Saeng cream (Korean whipped cream)

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 807
• Protein: 8 g
• Carbs: 24 g
• Fat: 76 g

Ingredients

• 500 ml Cream ( very cold, minimum 30% fat content )
• 50 g White sugar ( fine )
• 1 tsp Vanilla extract optional
• 250 g Strawberry optional ( hulled and halved for serving )
• 500 ml Heavy whipping cream 35% fat ( well chilled )

Instructions

1. Chilling the equipment

   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. Starting the whip

   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. Stabilizing the cream

   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. Finishing to stiff peaks

   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.

Chef's tips

• 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.

Storage

Consume immediately or store in the refrigerator for up to 4 hours in a piping bag.