Schlag Whipped Cream Recipes
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 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.
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
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Provided by Rick Rodgers
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
CLASSIC WHIPPED CREAM
Steps:
- In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
- Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.
WHIPPED CREAM
Whipping cream in the summertime, or in a hot kitchen, doesn't require a background in thermodynamics. Still, this recipe features tricks that might be skipped in colder seasons, but are essential for airy, silky whipped cream in warmer temperatures. Feel free to customize the flavor of this whipped cream: A drop of peppermint or almond oil or a dash of your favorite spices will work well here. But add sparingly: Too much of anything other than the cream will keep you from achieving peaks of perfection.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.
- Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.
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