Emergency Whipped Cream Recipes
MAKE-AHEAD WHIPPED CREAM
Sometimes it's the little details that can make a meal. Fresh whipped cream is a must for holiday pies but is often forgotten amidst the chaos. If past experience tells you that you'll surely forget to whip some up (even if it's super easy), then go ahead and make it ahead, then freeze and forget it. The corn syrup stabilizes the cream: no re-whipping required!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 4 cups
Number Of Ingredients 3
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.
EASIER STABILIZED WHIPPED CREAM
This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.
Provided by HeathersKitchen
Categories Dessert
Time 10m
Yield 8 1/4 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put all the ingredients in a large mixing bowl.
- Mix on low speed until ingredients are combined.
- Mix on high speed until soft peaks form, scraping sides of bowl often.
- Store tightly covered in the refrigerator for up to 3 days.
HOMEMADE WHIPPED CREAM
Steps:
- Whip all ingredients together until you have soft peaks.
EMERGENCY WHIPPED CREAM
Make and share this Emergency Whipped Cream recipe from Food.com.
Provided by Colorado Lauralee
Categories Egg Free
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Use a bowl and beater which have been chilled.
- Put the water in first, with the lemon, then the dry milk.
- Beat until fluffy.
- If you want a dessert whip, use fruit juice for the water and add 1 teaspoon vanilla.
- Remember to add 'chill' time.
Nutrition Facts : Calories 642.5, Fat 34.2, SaturatedFat 21.4, Cholesterol 124.2, Sodium 479.9, Carbohydrate 51.8, Fiber 0.1, Sugar 49.9, Protein 33.8
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