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.
WHIPPED CREAM WITH FRESH BERRIES
Steps:
- Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
- Layer fruit in a bowl, spoon over whipped cream and serve.
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
WHIPPED CREAM
All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time to make this classic whipped cream recipe. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
- Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Provided by Rick Rodgers
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
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HOW TO MAKE WHIPPED CREAM | COOKING SCHOOL | FOOD …
From foodnetwork.com
Author Food Network Kitchen
- Start with Cold Whipped Cream and Tools. Whipped cream is easy enough for anyone to make, with just two ingredients (heavy cream and sugar) and basic equipment (a bowl and a whisk or an electric mixer) required.
- Add the Ingredients to the Bowl. Once the utensils are cold, combine one cup of heavy cream and two tablespoons of confectioners' sugar in the bowl.
- Whipped Cream Flavors. It’s easy to change the flavor of your whipped cream. Simply add flavoring to the bowl along with the heavy cream and sugar. If you like, add a half-teaspoon of vanilla, almond extract, bourbon or a warm spice (think: apple pie spice or cinnamon) for a delightfully different taste.
- Whisk Until Soft Peaks Form. If you’re whisking by hand, use big, looping strokes — not smaller circles — to incorporate lots of air into the cream, and switch directions periodically.
- Stop to Check Consistency. Watch the cream closely and stop often to check the consistency. To test for soft peaks, lift your whisk or beaters: The peak of cream should curl over slightly in the bowl.
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Ratings 51Calories 57 per servingCategory Dessert
- 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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