Description
This matcha whipped cream is light, creamy, and infused with the earthy, slightly bitter flavour of green tea. Made with just a few simple ingredients, it adds an elegant touch to cakes, cupcakes, pancakes, or any dessert that could use a refreshing twist.
Ingredients
Units
Scale
- 8 g green tea powder
- 230 ml double cream
- 30 g icing sugar
- 1/2 tsp vanilla extract
- a pinch of salt
Instructions
- Place a mixing bowl in the fridge for 15 – 30 mins before whipping the cream.
- Add the double cream and vanilla extract in the chilled mixing bowl. Then sift in matcha powder and icing sugar.
- Add a pinch of salt before whisking the cream mixture. Whisk at medium speed using a handheld mixer until soft peaks form.
- Cover the bowl with a lid and place it back in the fridge until needed.
Equipment
Buy Now → Notes
- Matcha whipped cream can be stored in the fridge for up to 2 days, but it’s best used right after making for the freshest flavour and texture.