Kittencals Perfect Whipped Cream Method Recipes

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KITTENCAL'S SIMPLY PERFECT WHIPPED CREAM



Kittencal's Simply Perfect Whipped Cream image

For the perfect whipped cream use only powdered sugar and make certain to freeze your beaters and bowl for about 15-20 minutes --- the addition of the cornstarch will create more body to the whipped cream and will hold up better.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 4 cups (approx)

Number Of Ingredients 4

1 pint whipping cream (well chilled)
1/4-1/3 cup powdered sugar (use 1/3 to 1/2 cup for a sweet whipped cream)
1/8 teaspoon cornstarch
1 teaspoon pure vanilla extract (optional)

Steps:

  • Place your beaters and bowl in the freezer for about 15-20 minutes.
  • Pour the whipping cream into the cold bowl and beat at medium speed with an electric mixer until soft peaks form.
  • Add in the powdered sugar, pinch cornstarch and vanilla (if using) continue beating until stiff peaks form (do not overbeat).

Nutrition Facts : Calories 440, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 10.9, Sugar 7.5, Protein 2.4

KITTENCAL'S PERFECT WHIPPED CREAM METHOD



Kittencal's Perfect Whipped Cream Method image

Follow the steps for perfect whipped cream, do not use white granulated sugar it will cause the whipped cream to "weep" more use only confectioners sugar and make certain that you chill the glass or stainless steel bowl and beaters in the fridge for at least 1 hour or you can even leave them for 24 hours, no plastic bowls for this please! and leave your whipping cream in the coldest spot in your refrigerator or place in the freezer for 15 minutes

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 2 cups

Number Of Ingredients 3

1 cup very cold heavy whipping cream (35%)
3 -4 tablespoons sifted confectioners' sugar
1/2-1 teaspoon pure vanilla extract (optional but good to add in)

Steps:

  • Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours.
  • Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze).
  • Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened).
  • Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer).
  • Store in the refrigerator until ready to use.
  • It is recommended to use the whipped cream the same day it is made.

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