Maidas Skinny Whipped Cream Recipes

HOMEMADE WHIPPED CREAM

Steps:

• Place a small bowl and mixer beaters in the freezer for about 5 minutes.
• Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.

PERFECT WHIPPED CREAM

Steps:

• In a small bowl, beat the cream until it is slightly thickened.
• Blend in sugar and vanilla.
• Beat until thickened.

EASY CHOCOLATE MOUSSE

Steps:

• 1 Sprinkle the gelatin on the liqueur in a small bowl and set aside. 2 Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer. 3 Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture. 4 Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature. 5 To make the meringue, half-fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume. 6 Fold the meringue into the chocolate mixture. 7 Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.

MAIDA'S SKINNY WHIPPED CREAM

Steps:

• 1 Whisk the sour cream in a small bowl until smooth. Set aside.
• 2 Whip the heavy cream until it holds soft peaks, either by hand or by machine.
• 3 For the meringue, half fill a saucepan with water and bring it to a boil over medium heat. Reduce the heat so that the water boils gently.
• 4 Combine the egg whites and sugar in the heatproof bowl of an electric mixer and place over the pan of simmering water. Whisk gently until the egg whites are hot and the sugar is dissolved. Whip by machine with the whisk attachment on medium speed until the meringue is risen in volume and cooled. Be careful not to overwhip or the meringue may become grainy.
• 5 Test the meringue with a fingertip to see if it is still warm. If the meringue is well risen in volume before it has cooled to room temperature, remove the bowl from the mixer and set it in a bowl of cold tap water. Use a large rubber spatula to stir the meringue over the cold water until it is cool when you test it with a fingertip.
• 6 Quickly whisk the cream again if it has become separated and whisk in the sour cream. Use a large rubber spatula to fold in the meringue.
• Use this with any dessert that's crying out for a spoonful of whipped cream.
• If you prepare the cream in advance, scrape it into a shallow bowl and cover it with plastic wrap. Keep the cream refrigerated for no more than a couple of hours or it will separate.