Dolloping Creams

With all the different styles of dolloping cream, you should know you don’t actually need a recipe. All you want is to remember the ratio. Rule of thumb is icing sugar will always be 10% of the cream amount no matter what. For example, you would mix 30 g (1 oz) icing sugar with 300 ml (10½ fl oz) of cream, then it’s generally 1–1½ teaspoons vanilla extract or to taste. With the cultured creams, you could probably add a smidgen more icing sugar to balance the sharpness but, as is, they will be especially perfect for those who prefer things not overly sweet.

MAKES ABOUT 300 ML (10½ FL OZ)

CRÈME CHANTILLY

300 ml (10½ fl oz) thickened (whipping) cream

30 g (1 oz/¼ cup) pure icing (confectioners’) sugar OR icing (confectioners’) sugar mixture, sifted

1 teaspoon vanilla extract OR vanilla bean paste OR vanilla essence

CRÈME CHANTILLY

This is your most basic, most neutral-tasting cream for dolloping on desserts and decorating cakes. Make sure you don’t overwhisk this, or you will split the cream and be on your way to making butter. The only way to remedy this, unfortunately, is to start again from scratch.

Combine the cream, icing sugar and vanilla in a medium mixing bowl, and whisk by hand or with an electric mixer until medium or stiff peaks form. Medium peaks make a nicer texture to dollop and provide moisture to slices of cake. Stiff peaks are more fitting for icing cakes and piping with, as the shape stays put.

LEMON OR ORANGE CREAM

I like to use either of these to bolster the citrus flavour in cakes and desserts. Use the same recipe as for crème Chantilly, but swap out the vanilla for 1 teaspoon finely grated lemon or orange zest.

VANILLA SOUR CREAM OR VANILLA CRÈME FRAÎCHE

Sour cream and crème fraîche are the next options. Both of these are cultured creams, so have a desirable sharpness that is great for cutting through sweet things, but they differ in fat content.

Sour cream has a lower fat content, which means it does not whip. It’s structurally more similar to yoghurt, so you get a more runny finish that will separate if left for a while. Sour cream is also easier to find.

Crème fraîche, on the other hand, can be whipped because of its higher fat content, but it will only be to soft to medium peaks.

To make Vanilla Sour Cream, use the crème Chantilly recipe, but swap out the cream for sour cream, and stir with a spoon to combine.

To make Vanilla Crème Fraîche, use the crème Chantilly recipe, but swap out the cream for crème fraîche, and hand-whisk to soft or medium peaks. This will split if you overwhisk it, and the only remedy is to start again with fresh ingredients.