Frozen Whipped Cream Recipes

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.

Steps:

• In a large bowl, combine whipped topping and milk; fold in frozen berries. Serve immediately or refrigerate until serving. Freeze leftovers; remove from the freezer 30 minutes before serving.

Steps:

• Heat the oven to 350 degrees. Grease a half sheet tray and line with parchment or waxed paper. Sift all the dry ingredients 3 times to aerate. Cream the butter until smooth and fluffy in a mixer fitted with a whisk attachment; add 1 1/2 cups of the sugar and mix. Add the eggs, 1 at a time, mixing after each addition. Beat until fluffy and light.
• With the mixer running at low speed, add 1/3 of the dry ingredients and mix. Add 1/2 of the buttermilk and mix. Repeat with remaining dry ingredients and buttermilk and mix until smooth. Pour the batter into the prepared pan and spread it out into the corners.
• Bake until set in the center and springy, 20 to 25 minutes. Let cool in the pan on a wire rack. Lay a piece of parchment or waxed paper on a work surface. Turn the cake out onto the work surface and peel off the paper that the cake baked in. Flip the cake over again so the shiny top side is facing up.
• Cut the cake in half crosswise so you have 2 rectangles of cake. Whip the cream with the remaining 2 tablespoons of sugar and vanilla until stiff. Spread an even layer over 1 piece of the cake, then flip the other piece over (so that the shiny side faces down, and will touch the cream) and place on top of the cream. Freeze for 1 hour.
• Cut into bar-shaped sandwiches, (about 2 by 3 inches each). Wrap individually in parchment or waxed paper, as you would wrap a present, and serve frozen. The recipe can be made several weeks in advance and kept frozen, in a plastic container or individually wrapped, until ready to serve.

Steps:

• Chop chocolate into small pieces and place in the top of a double boiler over simmering water.
• Stir occasionally until melted.
• Add the cocoa and sugar, stirring constantly until thoroughly blended.
• Remove from heat and slowly add 1/2 cup of the milk and stir until smooth.
• Cool to room temperature.
• In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice.
• Blend on high speed until smooth and the consistency of a frozen daiquiri, pour into a giant goblet and top with whipped cream and chocolate shavings.
• Whipped cream: Combine the cream and the vanilla and mix well with an electric mixer with a whisk attachment.
• Start whipping the cream on medium speed.
• Add the corn syrup slowly while beating.
• Whip until the cream holds soft peaks.
• Slather, drop and dollop onto whatever your heart desires.
• Enjoy with a straw or a spoon!
• Prep and cooking time are my guess.

Steps:

• Whip the cream and sugar until firm consistency.
• Put in a bread shaped mold that is freezer safe.
• Add the wafers.
• Put in freezer for 24hrs.