"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
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
WHIPPED CREAM
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
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.
MARSHMALLOW WHIPPED CREAM - NO WEEP
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
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
WHIPPED CREAM
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
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
More about "never weep whipped cream recipes"
HOW TO MAKE PERFECT WHIPPED CREAM — THE MOM 100
From themom100.com
5/5 (2)Category DessertCuisine AmericanTotal Time 5 mins
- Place the cream, confectioners’ sugar and vanilla in a clean bowl (if you chill it first, the cream will whip up faster), or the bowl of a standing mixer outfitting with the whisk insert.
- Use a whisk or a handheld electric mixer on high speed to beat the cream, moving it all around the bowl, until it starts to form soft peaks (or turn on the standing mixer). You may stop there, if that’s as firm as you like it, or continue to beat the cream until it forms stiff peaks (which is when you pull out the whisk or beater and the cream stays in a point, drooping down at the tip). Stop beating at this point – overbeating can cause the cream to separate.
- Use immediately, or cover and store in the refrigerator for up to 6 hours. It can be stored longer, but it will start to lose body.
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