Make Ahead Whipped Cream Food

MAKE-AHEAD WHIPPED CREAM

Make-Ahead Whipped Cream image

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

Ingredients

1/2 cup (4 ounces) sugar
1/8 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1 1/2 cups (12 ounces) heavy cream
2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise with a paring knife

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.

MAKE-AHEAD WHIPPED CREAM

Make-Ahead Whipped Cream image

Sometimes it's the little details that can make a meal. Fresh whipped cream is a must for holiday pies but is often forgotten amidst the chaos. If past experience tells you that you'll surely forget to whip some up (even if it's super easy), then go ahead and make it ahead, then freeze and forget it. The corn syrup stabilizes the cream: no re-whipping required!

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield about 4 cups

Number Of Ingredients 3

Ingredients

2 cups heavy cream
1/3 cup light corn syrup
1/2 teaspoon pure vanilla extract

Steps:

Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form. Transfer to a shallow baking dish or pie pan and spread out into an even layer. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.
To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

"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

Ingredients

1 pint whipping cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
1 teaspoon powdered sugar, more to taste for sweetened whipped cream
1/2 teaspoon vanilla extract

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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