Whippedcream Recipes
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
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
- Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
- The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
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
This is the perfect topping for your Thanksgiving pumpkin pie. It is also wonderful on top of most desserts, especially fresh berries! Enjoy! (cook time is beat time!)
Provided by Kimke
Categories Dessert
Time 25m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
- (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
- Beat on low speed until small bubbles form, about 30 seconds.
- Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
- Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
- If necessary, finish beating with whisk to adjust consistency.
- Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
Nutrition Facts : Calories 436.9, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.4, Carbohydrate 9.7, Sugar 6.5, Protein 2.4
WHIPPED CREAM RECIPE BY TASTY
Here's what you need: heavy whipping cream, sugar
Provided by Betsy Carter
Time 30m
Yield 4 servings
Number Of Ingredients 2
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!
Nutrition Facts : Calories 229 calories, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
PERFECT WHIPPED CREAM
This is the recipe for whipped cream that we use for Grandma Iva's Pea Salad, which I posted. (recipe #78765).
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 2 cups whipped cream
Number Of Ingredients 3
Steps:
- In a small bowl, beat the cream until it is slightly thickened.
- Blend in sugar and vanilla.
- Beat until thickened.
FLUFFY WHIPPED CREAM
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
Steps:
- Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.
WHIPPED CREAM
Desserts are good. Desserts topped with a flourish of whipped cream are better. For the best results, start with cold heavy cream as well as a chilled bowl and whisk (or attachment if you're using an electric mixer). Play around with one or two of the optional flavorings, but don't go overboard: Whipped cream should enhance a dessert, not upstage it.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, easy, lunch, quick, dips and spreads, sauces and gravies, dessert
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream, sugar and any flavorings, if using, to nearly stiff peaks, about 3 to 4 minutes, making sure not to over beat.
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.
HOMEMADE WHIPPED CREAM
Looking to take your desserts to the next level? Homemade whipped cream is the answer. A thousand times better than the stuff out of a can, fresh sweetened whipped cream can transform any cake, pie, cupcake, biscuit or shortcake from a dessert that is good, into a dessert that is great. Whip it by hand if you're up for the challenge or use your trusty hand mixer for effortless whipped cream. Once you master this recipe, you can say goodbye to lackluster desserts and hello to a new world of deliciousness.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 2 Tablespoons, Sodium 0 mg, Sugar 2 g, TransFat 0 g
WHIPPED CREAM
All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time to make this classic whipped cream recipe. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.
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- Place a large glass or metal mixing bowl and beater blades of a hand mixer in the freezer for 5 minutes or the fridge for 15 minutes.
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HOW TO MAKE WHIPPED CREAM: 3 FLAVORS & VIDEO - THE RECIPE …
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