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How about some Bourbon whipped cream on your sticky toffee pudding? Photo courtesy MackenzieLtd.com.
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April 2009
Last Updated November 2014

Product Reviews / Main Nibbles / Dessert Sauces & Toppings

Flavored Whipped Cream Recipes

Page 2: Flavored Whipped Cream Recipes

 

This is Page 2 of a three-page article. Click on the black links below to visit other pages.

 

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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