After taking a very scientific survey of one (me) I’ve
discovered that whipped cream is easily the most popular desserts topping
on the planet. Whether you are making chocolate whipped cream, topping
strawberry shortcake or smothering a piece of pumpkin pie, there is no
limit to what this creamy delicious stuff can do to improve your eating
experience. While you can always get your whipped cream fix by using the
stuff in the can it isn’t nearly as tasty as whipping your own and piling
Whipped cream and especially flavored whipped cream is made from heavy
cream, powdered sugar, and a flavored extract or flavoring ingredient. How
much sugar and/or flavoring ingredient is solely dependent on your taste
and sweet tooth. I suggest about one to two tablespoons of powdered sugar
per two cups of cream, (you can certainly increase the amount without
any problems). Vanilla is the typical flavor added to sweeten whipped
cream and it gives it
that signature flavor, but most any flavor you like mixes nicely with the
cream so feel free to experiment. When you go to the store you’ll find
that there are all kinds of products available. You need to make sure you
get the right cream for the job.
Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12
percent milk fat, and it CAN NOT be whipped.
Light cream, also called coffee or table cream, contains anywhere from 18
to 30 percent fat and CAN NOT be whipped.
Whipping cream contains 30 to 36 percent milk fat and sometimes
stabilizers and emulsifiers. Whipping cream will double in volume when
Heavy cream, also called heavy whipping cream, is whipping cream with a
milk fat content of between 36 and 40 percent. It's usually only available
in specialty or gourmet markets.
Whipped cream in pressurized cans is a mixture of cream, sugar,
stabilizers, emulsifiers and gas, such as nitrous oxide. It works
fine in a pinch but is not nearly as tasty as
the home made stuff.
Be careful about the “non dairy” dessert toppings," They are usually made
with hydrogenated vegetable oils, have absolutely no cream in them but
they usually have sodium casienate which is a milk product. Check the
For the best, lightest and most flavorful results when you whip your cream
make sure that the cream is very cold. Chilling the bowl and beaters or
whip in advance is also important. Begin by whipping the cold cream at a
moderate speed. Soft peaks will mound when dropped from the whip. This is
when you want to add sugar or other flavoring ingredients. Medium peaks
retain marks of the whip and will hold a soft peak that droops over
slightly. Stiff peaks will form distinct mounds that hold their shape. Be
careful not to over beat. Similar to egg whites, cream can be over beaten.
Over beaten cream first develops a granular appearance. Eventually lumps
will form and, if you continue whipping the cream will turn to butter. If
you accidentally over beat heavy or whipping cream so much so that it
begins to turn buttery, gently stir in additional cream, 1 tablespoon at a
time. Don't "beat" the cream again or you'll be right back where you
began. Remember to use a bowl that's deep enough, keeping in mind the
cream will double in volume when it's whipped. Decrease the instances of
splattering by gradually increasing the speed of the mixer from low to
high. One last whipping cream note before we get to the recipes: You'll
get more volume from whipped cream if you hold off adding sugar or
flavorings like vanilla or liqueurs until the cream has been whipped to
CHOCOLATE WHIPPED CREAM FROSTING
1 pt. whipping cream
2/3 cup chocolate chips
In a sauce pan heat the cream to a simmer. Add the chips and stir until
melted. Remove from the heat immediately and cover and refrigerate for 24
hours. Whip as for whipped cream. Frosts 2 (9 inch) layers. Great for
angel food cake.
APPLE CRISP WITH ALMOND WHIPPED CREAM
1/4 cup sugar
Dash of cinnamon
1/3 cup raisins
6 tart apples
1/2 cup butter
1/2 cup firm packed brown sugar
1/2 cup old-fashioned oatmeal (uncooked)
1/2 cup flour
1/2 cup chopped almonds
1/2 teaspoon cinnamon
Pinch of salt
1/4 cup sugar
Preheat oven to 375. Butter 9 inch pie pan or flatter flan
dish. Peel and core apples, then slice them and toss with 1/4 cup sugar,
raisins and dash cinnamon (you can also use a dash of nutmeg, if desired).
Set the pan aside. In a bowl combine the butter, brown sugar, oatmeal
flour chopped almonds and cinnamon. Mix to combine into a crumbly mixture.
Sprinkle the mixture over the apples and then bake for 35 minutes or until
the apples are tender. Remove and place on cooling rack. When apple crisp
is warm, it is ready to serve. Prepare Almond Whipped Cream.
