Cream stabilizer: recipe

Ingredients 

TEXTURA™ Tempo B : 5.5 g (0.5 %)
Icing sugar : 81.5 g (7.5 %)
Cream (35% fat) : 1,000 g (92 %)

Whipped cream stabilizer

Preparation

1. Blend TEXTURA™ Tempo with icing sugar.

2. Pour cream into a mixing bowl.

3. Add the powder blend gently to the cream while applying shear.

4. Mix at medium speed (position 3 on Kenwood) for 1 min 30 sec.

5. Increase speed to high speed (position max. on Kenwood). Mix until cream firmness is achieved.

6. Decorate your cake/dessert and put in the fridge (approx. 1 hour). Keep cool until serving.

Download the recipe