Easy Homemade Whipped Cream Food
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
Steps:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
EASY HOMEMADE WHIPPED CREAM
I am posting this recipe for any cook that may have been intimidated by homemade whipped cream as I have been. It couldn't be easier and your mixer does all the work for you. Just put all the ingredients in the bowl, turn it on and walk away. Couldn't be easier and the result is delicious. Any leftovers can be refrigerated for a few days to make a mousse or top your favorite dessert. I'm not exactly sure about the yield, about 4 cups whipped cream.
Provided by Pooh Bear
Categories Dessert
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- 1. Place all ingredients into your mixer.
- 2. Start your mixer on low so you don't make a splash.
- 3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy.
- 4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert.
- 5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.
Nutrition Facts : Calories 421.4, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 5.4, Sugar 2.2, Protein 2.4
WHIPPED CREAM RECIPE
The recipe for Homemade Whipped Cream with only 2 ingredients! It's a stabilized whipped cream without gelatin. It's the perfect topping for cakes, cupcakes, pies and no-bake desserts.
Provided by Julianne Dell
Categories Frosting
Time 15m
Number Of Ingredients 3
Steps:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
- Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.
Nutrition Facts : ServingSize 1 Batch, Calories 641 calories, Sugar 62.2g, Sodium 33.6mg, Fat 43.3g, SaturatedFat 27.6g, Carbohydrate 63.1g, Fiber 0g, Protein 3.4g, Cholesterol 135.6mg
EASY WHIPPED CREAM
Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.
Provided by THYMEKEEPER
Categories Desserts Fillings Cream Fillings
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 6.6 g, Cholesterol 35.6 mg, Fat 11.4 g, Protein 1 g, SaturatedFat 7.1 g, Sodium 17.8 mg, Sugar 5.2 g
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
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- Place the cold heavy whipping cream and powdered sugar in the cold bowl, and using (either a handheld mixer or stand mixer with the whisk attachment), beat on medium speed to start and then increase speed to high until the cream has thickened and soft peaks form.
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- Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl.
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- Place the cream, powdered sugar and vanilla in a mixer bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until it is has thickened and soft peaks form (about 3-5 minutes). Periodically scrape down the sides of the bowl. Refrigerate or use immediately. If refrigerating, the whipped cream might deflate slightly over time. If necessary, beat it briefly right before serving.
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- Time to mix. When you turn on your mixer keep it on low (the first two or three settings) until you start to see some foam. You can up it a bit from there. Gradually turn it up. You want the whipped cream to form stiff peaks, so watch is carefully so you don't over whip.
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