Kinako Roasted Soybean Powder Whipped Cream - heavy cream

Method

• Whip sugar with heavy cream.
• It will stiffen when adding the kinako, so whip only until the cream forms a stiff ribbon.
• Add kinako and mix well until even.
• Adjust both the amount of sugar and kinako to taste.
• If you use 1/2 the amount of kinako listed, the whipped texture will be light and fluffy.
• By increasing the amount, the cream will become thick and heavy.
• If you use the full amount of kinako as listed, the cream will be thick, like butter cream.
• I recommend using 1/2 the amount for cakes, and the full amount for pastries.
• For the main photo, I used the kinako whipped cream as topping on matcha green tea muffins.
• "Oil Free Matcha Muffins"
• This whipped cream also goes very well with "Matcha Kanten Jello"
• Or use it as a filling here with "chokomi"'s recipe for "Fluffy Western-Style Dorayaki".
• Or, try it with "Chikapon"'s recipe for "Chocolate Banana Style Pancake for Kids".
• Or, try a dollop with "Whipped Yoghurt With Fruit".