Tangy Whipped Cream Recipes

TANGY WHIPPED CREAM

Steps:

• In a stainless steel bowl, add the two creams and whip on medium speed until it starts to thicken.
• Add the vanilla and icing sugar 1 tbsp at a time until consistency is thick.

WHIPPED CREAM RECIPE BY TASTY

Steps:

• Add the cream to a large bowl. Using a hand mixer, beat the cream until soft peaks form.
• Add the sugar and continue to beat until stiff peaks form.
• Enjoy!

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.

FLUFFY WHIPPED CREAM

Steps:

• Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.

CHOCOLATE SHAVED ICE WITH TANGY WHIPPED CREAM

Steps:

• In a medium saucepan over a medium-high heat, combine 2 1/2 cups water, the cocoa powder, granulated sugar, espresso and salt and whisk constantly until the mixture is combined and the sugar dissolves, 3 to 5 minutes.
• Whisk in 2 teaspoons of the vanilla. Remove from the heat and pour into a shallow freezer-safe container like a baking dish. Freeze until solid, at least 4 hours and up to overnight.
• Before serving, make the whipped cream. With an electric mixer, beat the heavy cream and confectioners' sugar on high speed until medium-stiff peaks form. Beat in the crème fraîche and remaining 2 teaspoons vanilla on low speed.
• Remove the chocolate ice from the freezer about 5 minutes before serving. Using a large fork, rake the mixture to form large icy shavings. Divide the shavings into serving glasses, dollop with the cream and garnish with flaky sea salt.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

PUMPKIN SPICE LATTE CHURROS WITH TANGY WHIPPED CREAM

Steps:

• Make the churros: Combine 2 cups of the sugar with 2 tablespoons of the cinnamon, 2 teaspoons of the ground ginger, 2 teaspoons of the allspice, 1 1/2 teaspoons of the nutmeg and 1 1/2 teaspoons of the cloves in a baking dish. Set the spiced sugar mixture aside.
• If using espresso, add it to a liquid measuring cup then add enough water to yield 1 cup of liquid. Alternatively, use 1 cup of coffee. Place in a medium saucepan over medium heat. Add the milk, butter, salt, the remaining 2 tablespoons sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Bring to a gentle boil, stirring.
• When bubbles start to form at the edge of the saucepan, add the flour and stir continuously over the heat until the flour is absorbed and the dough pulls away from the sides of the saucepan, 1 to 2 minutes.
• Place the dough in a stand mixer fitted with the paddle attachment and mix at low speed until the dough is cool, 3 to 4 minutes.
• Add 1 egg, mix at low speed until well incorporated then mix in 1/4 cup of the pumpkin puree. Repeat twice more with the remaining 2 eggs and 1/2 cup of the pumpkin puree, mixing after each addition, until well incorporated.
• Heat 1 1/2 inches oil to 350 degrees F in a large, wide saucepan over medium heat.
• Fit a pastry bag with a star tip then fill three-quarters of the way with the dough. Working in batches, pipe long churros into the oil, using kitchen shears to cut the ends. Fry until golden brown and crispy, 2 to 3 minutes per side. Remove the churros from the oil with a pair of tongs, shaking off any excess oil and roll them in the spiced sugar mixture.
• Make the tangy whipped cream: Combine the heavy cream with the confectioners' sugar and vanilla extract in a stand mixer fitted with the whisk attachment. Whip at medium speed until soft peaks form. Remove from the machine and finish whipping the cream by hand until medium-stiff peaks form. Fold in the sour cream and a pinch of salt. Serve with the churros and enjoy.