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
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
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.
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
APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM
Provided by Eric Greenspan
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
- For the filling: Preheat the oven to 450 degrees F.
- Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
- Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
- For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
- Serve the pie with the whipped cream.
CHOCOLATE WHIPPED CREAM PIE
I've made this recipe for years, I believe it was on the back of a package of Nestle's Choco-Bake many years ago. It is rich and you can easily get 8-10 slices out of a pie when serving.
Provided by Chef53Kathy
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar well. Add the Choco-Bake and the vanilla and blend. Add eggs, one at a time, beating for 5 minutes after each egg.
- Fold prepared Dream Whip into the chocolate mixture and fill the pie shell. Refrigerate and when serving garnish with dollops of whipped cream and chopped, salted pecans.
Nutrition Facts : Calories 556, Fat 36.6, SaturatedFat 20.6, Cholesterol 166.8, Sodium 326.7, Carbohydrate 53, Fiber 0.8, Sugar 42.7, Protein 5.2
WHIPPED CREAM PIE
Super easy, super good; a really great "in-a-pinch" dessert. From a cookbook entitled "Second Round", the second in the "Tea Time At The Masters" set from the Augusta, Georgia Junior League. Cook time is chilling time, and time to prepare the fruit isn't included.
Provided by GoKittenGo
Categories Pie
Time 3h30m
Yield 1 9inch pie
Number Of Ingredients 6
Steps:
- Combine cream cheese, sugar, and lemon juice.
- Beat until smooth and creamy.
- Fold cheese mixture into whipped cream.
- Pour into pie crust.
- Refrigerate until firm.
- Garnish with fruit-- peaches, strawberries, blueberries, raspberries, would all be good with this; as would some shaved chocolate!
Nutrition Facts : Calories 3556.3, Fat 225.4, SaturatedFat 111.1, Cholesterol 576, Sodium 2188.3, Carbohydrate 372.8, Fiber 3.7, Sugar 299.2, Protein 28.4
WHIPPED CREAM PIE TOPPING
It's hard to resist whipped cream in any form, but it's especially true when it tops a delicious pie.
Provided by From cookbook author and recipe developer Erin Jeanne McDowell
Yield 8
Number Of Ingredients 3
Steps:
- 1 In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the cream on medium speed until it begins to thicken, 1 to 2 minutes
- 2 With the mixer running, add the sugar in a slow, steady stream, then continue to whip until medium-soft peaks form that still curl down slightly at the ends, 3 to 4 minutes
- 3 Add the vanilla, if using, reduce the mixer speed to low and mix to combine
- 4 Variations:
- 5 Chocolate Whipped Cream Topping: Whisk 3 tablespoons of unsweetened cocoa powder into the sugar before adding it to the whipped cream
- 6 Whipped Cream "Sauce": This is essentially just under-whipped cream but with the texture of creme anglaise
- 7 Whip the cream only until it's aerated and thick enough to coat the back of a spoon - it should be too soft to be considered whipped cream
Nutrition Facts : Calories 128 calories, Fat 11 g, Carbohydrate 7 g, Cholesterol 41 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 12 mg, Sugar 6 g
CLASSIC WHIPPED CREAM
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try the mascarpone variation below.
Provided by Erin Jeanne McDowell
Categories Dessert Milk/Cream Vanilla Thanksgiving Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 1, 3, or 4 cups, depending on the batch you choose
Number Of Ingredients 12
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.
HOMEMADE WHIPPED CREAM FOR PIES
Spoon some of this delicious whipped cream onto Washington Walnut Pie or Mini Blackberry Pies for a great homemade topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar, and vanilla in the bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk until stiff peaks form.
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- Use right away or store refrigerated in an air-tight container for up to 2 days. When ready, re-whisk for about 30 seconds.
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- Pour heavy whipping cream into mixing bowl and beat on medium to medium high speed with the whisk attachment until the cream gets bubbly and starts to thicken.
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- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
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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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5/5 (1)Category DessertCuisine AmericanCalories 68 per serving
- Chill mixing bowl and attachments in the freezer for 10 minutes before beginning. Cold whipped cream is happy whipped cream.
- Pour heavy cream into a large mixing bowl, add powdered sugar, milk powder, and vanilla extract
- Using the whisk attachment on a stand mixer or hand mixer, mix ingredients on low for 30 seconds to incorporate. Slowly turn the mixer up to medium-high speed.
- Continue to mix until the cream begins to thicken and ripples are visible in the mixture. Turn the mixer off, scrape the bowl with a spatula, mix again on medium-high until whipped cream begins to look complete.
SHOOFLY PIE WITH BOURBON-SPIKED WHIPPED CREAM RECIPE ...
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- Preheat oven to 425°F. Roll pastry dough into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch pie plate; trim excess dough, and crimp edges. Chill pie shell, uncovered, until firm, at least 30 minutes. (Pie shell can be chilled 8 hours or overnight).
- Line chilled pie shell with parchment paper, and fill with pie weights. Bake in preheated oven until edges are lightly browned, about 15 minutes. Remove parchment paper and pie weights; prick bottom of pie shell several times with a fork. Return to oven; bake at 425°F until bottom is lightly browned, 4 to 6 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes. Reduce oven temperature to 350°F.
- While pie shell cools, whisk together 3/4 cup boiling water, molasses, 1 tablespoon orange zest, and baking soda in a large bowl. Let cool 20 minutes.
- While molasses mixture cools, combine flour, brown sugar, and salt in bowl of a food processor. Pulse to combine, about 8 times. Add cold butter, and pulse until mixture is thoroughly combined and sandy, about 8 times. Stir 1 cup flour mixture into molasses mixture.
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- Mix with a hand mixer or a KitchenAid mixer on high speed until the cream is fluffy and forms soft peaks when you pull the mixer out of the bowl (it took me about three minutes).
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- Place all ingredients in a bowl and use a hand mixer or hand blender to whip until stiff peaks form, about 3-5 minutes. Other options are to use a stand mixer with a whisk attachment or a blender.
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- Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
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