More tips for Cream

Whether it be drizzled or whipped, thickened cream is the perfect accompaniment to any dessert.

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250mL

If you don’t have an electric mixer, whisk cream in a large, deep bowl. Always keep a close eye on the machine as there is a fine line between runny and overbeaten cream.
If you have whipped cream in the fridge and need it a little softer or have overbeaten cream slightly, just add a little extra liquid cream and fold through until desired consistency.
Make quick and easy filling or icings by adding flavourings such as melted chocolate, vanilla bean paste or lemon curd. For a decadent chocolate ganache, bring ½ cup cream to the boil. Pour over 300g chocolate of choice and stir until melted and smooth. Stand, stirring occasionally until ganache is of a spreadable consistency before icing over a cake.
Leftover whipped cream? Simply fold through some cooled melted chocolate an now you have chocolate mousse!