- Combine cream and sugar in medium saucepan. Set the pan over medium-high heat and stir constantly until steaming but not boiling.
- Take pan off heat and add aromatic ingredient to hot cream. Cover and let mixture steep for 30 minutes.
- Pour infused cream through fine-mesh strainer into a medium bowl and set bowl in refrigerator for several hours, or until very well chilled.
- When cream is thoroughly chilled, use handheld mixer at high speed to whip cream. Use immediately or keep in airtight container in refrigerator for up to 3 days.
Taken from Philadelphia's pie boutique Magpie, the recipe book comes with several variations of whipped cream infused with different aromatics, such as basil or lavender. It usually all comes with the same base and technique - it's simply your choice what to infuse it with and how much to put in it. I've sometimes found the original suggested amounts a little too delicate and subtle to stand up to some of the bolder pies, so I tend to like to double the amounts for robustness.
I had pinned this article from Epicurious from back in forever, and had honestly forgotten about it altogether. It wasn't until I offered to make a cake for my mother for the holiday potluck and trawled through my Pinterest board (and quietly panicking when I realized I almost never pay any attention to cakes) when I stumbled across this recipe again.
Since it was for the holidays, I added some green to help complement the red, and had a grand old time carving and essentially playing with the fruit. With a ready-made crust and store-bought whipped topping, this is a quick and easy recipe, though I usually opt to make my own graham cracker crust and whipped cream.
If you're going to use kiwis, find some that are firmer/not-quite-ripe. They will be easier to slice using a mandolin, and they'll be so thin that their not-so-perfect state of ripeness won't be as much of an issue. Also, turn the fruit 180 degrees after each slice; otherwise, the trailing end will start to get ragged after a while depending on the sharpness of your mandolin, particularly if the fruit is already softer than ideal.
I highly recommend reading through Bon Appetit's do's and don'ts of homemade whipped cream. It's a succinct guide of the common pitfalls of making your own whipped cream, tips on how to recover if you've misstepped, and what effects different ingredients have. Otherwise, I've simply copied the most common steps below for easy reference.
This style is used by Chinese bakeries to frost their cakes. It is much lighter and much less sweet than Western style frostings. As a result, it's often a favorite in my family, and it took quite a bit of research before I finally found this recipe - but it was totally worth it! My mother in particular was ecstatic with the results when I made her birthday cake using this.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.