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Make the stabilising paste: Melt the 30 g white chocolate until completely smooth. Add 10 ml warm milk and mix well. Add 5 g milk powder. Stir until it forms a smooth, thick paste. Keep aside to cool to lukewarm (not hot).
Whip the cream: In a bowl, take 300 g chilled whipping cream. Whip until it’s halfway done — thick, but not yet forming peaks.
Add the stabiliser paste: Add the chocolate–milk–milk-powder paste into the cream. Continue whipping until stiff, glossy, smooth peaks form. Stop immediately when it reaches stable, pipeable consistency.