Kinako Roasted Soybean Powder Whipped Cream

• 100 grams Heavy cream
• 10 grams Sugar
• 10 grams Kinako
• 1 the ratio of heavy cream to sugar to kinako is 10:1:1 In other words,
• 1 i recommend adding 1 pinch of salt When using it on pastries,

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

heavy cream, sugar, kinako, sugar, salt

Taken from cookpad.com/us/recipes/145142-kinako-roasted-soybean-powder-whipped-cream (may not work)