Whippy Whip Cream Food

WHIPPED CREAM

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.

WHIPPED 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 FROSTING

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 FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

WHIPPY WHIP CREAM

Steps:

• Measure up 1 cup of heavy whipping cream and pour into a small to medium size [chilled] mixing bowl. Turn on mixer to high speed and begin the the whipping of the cream. After about 30 seconds, slowly add 1 tablespoons of sugar to the cream while mixing. When mixing the cream, move beaters around bowl slowly until mixture becomes stiff.

WILTON STABILIZED WHIPPED CREAM

Steps:

• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (do not allow it to set).
• Whip the cream with the icing sugar, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

WHIPPED FUDGE

Steps:

• Directions.
• Bring evaporated milk sugar and butter to a hard rolling boil on medium heat.
• I use a non-stick Dutch oven and a long handled wooden spoon. Boil for five minutes -stirring constantly so mixture does not BURN!
• Also, take a stick of butter around the rim of your Dutch oven before cooking your milk/sugar/butter -- Stops it from boiling over, plus it makes sure that all of the sugar gets incorporated -- No grainy bits left in your mix!
• Now for the fun part!
• Chips, nuts, flavoring in large PLASTIC bowl!
• Pour the hot mixture of milk/sugar/butter over the chips, nuts and flavoring.
• USE ELECTRIC HAND MIXER: Start with mixer on low to blend ingredients & then 5 minutes on high. You can also mix it to start off with your wooden spoon and then use hand mixer to finish. This will make the most incredibly light airy delicious decadent fudge you have ever had.
• NO MARSHMALLOW STICKY STUFF TO CLEAN UP!
• Whipping the fudge with the electric mixer eliminates the marshmallow-it is just more sugar and air! The mixer takes care of adding the air to your fudge. It's better for you as you are not adding more sugar.
• I also have added a large Hershey's candy bar-(broken into bits) with the chocolate chips for added richness. You can add any kind of bar you would like (white chocolate etc).
• Pour mixture into 9x13 greased pan -- Spray or buttered, or wax paper lined. Glass or metal. I have even used the bottom of my broiler pan.
• Let cool for at least 30 minutes. You can then cut it and turn it out if you want. I let this fudge cool for at least another 4 hours to set up thoroughly.
• Set it outside if it's really cold, but cover it with plastic or a kitchen towel somewhere safe!
• I have prepared this recipe using many different ingredients-it is fun to experiment and try new flavors together.
• Crushed candy canes, orange extract, almond extract and almonds, coconut, Maraschino cherries, cranberries, peanut butter and butterscotch, white chocolate chips, mint chips -- be brave -- explore your options!
• My husband loves the peanut butter and milk chocolate chips together for this fudge.
• Happy Holidays and Enjoy -- DIANA!

WHIPPED CREAM TOPPING

Steps:

• in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
• don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.