STABILIZED WHIPPED CREAM
This easy stabilized whipped cream makes the perfect topping for a cream pie or shortcake, and it takes just a few extra seconds of your time.
Provided by Diana Rattray
Categories Dessert Ingredient
Time 11m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
- Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
- Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar . Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
- While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.
Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 9 mg, Sugar 5 g, Fat 11 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 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
MAKE-AHEAD WHIPPED CREAM
I developed this low-maintenance recipe in my restaurant days, when I needed a big batch of whipped cream to last through the night in a steamy kitchen. The trick is a bit of extra sugar, which helps the cream whip into a stable foam that can be held for up to eight hours.
Provided by Stella Parks
Categories Dessert Milk/Cream Condiment/Spread Condiment
Yield About 3 cups
Number Of Ingredients 4
Steps:
- Combine sugar, salt, cream, and vanilla extract, if using, in the bowl of a stand mixer fitted with the whisk attachment. If using a vanilla bean, run the flat of the blade down each half to scrape out the seeds and add them to the cream (reserve the pod for another project). Mix on medium-low speed to dissolve the sugar, about a minute, then increase to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.
- Use immediately, or cover and refrigerate until needed, up to 8 hours.
- Make Ahead
- Refrigerate leftovers in an airtight container for up to 1 week; before serving, briefly rewhip the cream to restore its light and silky texture.
- Mix it Up:
- Basil: This emerald-green variation has an herbal freshness that's perfect with strawberry shortcake. Grind the sugar with 2 ounces (2 cups loosely packed) fresh basil leaves in a food processor until the leaves disappear and the sugar looks wet, like pesto. Proceed as directed.
- Cherry Pit: A light cherry-almond flavor thats perfect with a slice of cherry pie. Combine heavy cream with 3 3/4 ounces (1/3 cup) cherry pits, cover, and steep overnight in the fridge. Strain and whip as directed.
- Cocoa: Combine the sugar with 1 ounce (1/3 cup) Dutch-process cocoa powder, such as Cacao Barry Extra Brute.
- Freeze-Dried Fruit: This variation is as colorful as it is tasty. Grind sugar with 1/3 ounce (1/3 cup) freeze-dried fruit such as bananas, blueberries, cherries, or cranberries in a food processor until powdery and fine, then whip as directed. For a thicker consistency, pulse in the food processor bowl until thick, just 90 seconds or so.
- Orange: Combine sugar with 1 tablespoon orange zest and 1/4 teaspoon orange flower water.
- Strawberry: Double strawberry shortcake, anyone? Add 2 ounces (1/4 cup) chilled strawberry syrup to the cream and proceed as directed.
"NEVER WEEP" WHIPPED CREAM
I don't know where I got this, but it works. The whipped cream will keep for a week in the fridge without deflating... great for party make-ahead.
Provided by Toby Jermain
Categories Mixer
Time 5m
Yield 4 cups, about, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whip all ingredients together until firm peaks form.
- Cover leftovers tightly, preferably in an air-tight plastic container.
- This stays the same consistency until used.
- It will keep for a week in the fridge without deflating.
Nutrition Facts : Calories 276.3, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 2.7, Sugar 0.5, Protein 1.6
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- In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat and allow to cool completely, but do not let it set!
- In your stand mixer with the whisk attachment, whip the cream with the powdered sugar until slightly thickened. Add the vanilla and salt. Turn on low and add the cooled gelatin to the cream. Whip at high speed until stiff. Do not over-beat. Store the finished whipped cream in an airtight container in the fridge until ready to use.
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