How To Make Whipped Cream From Scratch Food
WHIPPED CREAM FROSTING
Make and share this Whipped Cream Frosting recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 7m
Yield 1 frosting for one layer cake
Number Of Ingredients 12
Steps:
- Using both a chilled bowl and chilled beaters, beat the cream until frothy.
- Add the icing sugar and vanilla gradually while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
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 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.
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- For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
- When you’re ready to make whipped cream, combine the chilled cream, sweetener and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.
- Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.
- continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!
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- In a large bowl, add heavy cream, confectioner's sugar, and vanilla extract. Whip for 2-3 minutes on medium speed until medium peaks form. Once you begin to see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream mostly holds its shape and eventually droops slightly, your whipped cream is ready. Take care not to over-mix or your whipped cream will separate.
- Use immediately for topping desserts like pies, cakes, or fruits. If not using immediately, cover and refrigerate for up to 24 hours.
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- Start by placing your cream in a large mixing bowl. Use an electric mixer fitted with a whisk attachment (or you can use a hand whisk) and start whisking on a low speed.
- Turn the mixer up to a medium speed. Continue to mix and watch closely as the cream changes texture. Instead of going by time, look for visual clues. Your cream will slowly thicken and become smooth, creamy, and cloud-like.
- Once your cream has reached soft peaks, add a teaspoon or two of vanilla extract or vanilla bean paste, if desired. You can stop here or continue to whip your cream to stiff peaks.
- Turn your mixer back to a low speed or swap for a hand whisk. Continue to beat and watch continuously until you see the cream turn very thick and stiff. When this happens, stop immediately or you’ll over whipped your cream.
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- Add ingredients to the bowl and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form.
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