Green Tea Whipped Cream Recipes

GREEN TEA WHIPPED CREAM

Steps:

• With a mixer, whip cream until soft peaks form.
• Add powdered sugar, Matcha green tea powder and vanilla; beat until cream holds peaks.
• Spread over the top of your favorite desserts and sweet beverages.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
• Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
• To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

GREEN TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

EARL GREY WHIPPED CREAM RECIPE BY TASTY

Steps:

• Heat the double cream to a simmer. Turn off heat and add your choice of tea. Steep until desired taste is achieved (about 30 minutes for us) and remove tea. Let cool completely.
• Add sugar and whip cream until stiff peaks appear.
• Place whipped cream into a piping bag and set aside.
• To make the tea cup and saucer, shape the foil into a cup.
• Cut a long rectangle of puff pastry and wrap around the bottom side of the foil cup. Cut, fold, and press pastry until it covers the entire bottom of the foil, forming a full cup.
• Cut a second small strip of puff pastry to create the cup's handle. Make two slits in the side of the pastry cup and shove the ends of the pastry handle into the slits.
• To make the saucer, simply cut out a circle of pastry.
• Bake the cup and saucer at 400°F (200°C) until golden brown.
• Cut saucer in half and place cup on top. Pipe whipped cream into tea cup.
• Nutrition Calories: 2216 Fat: 236 grams Carbs: 76 grams Fiber: 1 grams Sugars: 44 grams Protein: 21 grams
• Enjoy!