This Whipped Cream Frosting makes the perfect whipped cream that will keep in
the refrigerator several hours without separating. It is thick and creamy and oh
so good. You can use it as a filling for cakes, as a frosting, you can pipe
it, or it can be used simply as an
accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding. I have included
recipes for vanilla flavored whipped cream (also called Chantilly Cream), raspberry, strawberry,
lemon, chocolate, and even a mocha flavored whipped cream.
The trick to
making Whipped Cream Frosting is to have the cream, the bowl, and
the wire whisk very cold, as this will help the cream reach its maximum volume when
whipped. It is best to use a metal bowl and place it in the freezer, along
with the wire whisk, for at least 15 minutes.
Now, you need to use heavy cream, also known as heavy "whipping" cream (outside
the U.S. it may have a different name). This
is cream with a butterfat content of between
35 - 40%,
which means it will double in volume and reach
stiff peaks when beaten. When beating the cream, add it to the cold bowl,
along with the vanilla and sugar. (I like to add the smaller amount of
sugar to start as you can always add more if needed.) Start the mixer at low
speed and
gradually increase the speed to high. Depending on what you are using the
cream for, beat just until soft or stiff peaks form. Watch carefully, because
it is very easy to beat the cream until it almost turns to butter. If you
do accidentally over beat, just add a little more cream and beat until
soft or stiff peaks form. If you do plan to store the whipped cream in the
refrigerator you will find that eventually it will separate. If that
happens, simply rewhip. If you want to stabilize the cream so it will not
separate when stored, take about 1 teaspoon unflavored gelatin and
sprinkle it over 1 tablespoon cold water. Let it stand about 5-10 minutes
or until it has softened and swelled (bloom). Then heat it gently (I do
this in the microwave in 5 second intervals) to dissolve the gelatin. Then
whisk it into the softly whipped cream.
Cream is the fat that rises to the top of
whole milk and it has a smooth, satiny texture. It is labeled either as
"pasteurized" or "ultra-pasteurized". Most creams that you buy today are
ultra pasteurized, which is cream that is made by briefly heating the
cream to around 300 degrees F (150 degrees C) to kill the bacteria that can cause it to
sour. It has a much longer shelf life than pasteurized creams.
Keep in mind that not
all brands of heavy creams taste the same and since cream is the main ingredient in
this recipe, you want to use the highest quality that you can afford. My
best advise is to try a few brands until you find one with great flavor
that is at a good price point. Also, use the amounts of sugar and
vanilla extract as a guide, so adjust them to your own personal taste. For
the raspberry and strawberry whipped cream, you can use either jam (or
preserves) or sauces (purees).
Whipped Cream
Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30
minutes. Then place all the ingredients in the cold bowl and beat
just until stiff peaks form.
If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
Raspberry Whipped
Cream: Make the whipped cream frosting but beat only until very
soft peaks form. Then add the
raspberry puree or jam, and
beat just until stiff peaks form. Taste and
fold in more sugar or
puree, as needed. If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
Strawberry Whipped
Cream: Make the whipped cream frosting but beat only until very
soft peaks form. Then add the
strawberry puree or jam, and
beat just until stiff peaks form. Taste and
fold in more sugar or
puree, as needed. If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
Lemon Whipped
Cream: Make the whipped cream frosting but beat only until very
soft peaks form. Then add the chilled lemon curd, and
beat just until stiff peaks form. Taste and
fold in more sugar or
lemon curd, as needed. If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
Chocolate Whipped
Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30
minutes. Place the vanilla extract, 3 tablespoons of sugar, and
cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to
form a thick paste (this will dissolve the cocoa powder). Then add
the rest of the cream and beat just until
stiff peaks form. If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
Mocha Whipped
Cream: Place your mixing bowl and wire whisk in the freezer for
about 15-30 minutes. Place the vanilla extract, 3 tablespoons of
sugar, cocoa powder, and instant coffee powder in the cold bowl.
Stir in about 2 tablespoons of the cream to form a thick paste (this will
dissolve the cocoa and coffee powder). Then add the rest of the
cream and beat just until
stiff peaks form. If not using immediately, cover and refrigerate. Makes about
2 cups (480 ml) whipped cream.
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