Ina Garten Whipped Cream Recipes

COFFEE GRANITA (WITH SWEETENED WHIPPED CREAM)

Steps:

• Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
• Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.

MAKE-AHEAD WHIPPED CREAM

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.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.