Zesty Whipped Cream Recipes
ZESTY WHIPPED CREAM
Take plain old whipped topping and dress it up with different flavors such as lemon, lime, vanilla or even banana extract, or orange juice (and zest). How about some liquor such as Grand Marnier or Bailey's Irish Cream? Or try any soft fruit such as strawberries, blueberries, kiwi, etc. Endless possibilities! Using a mini food processor works great for mashing the berries. This recipe makes quite a bit of whipped cream, but since there are alot of variables for different flavors, you could make many different flavors from just one batch, . :)
Provided by 2Bleu
Categories Berries
Time 5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large bowl, whip or beat heavy cream to medium peaks. Add confectioners' sugar and continue beating to stiff peaks.
- Divide whipped cream in half. Fold in juice and zest to one bowl and fold in berries to the other.
- Use right away or refrigerate till needed. (Recommended to use the same day).
Nutrition Facts : Calories 475.8, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 45.6, Carbohydrate 20.4, Fiber 0.3, Sugar 15.6, Protein 2.6
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
LEMON WHIPPED CREAM
Make and share this Lemon Whipped Cream recipe from Food.com.
Provided by Carole Reu
Categories Low Protein
Time 5m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Whip heavy cream.
- Fold in sugar, lemon juice and zest.
Nutrition Facts : Calories 21.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.8, Sodium 1.9, Carbohydrate 1.3, Sugar 1.1, Protein 0.1
CLASSIC WHIPPED CREAM
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try the mascarpone variation below.
Provided by Erin Jeanne McDowell
Categories Dessert Milk/Cream Vanilla Thanksgiving Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 1, 3, or 4 cups, depending on the batch you choose
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
- Do Ahead: Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you're ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
- Variation
- Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ⅓ cup mascarpone; for a full batch, 113 g / ½ cup; and for a mile-high batch, 170 g / ¾ cup. Place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, if using, and mix to combine.
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