Stabilised lactose free whipping cream
*This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 300 ml lactose free thickened/heavy/whipping cream with 30-35% fat content, thoroughly chilled see notes for recipe
- 10-30 g+ 1 tablespoon soft or pure icing sugar (confectioner’s sugar or powdered sugar) to your tastes, sieved
- 0.3g (1/8th tablespoon) xanthan gum (see notes)
Instructions
- If you’re working in a hot climate, place a medium glass or metal bowl in the fridge about half an hour before you intend to whip your cream.
- Sieve your sugar into a small bowl and whisk in the xanthan gum. It is very important to be light handed with xanthan gum as it can easily become too much and make for a slimy end result. It also helps to whisk the xanthan gum in with the sugar as xanthan gum has a tendency to clump when added directly to liquid.
- When you are ready to whip your cream, pour it into the cold bowl. Use hand beaters to whip the cream on a medium speed. To start, the cream will have large bubbles on the surface before the bubbles begin to dissipate. After that, you should feel the cream thickening under the beaters. Finally, you should see tracks from the beaters in the cream and then soft peaks should start to form. If you intend to add vanilla or liquid flavouring, add it here.
- When you are 90-95% happy with how whipped the cream is, add the sieved sugar mix. Xanthan gum will thicken the cream very quickly, so you want to be happy with the texture before you add it. Make sure all the sugar is mixed in and then stop beating.
- If in doubt, stop beating – cream can easily be over-whipped and start to form butter.
- Use your whipped cream promptly and store any leftovers in the fridge. You can also freeze and defrost whipped cream leftovers.
Notes
- You can find my recipe for lactose free whipping cream here.
- Add sugar according to what you are serving your whipped cream with. If you are serving your cream with a tart fruit or berry, consider using the upper amount of sugar. If you are serving it with a sweet dessert, use less.
- When you add the xanthan gum matters, in my opinion. The cream will thicken dramatically and quickly once you add it, so make sure you have already whipped the cream to a level you're pretty much happy with (about 90-95% done).
- It is important to use a scant amount of xanthan gum. Too much and it will easily be too slimy. If you don't have a scale or a 1/8th teaspoon, fill your 1/4 teaspoon around 1/3 of the way with xanthan gum. You really only need a tiny amount. I always recommend a scale for best results.