Eggless Butter Shell Soft Serve

• Chill cream mixture for 2-3 hours
• Freeze whipped cream for overnight

Nutrition values are AI-estimated based on ingredients.

• 1.5 cups whipping cream
• 1 cup caster sugar
• 1 tsp vanilla extract
• 0.5 tsp salt
• 250g butter

1. 1Pour 1.5 cups of whipping cream into a saucepan placed on an induction cooktop.
2. 2Add 1 cup of caster sugar to the cream.
3. 3Continuously stir the mixture with a silicone spatula on low heat until the sugar dissolves completely, without boiling it.
4. 4Add 1 teaspoon of vanilla extract and 0.5 teaspoon of salt to the mixture, then stir again.
5. 5Pour the prepared cream mixture into a mixing bowl and refrigerate for 2-3 hours or until completely chilled.
6. 6After chilling, use an electric hand mixer to whip the pale yellow liquid until it transforms into a thick, opaque white cream with semi-stiff peaks.
7. 7Carefully transfer the whipped cream into a grey loaf pan and smooth the top with the spatula.
8. 8Place the loaf pan in the freezer overnight to allow the soft serve to set completely.
9. 9Melt a large block of butter (around 250g) in a clean saucepan on the induction cooktop.
10. 10Transfer the golden-yellow melted butter into a tall clear glass and set aside to cool, but not solidify.
11. 11Once the soft serve is frozen and scoopable, pipe it onto a waffle cone using a piping bag with a star nozzle.
12. 12Dip the entire soft serve cone into the cooled melted butter, which immediately hardens upon contact to form a thin, pale yellow shell.

These instructions are our analysis of the original video. Watch on YouTube →