Sweetened Whipped Cream Recipes

HOMEMADE SWEETENED WHIPPED CREAM

Steps:

• Place a large bowl in the freezer for 10-15 minutes.
• In the cold bowl, pour in the cold whipping cream. Add the powdered sugar, vanilla extract, and salt.
• Using a hand mixer, whip the ingredients together until they become fluffy and light.
• Keep cold, and enjoy with your favorite baked goods!

SWEETENED WHIPPED CREAM

Steps:

• In a small chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Makes 2 cups.

SWEETENED WHIPPED CREAM

Steps:

• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
• Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
• Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
• Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
• In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
• Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
• When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
• With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

SWEETENED WHIPPED CREAM

Steps:

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

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.

WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

HOMEMADE WHIPPED CREAM

Steps:

• In chilled medium bowl, beat whipping cream with electric mixer on high speed.
• Add powdered sugar before stiff peaks form.
• Beat ingredients until stiff peaks form.

SWEETENED WHIPPED CREAM

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.

SWEETENED WHIPPED CREAM

Steps:

• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

SWEETENED WHIPPED CREAM

Steps:

• In a chilled mixing bowl combine whipping cream, sugar, and vanilla.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).

SWEETENED WHIPPED CREAM FRAICHE

Steps:

• In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
• Store any leftover fraiche in the fridge.
• Delicious!

SWEETENED WHIPPED CREAM

Steps:

• Beat the cream in a bowl with an electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not over beat. Refrigerate the cream, covered with plastic wrap, for no more than an hour if not using immediately.