Best 5 Cranberry Whipped Cream Recipes

CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM

Steps:

• For gingerbread:
• Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
• Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
• For brown sugar ceam:
• Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)

CRANBERRY-WHIPPED CREAM SALAD

Steps:

• Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.
• Frosted Fruit:.
• Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.

CRANBERRY WHIPPED CREAM

Steps:

• Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
• Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
• In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
• Store, covered, in the refrigerator.

CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM

Steps:

• Bring cranberry juice, 1/2 cup sugar, and cloves to boil in small saucepan, stirring often; set aside. Puree cranberry sauce in processor; add juice mixture and puree. Pour mixture into 8x8-inch baking dish; freeze until firm, at least 4 hours.
• Boil orange juice and 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes. Mix in peel. Cool orange syrup.
• Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Scrape tines of fork across frozen cranberry mixture, forming flakes. Mound generous 1/2 cup granita to 1 side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite sides. Drizzle remaining orange syrup over cream in each.

CHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
• Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
• Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
• Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
• Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
• Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
• Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.