Best 4 Classic Whipped Cream Recipes
Indulge in the timeless delight of Classic Whipped Cream, a culinary treasure that has graced desserts and beverages for centuries. This versatile topping, crafted from the finest heavy cream, is renowned for its light and airy texture, perfect for adding a touch of elegance and sweetness to your favorite treats. Whether you prefer the simplicity of plain whipped cream or desire to explore a world of delectable flavors, this article presents a collection of recipes that will satisfy every palate. From the classic Vanilla Whipped Cream to the decadent Chocolate Whipped Cream, and the tangy Lemon Whipped Cream, each recipe offers a unique twist on this culinary staple. Whether you're looking to elevate your next slice of pie, add a touch of sophistication to your morning coffee, or simply enjoy a spoonful of creamy goodness, these recipes will guide you through the art of creating the perfect whipped cream.
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CLASSIC WHIPPED CREAM
There are two tricks to making classic homemade whipped cream. First, make sure the bowl and whisk are cold (place in the freezer for 10-15 minutes). Second, do not over-whip the cream. Whipped cream should be light and airy. If it's whipped too long, you'll make butter. This recipe can be prepared a day or two ahead of time,...
Provided by Kitchen Crew
Categories Other Desserts
Time 12m
Number Of Ingredients 3
Steps:
- 1. Chill bowl and whisk in the freezer.
- 2. Place 2 cups of cold heavy whipping cream in the mixing bowl.
- 3. Beat on medium speed for a minute.
- 4. Once slightly thickened, add powdered sugar.
- 5. Beat until peaks form. Watch not to overbeat.
- 6. Add vanilla extract.
- 7. Whisk until incorporated.
- 8. The finished whipped cream.
- 9. Dollop onto your favorite dessert, like a simple strawberry shortcake.
CLASSIC WHIPPED CREAM
Steps:
- In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
- Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.
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
CLASSIC WHIPPED CREAM
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
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.
Tips:
- Heavy Cream Temperature: Make sure the heavy cream is chilled before whipping. This will help it whip up faster and achieve stiffer peaks.
- Use the Right Equipment: Use a large mixing bowl and a whisk or electric mixer. A large bowl will give the cream enough room to expand, and a whisk or electric mixer will help you incorporate air quickly and easily.
- Whip Gradually: Start whipping the cream on low speed and gradually increase the speed as the cream thickens. This will help prevent the cream from over-whipping and becoming grainy.
- Sweeten to Taste: Add powdered sugar or granulated sugar to the whipped cream to taste. You can also add vanilla extract, cocoa powder, or other flavorings.
- Serve Immediately: Whipped cream is best served immediately after it is made. It will start to lose its volume and become runny if it sits for too long.
Conclusion:
Whipped cream is a versatile and delicious topping that can be used on a variety of desserts and drinks. It is easy to make and can be flavored with a variety of ingredients. With the right tools and a little practice, you can make perfect whipped cream every time.
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