Fresh Whipped Cream Topping Recipes
WHIPPED CREAM TOPPING
the addition of light corn syrup to the cream helps stabilize it so the whipped cream does not go flat and stays nice and perky for a couple of days.. older cream, (check the date) whips better than fresh and the bowl and the beaters should be well chilled..
Provided by grandma2969
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
- don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.
Nutrition Facts : Calories 485.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 125.3, Carbohydrate 21.3, Sugar 16.1, Protein 2.4
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
HOMEMADE WHIPPED CREAM
Steps:
- Place a small bowl and mixer beaters in the freezer for about 5 minutes.
- Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.
Nutrition Facts : Calories 462 calories, Carbohydrate 16 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.3 mg, Sugar 12.8 g
WHIPPED CREAM
All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time to make this classic whipped cream recipe. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.
FRESH WHIPPED CREAM TOPPING
Make and share this Fresh Whipped Cream Topping recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 2m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Pour cream in to a chilled glass or metal mixing bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended.
- Mixture should have stiff peaks.
- The whipped cream may be put into a pastry bag and used for that added effect.
Nutrition Facts : Calories 115, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.4, Carbohydrate 3.6, Sugar 2.7, Protein 0.6
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
HOMEMADE WHIPPED CREAM FOR PIES
Spoon some of this delicious whipped cream onto Washington Walnut Pie or Mini Blackberry Pies for a great homemade topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar, and vanilla in the bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk until stiff peaks form.
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