Whipped Cream With Liqueur Recipes

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WHIPPED CREAM



Whipped Cream image

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

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

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

GRAND MARNIER WHIPPED CREAM



Grand Marnier Whipped Cream image

This whipped cream recipe is courtesy of Charles Corpion from the Four Seasons and is used to make his cocktail, the Blizzard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 2

1 cup heavy cream, whipped
1 ounce orange liqueur, such as Grand Marnier

Steps:

  • In a small bowl stir together whipped cream and orange liqueur; keep refrigerated until ready to serve.

FLUFFY WHIPPED CREAM



Fluffy Whipped Cream image

This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes.This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Yield Makes about 4 cups

Number Of Ingredients 2

2 cups heavy cream
1/4 cup confectioners' sugar, sifted

Steps:

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

CHEF'S SECRET WHIPPED CREAM RECIPE



Chef's Secret Whipped Cream Recipe image

Read on to find out how to make the sweetest, creamiest, fluffiest whipped cream recipe ever. Our Chef's Secret Whipped Cream Recipe is a great topping.

Provided by My Food and Family

Categories     Baking Ingredients

Time 30m

Yield Makes 1 quart or 32 servings, 2 Tbsp. each.

Number Of Ingredients 4

1 env. KNOX Unflavored Gelatine
1/4 cup cold water
2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Refrigerate small mixing bowl at least 15 minutes to chill.
  • Meanwhile, sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Cool to room temperature.
  • Place whipping cream in chilled bowl. Gradually add gelatine, beating with electric mixer on low speed until well blended. Beat on medium speed 5 minutes or until thickened. Add sugar; beat on high speed 5 minutes or until soft peaks form.

Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 5 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 2 g, Protein 0 g

WHIPPED CREAM



Whipped Cream image

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

1 cup cold heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

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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