Cookie Butter Whipped Cream Food

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COOKIE BUTTER WHIPPED CREAM



Cookie Butter Whipped Cream image

Provided by Food Network

Categories     dessert

Time 10m

Yield approximately 2 cups

Number Of Ingredients 3

1 cup heavy cream
2 tablespoons cookie butter
2 teaspoons confectioners' sugar

Steps:

  • Add the cream, cookie butter and confectioners' sugar to a large bowl if using a hand mixer or to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until it holds medium peaks, 5 to 7 minutes. Serve spooned over a slice of pie or topping a mug of coffee or hot chocolate.

CARAMELITO COOKIES WITH VANILLA WHIPPED CREAM AND CANDIED NUTS



Caramelito Cookies with Vanilla Whipped Cream and Candied Nuts image

Provided by Kara Sigle, Food Network Star Season 8 Finalist

Categories     dessert

Time 45m

Yield 12 to 15 servings, depending on size of slices

Number Of Ingredients 17

2 1/2 sticks unsalted butter, melted, plus more for greasing
2 cups plus 3 tablespoons all-purpose flour
2 cups oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces caramel sauce, from a jar
1 cup chopped semisweet chocolate
1/2 cup chopped pecans
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1 teaspoon vanilla extract
1 cup pecans
2 cups heavy cream
3 tablespoons granulated sugar, plus more if needed to sweeten
1 teaspoon vanilla extract

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
  • In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt. Slowly mix in the butter until the mixture is crumbly. Transfer half of the mixture to the prepared baking dish and bake for 8 to 10 minutes. Pull from the oven let cool for a few minutes.
  • Mix the remaining 3 tablespoons flour with the caramel until smooth. Layer the chocolate, nuts and caramel on the baked cookie base. Add the caramel last. Add the remaining unbaked crumble on top and bake an additional 12 minutes. Pull when slightly browning on top.
  • For the candied nuts: In a saucepan over medium heat, reduce 1/2 cup water and the sugar until it starts to crystallize or comes close to evaporation. Stir in the cinnamon, salt and vanilla. Add the nuts and continue to mix until coated. Remove from the heat and let cool.
  • For the whipped cream: Using a stand mixer with a whisk attachment (or whisk by hand), whisk the heavy cream to soft peaks. Slowly add in the sugar and vanilla and whip until just stiff peaks. Adjust sweetness if necessary with more sugar.
  • Slice the cookie into bars and serve each piece topped with whipped cream and candied nuts.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

WHIPPED SHORTBREAD COOKIES



Whipped Shortbread Cookies image

A festive melt in your mouth cookie, and very easy to make.

Provided by William Anatooskin

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 5

1 cup butter, softened
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ cup red maraschino cherries, quartered
¼ cup green maraschino cherries, quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  • Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g

CATHY'S WHIPPED SHORTBREAD COOKIES



Cathy's Whipped Shortbread Cookies image

This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.

Provided by Chef burnt toast

Categories     Drop Cookies

Time 40m

Yield 120 cookies

Number Of Ingredients 5

1 lb butter (or margarine)
1 cup icing sugar
1/2 cup cornstarch
1 teaspoon vanilla
3 cups flour

Steps:

  • Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
  • Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
  • Drop from a spoon or use a cookie gun to make shapes on a pan.
  • Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).

Nutrition Facts : Calories 44.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 21.9, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 0.4

PEANUT BUTTER WHIPPED CREAM



Peanut Butter Whipped Cream image

Easy, wonderful tasting whipped cream to accompany anything needing a sweet / peanut buttery topping. It is great on banana cream pie, cheesecake, or coffee drinks.

Provided by Unlikely Cookie

Categories     Dessert

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
3 -4 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • Place all ingredients in a large bowl.
  • Beat with mixer on medium-high setting until stiff peaks form.
  • Holds great in fridge or use right away!

COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY



Cookies 'N' Cream Icebox Cake Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all-purpose flour, dark cocoa powder, salt, baking powder, heavy cream, sweetened condensed milk

Provided by Kiano Moju

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup dark cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 cups heavy cream
1 cup sweetened condensed milk, chilled

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
  • Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
  • Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
  • Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
  • Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
  • Chill the cookie dough in the freezer for 10 minutes.
  • Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
  • Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
  • Bake the cookies for 7 minutes, until crisp. Let cool completely.
  • Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
  • Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
  • Chill the cake in the refrigerator for at least 4 hours or overnight.
  • After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
  • Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams

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