Fresh Whipped Cream Topping Recipes

SWEETENED WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

WHIPPED CREAM TOPPING

Steps:

• in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
• don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.

FRESH WHIPPED CREAM TOPPING

Steps:

• Pour cream in to a chilled glass or metal mixing bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended.
• Mixture should have stiff peaks.
• The whipped cream may be put into a pastry bag and used for that added effect.

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 FROSTING

Steps:

• Using both a chilled bowl and chilled beaters, beat the cream until frothy.
• Add the icing sugar and vanilla gradually while beating.
• Whip until light and a thick enough consistency to spread as an icing.
• Use immediately.

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 TOPPING

Steps:

• Chill a medium-sized mixing bowl (metal works best) and mixer beaters in refrigerator for 15-30 minutes before preparing. Make sure to thoroughly chill whipping cream as well.
• Pour all ingredients into the mixing bowl. (Note: You may choose not to add the nutmeg. I like to use it for a surprising, earthy flavor. I also substitute other spices such as cinnamon or cloves if the mood strikes. You may use your discretion).
• Beat at low speed at first until mixture begins to bubble and slightly thicken.
• Then beat at medium-high speed until beaters begin to leave a trail, and stiff peaks form when tested with the back of a spoon (Note: Do not beat too long, or the mixture will become sweetened butter).
• Top dessert of your choice.
• Cover and store in refrigerator for 24-48 hours.

WHIPPED CREAM TOPPING

Steps:

• Chill bowl and beaters in the freezer for at least 5 minutes.
• Whip cream until soft peaks form.
• Add sugar and vanilla.
• Whip mixture until stiff peaks form.
• Recipe makes enough to cover a 9" pie.

HOMEMADE WHIPPED CREAM FOR PIES

Steps:

• Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar, and vanilla in the bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk until stiff peaks form.