Better Than Whipped Cream Recipes

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.

WHIPPED CREAM

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.

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!

BETTER THAN WHIPPED CREAM

Steps:

• Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken.
• Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.