ALMOND WHIPPED CREAM:
1 cup heavy cream
2 tablespoon confectioners' sugar
1/2 teaspoon almond extract
Whip cream in chilled bowl until it begins to hold its shape. Add
confectioners' sugar and almond extract and beat until slightly stiff.
Serve with apple crisp.
STRAWBERRY CREAM PUFFS (Dairy)
This dessert may take a little more time than you’re used to but the extra
effort will be worth it when you serve it to guests that will be too busy
eating it to tell you how wonderful it is.
recommends the following procedure to ensure that strawberries are
not infested with insects:
1. Carefully remove the green leaf of the strawberry without making
a hole in the top of the berry. If a hole was made, the strawberry
should then be cut in half, allowing you to wash both the inside and
outside of the strawberry.
2. Place the berries in cold water while adding a few drops of
non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.
Puffed Pastry AKA Choux Paste:
3/4 cup butter
1 1/2 cup water
3/8 teaspoon salt
1 1/2 cups all-purpose flour
2 squares semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk
Almond Pastry Cream:
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 pint strawberries
Preheat the oven to 400. In 10-inch Dutch oven over medium
heat, heat butter, water and salt until boiling. Remove from heat. Add
flour all at once. With a wooden spoon,
vigorously stir until mixture forms a ball and leaves
the sides of the Dutch oven. Add eggs 1 at a time, beating well
after each, until smooth. Cool mixture slightly.
Using a pastry bag and large tip, drop 3-inch circles of choux paste
around in a circle in a 12-inch shallow Dutch
oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes,
or until golden, firm and dry. Take off heat and leave in oven for
15 minutes. Cool. Use a timer and rotate lid and
While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour,
salt and milk together and cooking over medium heat, stirring
constantly until mixture thickens and boils.
Boil 1 minute. In a small bowl beat egg yolks slightly.
Temper the egg yolks by beating a small amount of the hot mixture
into the eggs. Slowly pour the egg mixture back into the milk mixture,
well. Cook over medium-low heat, stirring constantly until mixture
thickens and coats spoon well. Do not boil. Remove from heat. Stir in
vanilla and almond extracts and cool. Whip heavy whipping cream to stiff
peaks, adding whip cream aid now, and fold into cooled pastry cream.
After puff ring cools, with a sharp knife, carefully cut
puff ring in half horizontally. With spoon, remove soft interior and
discard, leaving hollow ring shell. Fill bottom
shell with cream, then place sliced strawberries on the
top and then replace the top of the shell. Refrigerate to set up.
Prepare chocolate glaze by melting the chocolate
and butter together in a 5-inch Dutch oven,
stirring constantly. Stir in powdered sugar and milk until
smooth. Cool. Spread on top of ring while slightly warm.
Refrigerate ring. To serve, fill center of ring
with fresh chocolate-dipped strawberries and serve
Recipe from Clyde and Terry Miller Courtesy of the Food Network
ESPRESSO WHIPPED CREAM
This is great piled high on hot cocoa
1 cup chilled whipping cream
3 tablespoons golden brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
In a small bowl combine the brown sugar, vanilla and espresso powder and
set it aside. In a chilled mixing bowl beat the whipping cream until it
forms soft peaks. Add the espresso mix and continue beating until you have
firm peaks. This can be made up to 4 hours in advance. Cover and chill.
Makes about 2 cups.
WHIPPED CREAM CHEESE FROSTING (Dairy)
A decadent whipped cream and cream cheese frosting that has everyone
asking if they can lick the bowl.
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks
form; set aside. In a large bowl combine cream cheese, sugar, salt and
vanilla. Beat until smooth, then fold in whipped cream. Makes 1 frosting
for a 2 layer 9 inch cake (12 servings).
MOCHA WHIPPED CREAM FILLING
2 1/2 cup whipping cream, well chilled
1/3 cup sifted confectioner's-sugar
3 tablespoons sifted unsweetened cocoa
1/2 teaspoons instant coffee powder
1/2 tablespoon water
2 tablespoons coffee flavored liqueur
In a small cup combine the instant coffee and the water.
Mix to combine and set aside. Pour cream into a well-chilled mixing bowl.
Beat slightly and then stir in the confectioner's sugar and cocoa.
Continue beating, on a medium speed until the cream begins to thicken. Add
the coffee zest and liqueur. Continue whipping until cream reaches the
soft peak stage, and remove from the mixer. Finish beating by hand using a
wire whisk, whipping until cream is quite thick but not grainy.
Refrigerate. Makes 3 to 4 cups.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2005