Whipped Cream

For perfect whipped cream every time, it must be very cold. If you’ve just brought it home from an extended trip to the store, refrigerate the cream for a while beforehand. Cream that isn’t cold enough may not whip at all, or it may curdle. Use a bowl just wide enough for the beater. Chill the bowl and the beaters before adding the cream. Whip only 250ml at a time. To help whipped cream stay fluffy in the refrigerator or on a cake, add one sifted tablespoon of Devondale Skim Milk Powder for each cup of cream. If you add sugar for sweetness, do so after whipping the cream - never before. Cooking tip by Anna Gare - Guest Chef.

Ingredients

Step 1

Chill beaters, bowl and cream.

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Step 2

Whip 250ml Devondale Long Life Thickened Cream until almost at the consistency you desire.

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Step 3

For stiff whipped cream add 1 tablespoon Devondale skim milk powder.

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Step 4

For sweetness add 1 tablespoon icing sugar.

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Step 5

Whip until just combined.

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Devondale