Lime Whipped Cream Recipes

SIMPLE LIME MOUSSE

Steps:

• In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.

MOTHER'S WHIPPED LIME DESSERT

Steps:

• In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
• When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
• Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

LIME WHIPPED CREAM

Steps:

• By hand or with an electric mixer, whisk together the cream, confectioners' sugar, and lime zest in a bowl until light and fluffy. Store in an airtight container in the refrigerator.

AUTHENTIC KEY LIME PIE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust.
• Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on.
• Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice.
• Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust.
• Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes.
• Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours.
• Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.

GREEN STUFF ( LIME JELLO, COOL WHIP & CREAM CHEESE )

Steps:

• Make Jello according to package directions.
• When slightly set, mix in cool whip.
• Beat in Cream Cheese.
• Let set in fridge.

MOJITO WHIPPED CREAM

Steps:

• Microwave heavy cream until hot but not boiling, about 1 minute. Add mint leaves and let stand in refrigerator until cold, about 1 hour. Strain out mint leaves. In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, lime zest and extract; beat until soft peaks form. Store in the refrigerator.