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Monday, February 24, 2014

Fresh Whipping Cream

The secret to making great whipped cream is always use a glass bowl, make sure bowl and beaters are clean and GREASE FREE

makes 16 servings
 1 cup heavy cream
 1 teaspoon vanilla extract
 1 tablespoon confectioners' sugar


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.

Here are a couple other Whip Cream Recipes for you

Peppermint Whipped Cream
 •6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
 •2 cups of whipping cream
 1.Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
 2.Process until the candy canes util they are a fairly fine powder.
 3.In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
 4.Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

Marshmallow Whipped Cream
 •1 cup of whipping cream
 •1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
 •dash of vanilla
 •1-2 cups mini marshmallows (I use 1 1/2 cups)
 1.In a bowl, whip cream until firm.
 2.Blend in sugar and vanilla.
 3.Fold in marshmallows.  Use immediately to top cups of hot coca if desired.  Or place in the fridge for a few hours and the marshmallows will puff up and soften.  This is the way I like to use it.

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