Make Ahead Whipped Cream Recipes

MAKE-AHEAD WHIPPED CREAM RECIPE

Steps:

• Chill the beaters. Place mixing bowl and beaters (use the whisk attachment if available) into the refrigerator for 15 minutes to chill. Keep the cream in the refrigerator until you're ready to use it.
• Whip the heavy cream. Once the bowl and beaters are chilled, add the heavy whipping cream to the bowl and mix on low, gradually increasing the speed as it starts to thicken a little. Add powdered sugar and continue to blend on medium-high speed.
• Add the cream cheese. Once the cream is thick enough to turn on high without splashing out of the bowl, add cream cheese. Continue blending until you reach your desired thickness: soft peaks, medium peaks, or stiff peaks.
• Serve or store. You can keep the whipped cream in the refrigerator, freeze in a container, or portion out scoops of whipped cream onto a baking sheet to freeze. Once frozen, remove from the baking sheet and place into a ziplock bag to keep in the freezer for later use.

MAKE-AHEAD WHIPPED CREAM

Steps:

• Chill a metal bowl in the freezer. Using an electric mixer, whip the cream until you achieve soft peaks, where the peaks fold softly over and barely hold their shape.
• Add sour cream, creme fraiche or yogurt, sugar and vanilla. Continue whipping until you achieve your desired consistency, taking care not to over whip. Cover with plastic wrap and refrigerate until you are ready to serve.
• Refresh with a light whip with a hand whisk just before serving.

MAKE-AHEAD WHIPPED CREAM

Steps:

• Combine sugar, salt, cream, and vanilla extract, if using, in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, run the flat of the blade down each half to scrape out the seeds and add them to the cream (reserve the pod for another project). Mix on medium-low speed to dissolve the sugar, about a minute, then increase to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
• Use immediately, or cover and refrigerate until needed, up to 8 hours.
• Make Ahead
• Refrigerate leftovers in an airtight container for up to 1 week; before serving, briefly rewhip the cream to restore its light and silky texture.
• Mix it Up:
• Basil: This emerald-green variation has an herbal freshness that's perfect with strawberry shortcake. Grind the sugar with 2 ounces (2 cups loosely packed) fresh basil leaves in a food processor until the leaves disappear and the sugar looks wet, like pesto. Proceed as directed.
• Cherry Pit: A light cherry-almond flavor thats perfect with a slice of cherry pie. Combine heavy cream with 3 3/4 ounces (1/3 cup) cherry pits, cover, and steep overnight in the fridge. Strain and whip as directed.
• Cocoa: Combine the sugar with 1 ounce (1/3 cup) Dutch-process cocoa powder, such as Cacao Barry Extra Brute.
• Freeze-Dried Fruit: This variation is as colorful as it is tasty. Grind sugar with 1/3 ounce (1/3 cup) freeze-dried fruit such as bananas, blueberries, cherries, or cranberries in a food processor until powdery and fine, then whip as directed. For a thicker consistency, pulse in the food processor bowl until thick, just 90 seconds or so.
• Orange: Combine sugar with 1 tablespoon orange zest and 1/4 teaspoon orange flower water.
• Strawberry: Double strawberry shortcake, anyone? Add 2 ounces (1/4 cup) chilled strawberry syrup to the cream and proceed as directed.

BOURBON WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.

WHIPPED CREAM

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.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.