Never Weep Whipped Cream Food

WHIPPED CREAM

Whipped Cream image

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

Ingredients

2 tablespoons sugar
1 cup heavy whipping cream

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

Whipped Cream image

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

Ingredients

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

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

MARSHMALLOW WHIPPED CREAM - NO WEEP

Marshmallow Whipped Cream - No Weep image

Talk about Heaven! But be aware - VERY SWEET! A little, very little goes a long way. :) I'm using it as a side for a Flourless Chocolate Torte. It's WONDERFUL! recipe adapted from www.cooks.com

Provided by DoveChocolatierinKY

Categories Dessert

Time 3m

Yield 6-10 serving(s)

Number Of Ingredients 5

Ingredients

1 pint marshmallow cream
1/4 cup butter
1 pint whipping cream
1 teaspoon vanilla
2 tablespoons vanilla pudding mix

Steps:

Whip the whipping cream, vanilla pudding powder, and add vanilla.
Blend the butter into the Marshmellow Cream.
Fold into the whipped cream.
*Great for Jelly Roll filling or for angel food cakes, flourless cakes, etc --
**Because of the gelatin in the pudding, the cream will last up to a week, but I doubt you'll have any leftover to refrigerate!

Nutrition Facts : Calories 585, Fat 37.2, SaturatedFat 23.2, Cholesterol 129, Sodium 144.7, Carbohydrate 61.6, Fiber 0.1, Sugar 35.3, Protein 2.3

"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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