Prep time: 5 minutes
Serves: 1½ Cups
This Pandan Whipped Cream takes under 5 minutes to make, it’s a perfect topping or filling for pandan waffles, cakes, cupcakes, and cream puffs. Pandan is derived from a tropical plant that grows in Southeast Asia, the flavor profile can be compared to a mild vanillaesque essence + coconut.
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Make sure the heavy whipping cream is very cold. If it’s hot in your house, it’s also a good idea to place the mixing bowl and whisk into the freezer for 10 minutes. Pour 1 Cup Heavy Whipped Cream, ¼ Cup of Granulated Sugar and ¼ Teaspoon Pandan Paste into your mixing bowl. Use the whisk attachment and whisk on high until until stiff peaks form. Avoid over-whisking or it will turn grainy.
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for wonderful eclectic recipes ranging from Asian cuisine, Trader Joe’s & Instant Pot recipes to baking inspiration. I hope you find something that you enjoy making on here. Follow my Facebook & Instagram below to get updates when I post a new recipe.
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