Ingredients for Make-ahead whipped cream

• 100 g caster sugar

• 0.5 g kosher salt (half as much if iodised)

• 340 ml double cream

• 10 ml vanilla extract or 1 vanilla bean, split lengthwise with a paring knife

How to make Make-ahead whipped cream

Whipped Cream Variations Method

1. Combine sugar, salt, cream, and vanilla extract (if using) in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, slice it in half and scrape out the seeds with the flat of a knife, adding the seeds to the cream while reserving the pod for another use.

2. Mix on medium-low speed for about 1 minute to dissolve the sugar. Then, increase the speed to medium-high and whip the cream until it is thick enough to hold firm peaks, which should take around 3 minutes.

3. Use the whipped cream immediately, or cover it with cling film and refrigerate until needed, for up to 8 hours.

4. Store any leftovers in an airtight container in the fridge for up to 1 week. Before serving, briefly rewhip the cream to restore its light and silky texture.

Flavour Variations

Basil

1. Grind sugar with 60 g (2 cups loosely packed) fresh basil leaves in a food processor until the leaves are fully incorporated and the sugar appears moist, resembling pesto. Proceed to whip the cream as directed.

Cherry Pit

1. Combine heavy cream with 105 g (1/3 cup) cherry pits, cover, and steep in the fridge overnight. Strain the mixture and whip as directed.

Cocoa

1. Mix the sugar with 30 g (1/3 cup) Dutch-process cocoa powder, such as Cacao Barry Extra Brute, before whipping the cream.

Freeze-Dried Fruit

1. Grind sugar with 10 g (1/3 cup) freeze-dried fruit, such as bananas, blueberries, cherries, or cranberries, in a food processor until it becomes powdery and fine. For a thicker consistency, pulse in the food processor for about 90 seconds, then whip the cream as directed.

Orange

1. Combine sugar with 1 tablespoon orange zest and 1/4 teaspoon orange flower water before whipping the cream.

Strawberry

1. For a strawberry twist, add 60 ml (1/4 cup) chilled strawberry syrup to the cream and proceed to whip as directed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.