Kittencals Simply Perfect Whipped Cream Recipes

KATE'S CHANTILLY CREAM - STABILIZED WHIPPED CREAM WITH VANILLA

Steps:

• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (but do not allow it to set).
• Whip the cream with the icing sugar and vanilla, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

KITTENCAL'S PERFECT WHIPPED CREAM METHOD

Steps:

• Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours.
• Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze).
• Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened).
• Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer).
• Store in the refrigerator until ready to use.
• It is recommended to use the whipped cream the same day it is made.

KITTENCAL'S WHIPPED SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (set oven rack to second-lowest position).
• Grease a baking/cookie sheet.
• In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
• In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
• Beat until well combined (this may take about 2 or more minutes for the dough to come together).
• Cover and refrigerate for 2 or more hours.
• Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
• Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
• Cool completely on the baking sheet, then using a spatula remove to a rack or plate.

KITTENCAL'S SIMPLY PERFECT WHIPPED CREAM

Steps:

• Place your beaters and bowl in the freezer for about 15-20 minutes.
• Pour the whipping cream into the cold bowl and beat at medium speed with an electric mixer until soft peaks form.
• Add in the powdered sugar, pinch cornstarch and vanilla (if using) continue beating until stiff peaks form (do not overbeat).