Vanilla Ermine Cream

I like to use ermine cream as it uses less fattening butter yet deliver a smooth and milk-rich taste. Most important of all, it is more stable in our warmer climate.  

Yield: 245g of ermine cream 

 Ingredients

100g low-fat milk *, preferably thawed

50g raw sugar/fine sugar

10g corn starch/potato starch

100g unsalted butter, softened

pinch of salt

1/4 tsp vanilla extract

* you can use full-cream milk too

Directions

1. Add raw sugar and 

corn starch to low-fat milk.

2. Stir over medium-low heat regularly

till the mixture thickened into a milk roux with consistency similar to condensed milk.

3. Cover with a sheet of cling wrap touching the surface of the milk roux. To lower the temperature faster, you may sit it in a bowl of icy cold water.

4. When the milk roux has cooled down, you are ready to prepare the ermine cream.

5. Cream the softened butter till light, then add the salt and vanilla extract.

6. Add cool milk roux to the butter cream by spoons. Add a new spoon of milk roux after the previous one has been well combined with the butter cream.

Continue to whip the cream till it is light and fluffy.

7. Transfer to a piping bag and the ermine cream is ready to be used 😀

Thai Milk Tea Ermine Cream

Thai milk tea ermine cream is a cream which blended Thai milk tea roux with butter cream. It is more stable in room temperature than fresh cream and can take in almost any flavour. And most importantly, it contains less fat than pure butter cream :)

Ingredients

10g All purpose flour
80g Thai tea
20g condensed milk

80g salted butter
10g icing sugar

Directions

1. Prepare Thai tea by steeping 2 Thai teabags, about 5g each, in 180g of  hot water for about 15 minutes. Collect 80g of Thai tea for later use.

2. Combine all purpose flour, Thai tea and condensed milk in a heat resistant cup. Stir the mixture over low heat till the mixture thickens.

The mixture or Thai tea roux will thicken further after cooling down.

3. Cover with a food wrap to prevent the surface from drying up.

4. Keep the Thai tea roux in the fridge after it has cooled to room temperature.

5. Whip softened butter with icing sugar till light and fluffy.

Mix in about 1 tsp of cold milk, and continue to cream till smooth.

6. Gradually blend in the cold Thai tea roux.

7.  Transfer the Thai tea ermine cream to a piping bag fitted with a nozzle for use later.  Keep the ermine cream in the fridge if not in use immediately.

Whipped Cream with Instant Custard Powder

Whipped cream with instant custard powder helps to prevent the cream from melting too fast at our warm tropical climate. As the instant custard powder has been premixed with sugar and flavoring, hence lesser sugar and no vanilla essence need to be added :)

Appliances: electric hand blender or mixer 

Ingredients:

25g instant custard powder

1 tsp icing sugar

85g fresh milk

100g whipping cream

25 g 即凝蛋黄粉 instant custard powder

1 茶匙 糖霜

85g 冷鲜奶

100g 动物性鲜奶油

Methods:

1. Chill one metal mixing bowl, a ballon whisk, and a damp teacloth in the freezer for about half an hour.

将钢盆、搅拌机的球型搅拌器、和一片略沾湿的布，放进冷藏阁冷藏1/2个小时。这有助在打鲜奶油时，让奶油保持低温。

2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge.

将即凝蛋黄粉和糖霜cc加入鲜奶中混合，盖上保鲜纸，放入电冰箱保持低温。

3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. 

Pour the cold whipping cream into the chill metal bowl. 

将搅拌器与搅拌机衔接。把钢盆放在冰冻的湿布上，再把冷的动物性鲜奶油倒进钢盆中。

4. Start whipping the cream at turbo speed for about 1 to 2 minutes, until the cream thickens. 

以高速将奶油打发至变稠，大约1到2分钟。

5. Stir in the custard paste from (2) and whip till well combined. Keep the whipped cream in the fridge for 5 minutes to lower the temperature.

将（2）的蛋黄糊加入混均，再置入电冰箱5分钟降低温度。

6. Use a spatula to give the whipped cream a few stirs, before transferring it to a pipng bag.

用刮刀搅拌奶油霜数下，再装入挤花袋中。

7. Refrigerate the whipped cream for about an hour before use :)

将奶油霜放进冰箱一个小时才拿来操作。