HOMEMADE FLAVORED WHIPPED CREAMHomemade Pie Recipes Flavored whipped cream certainly makes a fantastic addition to your desserts. 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. More homemade dessert recipes at the end of the page. 
FLAVORED WHIPPED CREAM RECIPES Cream will whip to almost two times its volume. To fill and cover a cake with whipped cream, you should start with 2 cups of heavy cream. 2 cups very cold heavy cream 1 to 4 TBS powdered sugar, sifted 1 tsp pure vanilla extract 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 Chocolate Flavored Whipped Cream 3 ounces bittersweet chocolate, finely chopped 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 and water. 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 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 is smooth. 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 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. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.