Best 5 Homemade Whipped Cream For Pies Recipes
Indulge in the lusciousness of homemade whipped cream, the perfect topping for pies and a myriad of desserts. This culinary delight, crafted with fresh cream or heavy cream, is a symphony of flavors, adding a velvety texture and ethereal lightness to your culinary creations. Whether you prefer the classic simplicity of pure whipped cream, or desire variations infused with delectable flavors, this article presents a collection of recipes that will elevate your desserts to new heights. From the timeless charm of vanilla whipped cream to the zesty tang of lemon whipped cream, each recipe promises a unique taste experience. Discover the art of creating this culinary masterpiece, transforming your pies and desserts into extraordinary culinary journeys.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
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.
WHIPPED CREAM PIE
Super easy, super good; a really great "in-a-pinch" dessert. From a cookbook entitled "Second Round", the second in the "Tea Time At The Masters" set from the Augusta, Georgia Junior League. Cook time is chilling time, and time to prepare the fruit isn't included.
Provided by GoKittenGo
Categories Pie
Time 3h30m
Yield 1 9inch pie
Number Of Ingredients 6
Steps:
- Combine cream cheese, sugar, and lemon juice.
- Beat until smooth and creamy.
- Fold cheese mixture into whipped cream.
- Pour into pie crust.
- Refrigerate until firm.
- Garnish with fruit-- peaches, strawberries, blueberries, raspberries, would all be good with this; as would some shaved chocolate!
Nutrition Facts : Calories 3556.3, Fat 225.4, SaturatedFat 111.1, Cholesterol 576, Sodium 2188.3, Carbohydrate 372.8, Fiber 3.7, Sugar 299.2, Protein 28.4
Tips:
- Use cold ingredients: The colder the ingredients, the better the whipped cream will be. This is because the fat in the cream will be more likely to form stiff peaks when it is cold.
- Whip the cream gradually: Start by whipping the cream on low speed, and then gradually increase the speed to medium or high. This will help to prevent the cream from over-whipping.
- Do not over-whip the cream: Over-whipped cream will be grainy and lumpy. It is better to stop whipping the cream when it has reached soft peaks.
- Add flavorings at the end: If you are adding flavorings to the whipped cream, such as vanilla extract or sugar, do so at the end of the whipping process. This will help to prevent the flavorings from curdling the cream.
- Use whipped cream immediately: Whipped cream is best used immediately after it is made. It will start to lose its volume and texture after a few hours.
Conclusion:
Homemade whipped cream is a delicious and versatile topping that can be used on a variety of desserts. It is easy to make and only requires a few simple ingredients. By following the tips in this article, you can make perfect whipped cream every time.
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