April 2009
Last Updated January 2019
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Flavored Whipped Cream Recipes
Page 2: Flavored Whipped Cream Recipes
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Bourbon Or Rum Whipped Cream
Enjoy this with chocolate, coffee, nut, pumpkin and vanilla desserts. Chill the bowl and cream thoroughly before beginning.
- 1 cup heavy cream, chilled
- 2 teaspoons light brown sugar
- ½ teaspoon vanilla extract
- 1 tablespoon bourbon or rum
Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream, sugar, and vanilla on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form. Add Bourbon and continue to beat until stiff but still creamy. Makes about 2 cups.
Five Spice Whipped Cream
Add a little spice to chocolate, coffee, pumpkin, sweet potato and vanilla desserts.
- 1 cup heavy cream, chilled
- 1 tablespoon confectioner’s sugar
- ¼ teaspoon Chinese five-spice powder
Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream, sugar, and five-spice on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until stiff but still creamy. Makes about 2 cups.
Holiday Spice Whipped Cream
The cinnamon and nutmeg flavor of this whipped cream is perfect for the holidays with pumpkin pie and sweet potato pie, or to give a holiday twist to chocolate or coffee desserts, including ice cream.
- 1 cup heavy cream, chilled
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream, sugar, cinnamon, and nutmeg on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until stiff but still creamy. Makes about 2 cups.
Lavender Whipped Cream
Lavender pairs wonderfully with fresh fruit, fruit desserts, pound cake, lemon poppyseed cake and anything chocolate. And vanilla ice cream, of course.
- 1 cup heavy cream, chilled
- 1 tablespoon confectioner’s sugar
- 3 tablespoons dried culinary lavender
- Dried or fresh lavender for garnish
Combine cream and lavender in a small mixer bowl; cover and refrigerate for 8 hours so the cream absorbs the lavender flavor. Strain and discard the lavender. Chill the bowl, beaters before whipping. Using an electric mixer, whip cream and sugar on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until stiff but still creamy. Makes about 2 cups.
Salty Caramel Whipped Cream
Serve this with nut desserts including pecan pie, or a sundae with vanilla or caramel ice cream. If you love salted caramel as much as we do, see our favorite salt caramel chocolates.
- 1 cup heavy cream, chilled
- ¼ teaspoon salt
- 1 tablespoon caramel sauce
Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream and salt on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form. Add caramel and continue to beat until stiff but still creamy. Makes about 2 cups.
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