Flavored whipped cream from scratch certainly makes a fantastic addition to your homemade desserts. First, I show you how to make homemade whipped cream, and then we go from there...
Remember: Cold is what you need to whip cream. If your kitchen is warm, you might want to put your mixing bowl and beaters in the freezer until needed.
This is so creamy, rich, light and DREAMY. Pure vanilla makes it such a refreshing topping.
Try not to eat it all before you top your dessert.
To make ahead, slightly under-whip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
HOMEMADE WHIPPED CREAM FROM SCRATCH
2 cups heavy whipping cream, very cold
2 to 4 TBS powdered sugar, sifted
(if you want it sweeter, add more)
2 tsp pure vanilla extract
Wet your stainless steel bowl and beaters and place in the freezer for a good 60 minutes before - so it's cold. In the chilled bowl, add the whipping cream and beat on low for 30 seconds or until small bubbles start to from.
Beat the cream and sugar together just until the cream starts to thicken. Start beating the cream slowly (don’t rush), and increase the speed as the cream gains texture. Continue to beat until the cream reaches the desired consistency.
Be certain not to over-beat. When cream is over-beaten, it becomes it becomes very thick and looks as if it’s on the verge of separating; seriously over-beaten cream turns to butter.
To get it right if you are using a mixer, you may want to whip the cream until it is just shy of the desired consistency and finish the job by hand with a whisk.
I prefer cream that is served as an accompaniment or a topping to be softly whipped; cream meant to fill or frost a cake should be whipped firmer. When the cream is whipped almost to the desired consistency, add the vanilla.
Whipped cream is best used soon after it is made, but it will keep for up to 24 hours. If you want a thicker cream, keeping it is a good idea.
To store whipped cream, line a strainer with a piece of dampened cheesecloth, spoon the cream into the strainer over a bowl and wrap the bowl and strainer in plastic wrap. Place in the refrigerator. Stored like this, the cream will lose its excess moisture and thicken.
Coffee Flavored Whipped Cream
Made a coffee mixture by dissolving 1 to 2 tablespoons of instant coffee OR espresso powder in an equal amount of boiling water; let cool completely. When the cream is almost whipped, beat in some or all of the mixture. Start light and work your way up to the taste you like.
Chocolate Flavored Whipped Cream
Using fine quality chocolate (not cocoa powder), gives chocolate whipped cream the perfect texture and depth of flavor - making it almost a dessert itself. The chocolate/cream mixture needs at least 4 hours (24 hours is better) before it is whipped.
3 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
2 to 3 TBS white sugar or to taste
Put the chocolate in a heatproof bowl large enough to use for whipped cream. Stir the cream and sugar together in a heavy bottomed saucepan and bring to a boil.
Remove the pan from the heat and pour the cram over the chocolate. While whisking, beat the chocolate and cram together vigorously because you want to make sure you’ve got a smooth mixture.
Refrigerate at least 4 hours (24 hours is better), and cover the cream once it is cool to protect it from foods with strong odors.
If you have chilled it for only 4 hours, you may want to beat it
in a ice-water bath; set the bowl in a larger bowl filled with ice cubes
With a whisk, beat the cream until it is almost thick and this will happen quickly. You want the cream to be just firm enough to spread but not so firm that is loses its lightness and creaminess.
This can be stored in the refrigerator for up to one day. Once its whipped, it can be covered and chilled for 3 hours.
White Chocolate Flavored Whipped Cream
6 ounces premium quality white chocolate, finely chopped
1-1/2 cups heavy cream
Place the chopped chocolate in a heatproof bowl and set over a pan of simmering water to melt; stir occasionally. While the chocolate is melting, bring 1/2 cup of the cream to a boil.
Transfer the bowl to a counter, pour in the hot cream and let sit
for a minute. Using a small spatula, stir gently until the chocolate
Let it sit until it reaches room temperature - the chocolate can't be the least bit warm when you add it to the whipped cream.
Beat the remaining 1 cup of cream until it holds the softest peaks. With the mixer on high, add the white chocolate all at once and continue to beat just until the whipped cream holds firm peaks. Seal tightly and chill for at least two hours before using.
Bourbon Flavored Whipped Cream
This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie.
1 cup heavy whipping cream
2 TBS white sugar
1 TBS bourbon (or to taste), I use Makers Mark
In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve. Adding 1 teaspoon of pure maple syrup is excellent too.
TIP- You can also make it with 1 tablespoon (or to taste) of Bailey's Irish Cream and use as a topping for brownies. The flavored whipped cream ideas really are endless.
Add some grape juice to whipped cream and serve over angel food cake and homemade vanilla ice cream.
Lemon Flavored Whipped Cream
1 cup heavy whipping cream
1-1/2 TBS white sugar
1 TBS lemon zest
1 TBS lemon juice
Add the heavy whipping cream, lemon juice and lemon zest to a stand mixer and begin to mix on a low speed for 30 seconds.
Once incorporated, turn the speed to high and whip for a few minutes, adding the sugar in increments until it is all whipped into the cream.
Recipe adapted from The Divine Addiction.