Matcha Whipped Cream for Topping a Dessert
A soft, cold topping for a dessert already made. Stop mixing as soon as the peaks bend without running.
By Roseline Zhou, Founder
Contents
Matcha whipped cream holds its shape only when the cream and tools are thoroughly chilled. For four servings of topping, whip about 7 fl oz (200 ml) heavy cream with about 2 1/2 tsp (5 g) matcha and powdered sugar. Allow 40 minutes, including 30 minutes in the refrigerator for the bowl and beaters. If you're not topping a cake, matcha desserts include creams you can eat on their own with a spoon.
Heavy cream gains volume without another stabilizing ingredient. We stop the mixer as soon as the peaks stay soft; beating further takes away that texture. This goes on a dessert that's already made, rather than standing in for one.
Ingredients for matcha whipped cream
- about 7 fl oz (200 ml) very cold heavy cream, at least 30% fat
- 0.7 oz (20 g) powdered sugar
- about 2 1/2 tsp (5 g) matcha
How to whip the matcha cream
- Chill the large bowl and beaters in the refrigerator for 30 minutes.
- Sift 0.7 oz (20 g) powdered sugar and about 2 1/2 tsp (5 g) matcha into the second bowl.
- Pour about 7 fl oz (200 ml) very cold heavy cream into the chilled bowl.
- Whip the cream with an electric mixer on medium speed for 2 minutes.
- Gradually fold in the sifted powders with a spatula.
- Whip for another 2 to 3 minutes, until the cream forms soft peaks.
- Spoon the whipped cream into four servings of topping.
Lift a beater to check the texture: the peak should bend slightly without running. If the cream warms up, it won't hold such a clear shape. This is neither a chilled set mousse nor a dessert you turn out of a mold.
Which matcha should go into the cream?
For this sweet cream topping, we choose Essence matcha. Sifting about 2 1/2 tsp (5 g) matcha keeps dry specks out once the cream is whipped.
Our tip. Check the peak on the beater before whipping any longer. Just a few seconds too many change the cream's softness.
Allergens. Milk.
