Cinnamon Whipped Cream Food

CINNAMON-BUTTERMILK WHIPPED CREAM

Steps:

• Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

APPLE ZEPPOLE WITH CINNAMON WHIPPED CREAM

Steps:

• In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
• Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a
• medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
• Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

CINNAMON WHIPPED CREAM

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.

SIMPLE CINNAMON WHIPPED CREAM

Steps:

• Sprinkle cinnamon and icing sugar over cream in a bowl.
• Whip until soft peaks form.
• Serve over fruit of your choice or top that nice cup of coffee.
• Now what could be easier than that -- :).

CINNAMON NUTMEG WHIPPED CREAM

Steps:

• Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
• If it's too runny, keep whipping.
• When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted. Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
• Serve well chilled on pumpkin or apple pie.
• This can be refrigerated overnight.

CINNAMON/NUTMEG WHIPPED CREAM

Steps:

• Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
• If it's too runny, keep whipping.
• When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
• Serve well chilled on pumpkin or apple pie.
• This can be refrigerated overnight.

CINNAMON BASIL-INFUSED WHIPPED CREAM

Steps:

• Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
• Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

BLUEBERRY PIE WITH CINNAMON WHIPPED CREAM

Steps:

• Mix sugar, cornstarch, salt, lemon juice, and cinnamon - sprinkle over blueberries.
• Pour filling into pie crust.
• For the crumb topping, stir together the brown sugar, oats, flour and cinnamon.
• Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling and bake the pie at 375 for 45-50 minutes, until the crust is golden brown.
• Cool.
• For the cinnamon whipped cream, whip the cream until slightly thick. Add powdered sugar, cinnamon, and vanilla extract and continue whipping until stiff peaks form.