Lemon Vanilla Whipped Cream Food

VANILLA WHIPPED CREAM

Steps:

• Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

VANILLA WHIPPED CREAM

Steps:

• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

LEMON WHIPPED CREAM

Steps:

• Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

LEMON WHIPPED CREAM

Steps:

• Beat cream on high speed until it begins to thicken.
• Gradually add sugar.
• Continue beating and add lemon juice.
• Beat until soft peaks form.
• Fold lemon rinds in by hand.
• Refrigerate.

LEMON VANILLA CUSTARD PIE W/ BRANDIED WHIPPED CREAM

Steps:

• Mix french vanilla pudding mix with 1/4 cup cream, 1 cup milk, vanilla, and lemon curd; mix with wire whisk until well combined. Pour into prepared pie crust and put in refrigerator 5 minutes or until set. Meanwhile, cook coconut pudding mix, 1/4 cup cream, 1 cup milk, and vanilla over medium high heat for 2 minutes stirring constantly until slightly thickened(it will thicken as it cools). Fold in whipped cream and spread on top of vanilla layer. Set up in refrigerator for another 5 minutes. Meanwhile, whip together 1 pint whipping cream, comfections sugar, and brady with electric mixer until it forms stiff peaks like mernigue. Spread over top and set in refrigerator for 5 minutes to 1 hour to set. Slice and enjoy! Store leftovers in refrigerator.