time 10 minutes
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)
  • 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.