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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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for Demonstration Video
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