Crack the whip
Whipped cream transforms a slice of cake, a modest meringue or a bowl of berries into a bona fide dessert. Try these cream variations for a lush, next-level topping.
Coffee whipped cream: Stir 2 tsp espresso powder or 2½ tsp freeze-dried coffee granules and 1 Tbsp sugar into 1 cup cream. Whip as usual, tasting and adjusting the sweetness towards the end. Serve with iced chocolate or coffee-based drinks.
Gianduja cream: Swirl Nutella into softly whipped cream, folding it through to your desired intensity. Good with meringues, berries, chocolate or vanilla flavours.
Orange blossom whipped cream: Add 1½ tsp sugar, 1 tsp finely grated orange zest, and 1-2 drops orange flower water to 1 cup cream. Whip, tasting and adjusting the flavour and sweetness as desired. Great with meringues, berries, sponge cake and fruit salad.
Lemon curd is amazing swirled through softly whipped cream – use about ¼ cup curd to 300ml cream. Serve with meringues, pancakes, waffles, sponge cake or berries.