Classic Whipped Cream Food

CLASSIC WHIPPED MASHED POTATOES

Steps:

• Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
• Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
• Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.

WHIPPED CREAM

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.

CLASSIC WHIPPED CREAM

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.

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!

CLASSIC WHIPPED CREAM

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.

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.