Whipping Cream 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

WHIPPED CREAM



Whipped Cream image

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

2 tablespoons sugar
1 cup heavy whipping cream

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.

CLASSIC WHIPPED CREAM



Classic Whipped Cream image

It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try the mascarpone variation below.

Provided by Erin Jeanne McDowell

Categories     Dessert     Milk/Cream     Vanilla     Thanksgiving     Vegetarian     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Quick & Easy

Yield 1, 3, or 4 cups, depending on the batch you choose

Number Of Ingredients 12

Half batch (for covering only a portion of a 9-inch / 23-cm pie or for a very thin top layer):
118 g / ½ cup heavy cream
25 g / 2 tablespoons granulated sugar
3 g / ½ teaspoon vanilla extract (optional)
Full batch (for generously covering the whole pie):
235 g / 1 cup heavy cream
50 g / ¼ cup granulated sugar
5 g / 1 teaspoon vanilla extract (optional)
Mile-high batch (for when you're feeling all fancy-pants):
353 g / 1½ cups heavy cream
66 g / ⅓ cup granulated sugar
7 g / 1½ teaspoons vanilla extract (optional)

Steps:

  • In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
  • Do Ahead: Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you're ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
  • Variation
  • Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ⅓ cup mascarpone; for a full batch, 113 g / ½ cup; and for a mile-high batch, 170 g / ¾ cup. Place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, if using, and mix to combine.

PERFECT WHIPPED CREAM



Perfect Whipped Cream image

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

1 cup heavy whipping cream
2 -4 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • In a small bowl, beat the cream until it is slightly thickened.
  • Blend in sugar and vanilla.
  • Beat until thickened.

WHIPPED CREAM



Whipped Cream image

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

1 1/2 cups heavy cream, chilled,preferably pasteurized or pasteurized organic
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

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

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