Co2 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:

• Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
• (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
• Beat on low speed until small bubbles form, about 30 seconds.
• Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
• Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
• If necessary, finish beating with whisk to adjust consistency.
• Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.

WHIPPED CREAM

Steps:

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

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.

WHIPPED CREAM DISPENSER RECIPE

Steps:

• Pour all ingredients into Whipped Canister.
• First, unscrew the top of the canister fill to the fill line with cold whipped cream add in powdered vanilla monk fruit sugar.
• Second, make sure to look at the top of the canister and make sure the little plastic ring is inside the top and placed in properly. It needs to be in place or the canister will not work properly. The small plastic ring can be removed for cleaning.
• Thirdly, place one N2O charger inside the cartridge carrier and screw it back on to the dispenser.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.