Whipped Cream Filling


  • EZ's Best Whipping Cream Powder 125g 
  • Water, cold  250g 
  • EZ's Best Gelatine Sheet 6.6g 
  • Sugar, confectioner's  20g 
  • EZ's Best Ube Flavocol  2g 
  • EZ's Best Vanilla Powder  2g
  • EZ's Best Whipping Cream Powder  125g
  • Water, cold  250g 
  • EZ's Best Gelatine Sheet  6.6g 
  • Sugar, confectioner's  22g 
  • EZ's Best Flavocol  2g (choice of Strawberry or Buko Pandan)


  1. In a medium size bowl soak gelatin sheets in ice cold water set aside for 15 minutes until soft, remove excess water before melting using a double boiler. Let the gelatin cool down to room temperature but not to set.
  2. Using an electric or stand mixer disperse EZ's Best whipping cream powder in cold water and whisk until soft peaks starts to form.
  3. Gradually temper the gelatin into the whipping cream, add in the powdered sugar, EZ's Best Flavocol and vanilla if required.
  4. Continue whisking until stiff peaks are formed then pipe the prepared filling into the cream puff shells.