Whipped Cream Sunset Recipes
WHIPPED CREAM
Steps:
- In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino or vanilla. Whip to fluffy peaks, about 2 minutes.
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
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.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
WHIPPED CREAM SUNSET
Smirnoff offered up this recipe for Leap Day this year! I had one and they are GREAT! You should try this too!
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 drinks, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients, except for grenadine, in a cocktail shaker with ice and serve in a martini glass.
- Top with grenadine.
- Garnish with whipped cream.
Nutrition Facts : Calories 172.3, Fat 0.1, Sodium 5.4, Carbohydrate 16.8, Fiber 0.1, Sugar 12.3, Protein 0.2
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- For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
- When you’re ready to make whipped cream, combine the chilled cream, sweetener and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.
- Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.
- continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!
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