Best 4 Better Than Whipped Cream Recipes
**Indulge in a Whipped Cream Alternative: Discover a Trio of Delectable Recipes**
When it comes to sweet treats, whipped cream often takes center stage, adding a fluffy and creamy touch. But what if there was a better option, one that's not only delicious but also versatile and easy to make? Enter the delightful world of whipped cream alternatives, where three exceptional recipes await you. From the classic and beloved Cool Whip to the luscious French Crème Chantilly and the innovative and vegan Coconut Whipped Cream, these recipes offer a symphony of flavors and textures to elevate your culinary creations. Whether you're topping off a slice of pie, adding a dollop to a cup of hot chocolate, or simply savoring a spoonful on its own, these whipped cream alternatives will redefine your dessert experience. So, let's embark on a journey of culinary exploration and discover the secrets behind these delectable treats.
BETTER THAN WHIPPED CREAM
This is something I came up with as a whipped cream substitute since I am allergic to milk. It came out great and I use this on my pies. It's nice and thick like whipped cream but doesn't have any sugar or dairy. It tastes great and is easy to make.
Provided by RawwGurl
Categories Dessert
Time 8m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken.
- Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.
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
EASY WHIPPED CREAM
Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.
Provided by THYMEKEEPER
Categories Desserts Fillings Cream Fillings
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 6.6 g, Cholesterol 35.6 mg, Fat 11.4 g, Protein 1 g, SaturatedFat 7.1 g, Sodium 17.8 mg, Sugar 5.2 g
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
Tips:
- Use heavy cream that contains at least 35% fat for the best results. Lighter creams will not whip up as well and will produce a thinner consistency.
- Make sure the cream is very cold before whipping. This will help it whip up faster and produce a stiffer consistency.
- Use a chilled bowl and beaters. This will also help the cream whip up faster and produce a stiffer consistency.
- Whip the cream gradually, starting on low speed and increasing the speed as the cream begins to thicken. This will help prevent the cream from over-whipping and becoming grainy.
- Stop whipping the cream when it reaches stiff peaks. This means that the cream will hold its shape when you lift the beaters out of the bowl.
- If you are using the whipped cream to top a dessert, be sure to use it immediately. Whipped cream will start to deflate after a few hours.
Conclusion:
Making whipped cream from scratch is easy and only takes a few minutes. With the right ingredients and a little patience, you can create a delicious and versatile topping that can be used on a variety of desserts. Whether you are topping a pie, a cake, or a bowl of fruit, whipped cream is a classic and elegant addition that will make your dessert even more special.
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