Rose Whipped Cream Recipes

WHIPPED CREAM CAKE

Steps:

• Preheat the Oven:
• Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
• Mix the Dry Ingredients:
• In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
• Mix the Liquid Ingredients:
• In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
• In a medium bowl, whisk the eggs and vanilla just until lightly combined.
• On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
• Make the Batter:
• Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
• Bake the Cake:
• Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
• Cool and Unmold the Cake:
• Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.

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.

ROSE WHIPPED CREAM

Steps:

• Put cream and rose water into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Use immediately.

ROSE CREAM

Steps:

• This rose cream is an element of our Rose City Waffle. We serve it on a fresh Oregon Hood strawberry-topped waffle with a sauce made from local rhubarb. It makes a lovely dessert piped or spooned into a martini glass with fresh strawberries or raspberries placed on top.
• Soften the gelatin in the cold water for 5 minutes in a microwave-safe container. After 5 minutes, microwave on high for about 11 seconds. Check to see if the gelatin is fully dissolved. If not, microwave in 2 second bursts, stirring each time, until gelatin is dissolved but not hot. Or, you could warm the gelatin in a saucepan over very low heat just to dissolve. Set aside.
• Place the cream and sugar into a food processor using the steel blade. Turn on and process until cream is softly whipped. This should take less than a minute. Alternatively, you could whip the cream with a mixer or whisk.
• Add the sour cream, rose water, and the food coloring, if using, to the processor. Turn on and immediately begin to pour the prepared gelatin in a steady stream into the food processor. Blend for 3 seconds, open the processor lid, scrape the sides and process again for a few seconds more.
• If you have used a mixer, whip in the sour cream, rose water and food coloring, if using, just to blend. Pour in the gelatin in a steady stream, whisking constantly.
• Pour this cream into a glass or allow it to set up and scoop or pipe it. Serve with fresh strawberries or raspberries.

PETITS CHOUX WITH ROSE CREAM

Steps:

• Preheat oven to 375 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a saucepan over medium-high heat, stirring occasionally. Remove from heat. Stir in flour. Return to medium-high heat; cook, stirring constantly, until mixture pulls away from sides, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add whole eggs, 1 at a time, mixing well after each addition. Test batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, mix in egg white a little at a time until it does.
• Transfer to a pastry bag fitted with a 9/16-inch plain round tip (such as Ateco No. 807); set aside. Dip a 1-inch round cookie cutter in flour; mark circles 1 inch apart on baking sheets lined with nonstick baking mats or parchment paper. Pipe batter into circles to fill. Gently smooth and round tops with a moistened fingertip.
• Bake until golden brown, about 20 minutes. Transfer sheets to wire racks to cool.
• Poke a small hole in bottom of each choux with a 5/16-inch French tip (such as Ateco No. 863). Transfer 1 cup pastry cream to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco No. 802). Fill each choux with pastry cream.
• Fold remaining 3/4 cup pastry cream into whipped cream until nearly incorporated but streaks are still visible. Put 6 filled choux into each serving dish; top with whipped cream, dividing evenly. Garnish with rose petals if desired.