Saeng cream (Korean whipped cream)
Ingredients
- 500 mlCream (very cold, minimum 30% fat content)
- 50 gWhite sugar (fine)
- 1 tspVanilla extract
- 250 gStrawberry (hulled and halved for serving)
- 500 mlHeavy whipping cream 35% fat (well chilled)
Method
A pure white whipped cream, both dense and airy. It should form stiff peaks on the whisk and melt instantly in the mouth without leaving a greasy film.
- 1
Place your mixing bowl and whisk attachments in the freezer for 10 minutes. The cream must be strictly between 2°C and 4°C to whip properly and trap air.
- 2
Pour the cream into the cold bowl. Start whisking at medium speed to create regular small bubbles. Do not go to full power immediately to maintain a stable structure.
- 3
As soon as the whisk leaves visible tracks in the cream, pour in the white sugar and vanilla extract. Increase the speed. The cream will thicken and become glossy.
- 4
Stop as soon as the cream holds its shape on the whisk, forming a curved peak. If you over-whisk, it will become grainy and turn into butter. It must remain smooth as silk.
Frequently asked questions
How do you get this dish right?
- If the cream starts to look grainy, add a tablespoon of cold liquid cream and fold gently with a spatula to smooth it out.
- For perfect hold over several hours, whip the cream over an ice bath.
How long does this dish keep?
Consume immediately or store in the refrigerator for up to 4 hours in a piping bag.
