In case you are asking: why should a recipe for Whipped Cream even have a place in a recipe blog? The answer is: because being made with Dark Muscovado sugar, it is really special. It makes for taste sensation, it will make you want to cry from happiness. And it opens the door to many new possibilities. This is the Whipped Cream of your dreams and the best way to serve it, by far, is with Macerated Strawberries ( recipe included ).
Should it not be strawberry season, you can use almost any fruit you have handy, given that is has the slightest hint of acidity. An acid bite of fruit perfectly pairs with the velvety creaminess of the Dark Muscovado whipped cream.
And should you like to top it with something crunchy, crispy meringue is the way to go.
Dark Muscovado Whipped Cream
Using Dark Muscovado sugar is the only option. No other dark brown sugar, refined or unrefined will produce extraordinary results.
The tricky part of this recipe is to soften the Dark Muscovado sugar. Due to its raw and unprocessed nature, it needs some extra care; and it is totally worth it.
how to soften a hardened Dark Muscovado sugar
- 80 gr Dark Muscovado sugar, softened
If your Dark Muscovado sugar is hard instead of soft, you will have to soften it first. Start by measuring the quantity you need to use and put it in a container with two slices of apple (no need to peel). Close tightly with a lid and let it soften; the sugar will absorb the apple’s moisture and become soft again. This may take a few hours.
A faster way to soften it is by using a microwave oven: place in a microwave-safe bowl, cover with damp kitchen paper and a plate and heat for 40 seconds and then in 10-second bursts, if needed, until softened, fluffing it with a fork at the intervals.
Step 1 – Prepare the Dark Muscovado Sugar
Start by preparing the Dark Muscovado sugar: put it in a medium bowl and start massaging it with your fingertips. Your aim is to find as many lumps as possible and rub them with your fingers to dissolve them. Do your best and enjoy the procedure.
Step 2 – Prepare the Dark Muscovado Cream
Pour around 50 ml of the heavy cream over the Dark Muscovado sugar. Mix using a silicone spatula, pressing down the Dark Muscovado sugar to fully dissolve. You may want to leave it in the fridge for 20 minutes to fully soften the sugar.
You can also do this step up to 2 days before you want to whip the Dark Muscovado Cream and serve it.
Should there be any leftovers, you may keep the rest in an airtight container up to 3 days. You may have to lightly whip before serving to restore its structure.
Step 3 – Whip the Dark Muscovado Cream
Using the silicone spatula, fully homogenise the heavy cream and Dark Muscovado sugar. Some small lumps are ok, they may not be the best to look at, but they make for little treasures of deliciousness. Pour the remaining 350 ml heavy cream over the bowl and, using a handheld mixer, whip the cream till soft peaks form. You can use a stand mixer instead. If using flavour enhancers, add them now and whip for a few seconds more ( or fold them in with the silicone spatula ).
Use right away or store in the fridge for up to 2 days. You may have to lightly whip it first after storage.
+ bonus: Macerated Strawberries
- 500 gr fresh strawberries, washed and hulled
- 2 Tbs. sugar ( 1 ½ Tbs. fructose works well here, too )
- 2 Tbs. brandy / rum or other spirit of choice ( you may omit it, should there be children around, although mine are never affected by such small amounts of alcohol. Not that it would be easy to understand the difference in their behavior. )
Cut the strawberries in thick slices. In a large bowl mix with the sugar and spirit of choice, if using. Leave at room temperature to macerate and soften for 1-2 hours.