Sturdierwhippedcream Recipes
STURDY WHIPPED CREAM FROSTING
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Provided by Jo-Lynn Jansen
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 10 g, Cholesterol 68.5 mg, Fat 19.1 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 89.6 mg, Sugar 8.6 g
STURDIER WHIPPED CREAM
The addition of cream cheese whipped with heavy cream produces a stiffer mixture that stands up to desserts longer even between cake layers. This recipe was part of a longer, involved cake recipe from America's Test Kitchen.
Provided by SusieQusie
Categories Dessert
Time 5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.
- With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.
Nutrition Facts : Calories 704.6, Fat 63.5, SaturatedFat 38.4, Cholesterol 225.5, Sodium 300.6, Carbohydrate 30.8, Sugar 27, Protein 5.8
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
WHIPPED CREAM BISCUITS
Since there is no shortening to cut in, these light, airy biscuits are quick and easy to make. Time the baking so that they're out of the oven when you sit down to eat. -Linda Murrow, Aurora, Colorado
Provided by Taste of Home
Time 20m
Yield 5 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 248mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE WHIPPED CREAM
Steps:
- Place a small bowl and mixer beaters in the freezer for about 5 minutes.
- Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.
Nutrition Facts : Calories 462 calories, Carbohydrate 16 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.3 mg, Sugar 12.8 g
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.
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For every cup of whipping cream, sprinkle 1/2 teaspoon gelatin over 1 tablespoon cold water in a small heatproof bowl and let rest for 5 minutes, then heat in the microwave for 5 to 10 seconds until the gelatin melts into a clear liquid. Let the gelatin cool while you start whipping the cream, then add the gelatin during the soft-peak stage.
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Instructions. For best results, chill metal mixing bowl and metal whisk in freezer for 10 to 15 minutes. Combine cream, sugar, and vanilla (if using) in mixing bowl and beat until soft peaks form, 3 to 4 minutes, or until stiff peaks form, about 6 to 8 minutes (the stiffness of the peaks depends on what you want for your particular application ...
From culinaryhill.com
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STABILIZED WHIPPED CREAM (HOMEMADE COOL WHIP) - DESSERT NOW …
1 1/2 cups heavy whipping cream, cold 1/2 cup powdered sugar 1 tsp vanilla extract Instructions Chill bowl and whisk/beaters in fridge for 5-10 minutes. Place cold water in a microwave safe dish (preferably one with a pourable spout) and sprinkle the gelatin over the water. Whisk/stir together and set aside for 5 minutes to absorb and solidify.
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STABILIZED WHIPPED CREAM - ERREN'S KITCHEN
Instructions. Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream. Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all, so check often).
From errenskitchen.com
From errenskitchen.com
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If the gelatin solidifies, microwave for 5 seconds. In a stand mixer fitted with the whisk attachment, add cream, powdered sugar and vanilla. Mix on low speed (setting 2) until bubbles form, 1 minute. Turn speed to medium (setting 5), when a trail of cream forms (just below soft peaks), about 2 minutes.
From jessicagavin.com
From jessicagavin.com
STRAWBERRY WHIPPED CREAM RECIPE - THE SPRUCE EATS
1/4 cup heavy cream (cold) 2 teaspoons powdered sugar Steps to Make It Gather the ingredients. Place the strawberries in a bowl and mash with a wooden spoon. Set aside. If desired, strain the mixture to remove the seeds. Using a hand mixer or a stand mixer with the whisk attachment, whip the cream with sugar until it reaches soft peaks.
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HOW TO STABILIZE WHIPPED CREAM WITH CREAM OF TARTAR
Using the whisk attachment of your stand or hand mixer, beat the whipped cream on medium-high speed until it begins to thicken. Add sugar, vanilla extract, and cream of tartar. Increase to high speed, and continue to beat until soft peaks form. Use immediately, or cover and store in the refrigerator for up to 3 days. Notes
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STRAWBERRIES AND YOGURT WHIPPED CREAM - SKINNYTASTE
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Ground into a powder, freeze-dried fruit soaks up excess moisture to make whipped cream especially flavorful, thick, and stable. Food processors incorporate less air into whipped cream than traditional methods, creating an extremely dense foam that's stable enough to use as a frosting. With a handful of freeze-dried fruit, you can make a ...
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STABILIZED WHIP CREAM - THIS SILLY GIRL'S KITCHEN
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STABILIZED WHIPPED CREAM WITH GELATIN FOR PIPING
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STURDY WHIPPED CREAM FROSTING - MAJOR HOFF TAKES A WIFE
In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in.
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HOW TO MAKE SWEET (STABILIZED) STIFF WHIPPED CREAM
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SHELF STABLE WHIPPED CREAM WITHOUT HEAVY WHIPPING CREAM
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STURDY STRAWBERRY WHIPPED CREAM FROSTING ~SWEET & SAVORY
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WHAT TO MAKE WITH HEAVY WHIPPING CREAM: 36 DELICIOUS …
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STABILIZED WHIPPED CREAM (5 EASY VARIATIONS) | SUGAR GEEK SHOW
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HOW TO MAKE STABILIZED WHIPPED CREAM - BIGGER BOLDER BAKING
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STABILIZED WHIPPED CREAM | CHEW OUT LOUD
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HOW TO MAKE STABILIZED WHIPPED CREAM - LIVE WELL BAKE OFTEN
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined.
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From livewellbakeoften.com
STRAWBERRY WHIPPED CREAM - JOYFOODSUNSHINE
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STABILIZED WHIPPED CREAM FROSTING RECIPE | MYRECIPES
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HOW TO MAKE WHIPPED CREAM: 3 FLAVORS & VIDEO - THE RECIPE …
To stabilize whipped cream using gelatin, place a few tablespoons of cold water in a small bowl. Sprinkle half the package of gelatin over top of the water and let it sit for 5 minutes. Microwave the gelatin on high for 10 seconds and stir until dissolved. If it is not clear and smooth, microwave another 5-10 seconds and stir.
From thereciperebel.com
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From thespruceeats.com
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3 INGREDIENTS, 5 MINUTES: FRUITY, STABLE FOOD PROCESSOR WHIPPED …
A handful of freeze-dried fruit is all it takes to make a colorful and vibrantly flavored whipped cream that's ultra stable, too. Beaten in a food processor, it's extra dense, and, thanks to the freeze-dried fruit, stable over much longer periods of time than regular whipped cream. It's the ultimate topping for pies and other desserts, and makes one of the best frostings for layer …
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Instructions. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
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