Name: Durian Whipped Cream recipe
Ingredients: Heavy Cream (1 cup, chilled): This is the foundation of our whipped cream. It’s essential to use heavy cream, also sometimes labeled as “heavy whipping cream,” with a fat content of at least 36%. Lower fat creams will not whip properly and will result in a runny texture. Chilling the heavy cream is non-negotiable! Cold cream whips up much faster and holds its shape better. Place your carton of heavy cream in the refrigerator for at least a few hours, or even overnight, before you begin.; Durian Flesh (1/2 cup – 1 cup, fresh or frozen): Here’s where the magic happens! The star of the show is, of course, durian. You have a few options for sourcing your durian: Fresh Durian: If you live in a region where fresh durian is readily available, this is the gold standard. Choose a ripe durian that has a strong aroma and yields slightly to pressure. You’ll need to carefully extract the flesh from the pods, discarding the seeds and any fibrous parts. The amount of durian can be adjusted to your preference. Start with 1/2 cup for a milder durian flavor and increase to 1 cup for a more pronounced taste.; Frozen Durian: Frozen durian is a widely available and convenient option, especially if fresh durian is hard to find. You can purchase frozen durian flesh or whole frozen durian fruits. Thaw the frozen durian in the refrigerator overnight or at room temperature for a few hours until it is softened enough to blend. Drain off any excess liquid after thawing, as this can make your whipped cream watery.; Durian Puree (Canned or Prepared): In some Asian markets, you might find canned or pre-made durian puree. While convenient, the flavor and quality can vary. If using puree, taste it first and adjust the amount accordingly. It might be sweeter or less flavorful than fresh or frozen durian.; Powdered Sugar (2-4 tablespoons, or to taste): Powdered sugar (also known as confectioners’ sugar or icing sugar) is preferred over granulated sugar for whipped cream. It dissolves easily and contains cornstarch, which helps to stabilize the whipped cream. The amount of sugar is adjustable based on your sweetness preference and the ripeness of your durian. Durian itself has a natural sweetness, so you might need less added sugar than in traditional whipped cream. Start with 2 tablespoons and add more to taste. For a less sweet version, you can even omit the sugar entirely, especially if using very ripe durian.; Vanilla Extract (1/2 teaspoon, optional): A touch of vanilla extract can enhance the overall flavor profile and add a hint of warmth. It’s optional but recommended, especially if you want to round out the durian flavor and make it slightly more familiar. Use pure vanilla extract for the best flavor, avoiding imitation vanilla.

Ingredients

Heavy Cream (1 cup, chilled): This is the foundation of our whipped cream. It’s essential to use heavy cream, also sometimes labeled as “heavy whipping cream,” with a fat content of at least 36%. Lower fat creams will not whip properly and will result in a runny texture. Chilling the heavy cream is non-negotiable! Cold cream whips up much faster and holds its shape better. Place your carton of heavy cream in the refrigerator for at least a few hours, or even overnight, before you begin.

Durian Flesh (1/2 cup – 1 cup, fresh or frozen): Here’s where the magic happens! The star of the show is, of course, durian. You have a few options for sourcing your durian:
- Fresh Durian: If you live in a region where fresh durian is readily available, this is the gold standard. Choose a ripe durian that has a strong aroma and yields slightly to pressure. You’ll need to carefully extract the flesh from the pods, discarding the seeds and any fibrous parts. The amount of durian can be adjusted to your preference. Start with 1/2 cup for a milder durian flavor and increase to 1 cup for a more pronounced taste.
- Frozen Durian: Frozen durian is a widely available and convenient option, especially if fresh durian is hard to find. You can purchase frozen durian flesh or whole frozen durian fruits. Thaw the frozen durian in the refrigerator overnight or at room temperature for a few hours until it is softened enough to blend. Drain off any excess liquid after thawing, as this can make your whipped cream watery.
- Durian Puree (Canned or Prepared): In some Asian markets, you might find canned or pre-made durian puree. While convenient, the flavor and quality can vary. If using puree, taste it first and adjust the amount accordingly. It might be sweeter or less flavorful than fresh or frozen durian.

