Non Runny Whipped Cream Recipes

EASY WHIPPED CREAM

Steps:

• Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.

STABILIZED WHIPPED CREAM ICING

Steps:

• Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
• Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
• Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
• Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

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.

NON RUNNY WHIPPED CREAM

Steps:

• Chill bowl that you will be whipping the cream into.
• Pour heavy cream into bowl and whip till it forms nice peaks, add the vanilla and the sugar, beat alittle more just till blended but do not over beat or you will be making butter!
• Mix in the pudding with a spoon blend well.

TANGY WHIPPED CREAM

Steps:

• In a stainless steel bowl, add the two creams and whip on medium speed until it starts to thicken.
• Add the vanilla and icing sugar 1 tbsp at a time until consistency is thick.

NO CREAM WHIPPED CREAM

Steps:

• In small bowl, mix cold water with gelatin until gelatin is softened.
• In blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved.
• While blender is running, gradually add almond oil, powdered sugar, and vanilla.
• Place blender in freezer to chill for 15 minutes. Do not let gelatin set.
• In large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form.
• Add the gelatin mixture and continue to whip until stiff peaks form.
• Put in fridge up to 4 days and whip when you want to use it.