Powdered Sugar (2-4 tablespoons, or to taste): Powdered sugar (also known as confectioners’ sugar or icing sugar) is preferred over granulated sugar for whipped cream. It dissolves easily and contains cornstarch, which helps to stabilize the whipped cream. The amount of sugar is adjustable based on your sweetness preference and the ripeness of your durian. Durian itself has a natural sweetness, so you might need less added sugar than in traditional whipped cream. Start with 2 tablespoons and add more to taste. For a less sweet version, you can even omit the sugar entirely, especially if using very ripe durian.

Vanilla Extract (1/2 teaspoon, optional): A touch of vanilla extract can enhance the overall flavor profile and add a hint of warmth. It’s optional but recommended, especially if you want to round out the durian flavor and make it slightly more familiar. Use pure vanilla extract for the best flavor, avoiding imitation vanilla.

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Instructions

Step 1: Prepare the Durian

Thaw Frozen Durian (if using): If using frozen durian, ensure it is fully thawed. Place it in the refrigerator overnight or at room temperature for a few hours until softened. Drain any excess liquid that accumulates after thawing.

Prepare Fresh Durian (if using): If using fresh durian, carefully extract the flesh from the pods. Discard the seeds and any fibrous parts. Use only the creamy, yellow flesh.

Puree the Durian (if necessary): Depending on the texture of your durian (fresh durian can sometimes be a bit fibrous), you may want to lightly puree it before adding it to the cream. Use a fork to mash it finely, or pulse it briefly in a food processor or blender until smooth. Be careful not to over-process, as you don’t want to make it completely liquid. You want a thick, smooth paste-like consistency. If using pre-made durian puree, you can skip this step.

Step 2: Chill Your Equipment (Crucial!)

Chill Bowl and Whisk/Beaters: Place your mixing bowl (preferably metal or glass) and your whisk attachment (for a stand mixer or hand mixer) or beaters (for a hand mixer) in the freezer for at least 15-20 minutes. This step is crucial for achieving fluffy whipped cream.

Step 3: Whip the Heavy Cream

Pour Cold Cream into Chilled Bowl: Pour the chilled heavy cream into your chilled mixing bowl.

Whip on Medium Speed: Using a stand mixer or hand mixer, start whipping the cream on medium speed. If using a whisk and doing it by hand (more challenging but possible!), whisk vigorously in a circular motion.

Whip to Soft Peaks: Continue whipping until the cream begins to thicken and soft peaks form. Soft peaks are when you lift the whisk or beaters, and the cream forms peaks that gently fold over at the tips. This stage is important – do not overwhip at this point.

Step 4: Add Durian, Sugar, and Vanilla (Optional)

Add Durian Puree: Add the prepared durian puree to the bowl of whipped cream.

Add Powdered Sugar (Optional): Sift in the powdered sugar (if using) over the cream and durian. Sifting prevents lumps.

Add Vanilla Extract (Optional): Add the vanilla extract (if using).

Step 5: Continue Whipping to Stiff Peaks

Whip on Medium-Low to Medium Speed: Reduce the mixer speed slightly to medium-low or medium and continue whipping until stiff peaks form. Stiff peaks are when you lift the whisk or beaters, and the cream forms peaks that stand straight up and hold their shape firmly. Be very careful not to overwhip at this stage, as it can quickly turn into butter.

Watch Carefully: Keep a close eye on the cream as you whip. It can go from stiff peaks to overwhipped very quickly. Stop whipping as soon as stiff peaks form.

Step 6: Taste and Adjust

Taste and Adjust Sweetness: Taste the Durian Whipped Cream. If you prefer it sweeter, gently fold in a little more powdered sugar, a tablespoon at a time, until you reach your desired sweetness.

Adjust Durian Flavor (Optional): If you want a more intense durian flavor, you can gently fold in a little more durian puree, being careful not to deflate the whipped cream.

Step 7: Serve Immediately or Chill

Serve Immediately: Durian Whipped Cream is best served fresh and immediately after making.

Chill for Later (Short Term): If you’re not serving it right away, you can gently transfer the whipped cream to an airtight container and store it in the refrigerator for up to 2-3 hours. It may deflate slightly upon chilling. Before serving, you can gently whisk it again by hand for a few seconds to refresh its texture, but be careful not to overwhip. Whipped cream is best consumed within a few hours of making.

Nutrition

Serving Size: one normal portion
Calories: 200-250 kcal
Sugar: 7-11g
Sodium: 10-20mg
Fat: 18-23g
Saturated Fat: 12-15g
Carbohydrates: 8-12g
Fiber: 1g
Protein: 1-2g
Cholesterol: 70-90mg