Best Red White And Blue Whipped Cream Recipes
RED, WHITE AND BLUE DESSERT
This is a yearly tradition in my home since I found this recipe in TOH in 1994. My family and friends look forward to it every year. I make it only on the 4 of July or Memorial day, just because I love the idea of the tradition, but would be a great desert any time. I hope you like it as much as we have.
Provided by Baby Chevelle
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy.
- Fold in the whipped cream.
- Place a third of the mixture in a 4qt bowl.
- Reserve 20 strawberries halves and 1/2 cup of blueberries for garnish.
- Layer half of the remaining strawberries and blueberries over cream mixture.
- Top with another third of the cream mixture and the remaining berries.
- Spread the remaining cream mixture on top.
- Use the reserved strawberries and blueberries to make a flag on top.refrigerate.
Nutrition Facts : Calories 258.9, Fat 18.9, SaturatedFat 11, Cholesterol 64, Sodium 92.5, Carbohydrate 22.1, Fiber 2.9, Sugar 16.3, Protein 3
RED, WHITE AND BLUE DESSERT
I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it's perfect for the Fourth of July or any other patriotic occasion. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Nutrition Facts : Calories 168 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 44mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
RED, WHITE AND BLUE STRAWBERRY SHORTCAKE
Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too.
Provided by Tara Salerno
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
- Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 30.9 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 189.3 mg, Sugar 17.6 g
RED, WHITE, AND BLUE-MISU
A great romantic mix of two favorites - tiramisu and fruit trifle! Use any mix of fruit you like - Our family likes this combination, and we do use fresh fruit when in season.
Provided by Laura Dietz Mulholland
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
- Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
- Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
- When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 30.3 g, Cholesterol 73.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.9 g, Sodium 241.8 mg, Sugar 8.6 g
RED, WHITE AND BLUE ICE CREAM CAKE WITH WHIPPED CREAM FROSTING
Such a pretty cake and so easy to make. Everyone raved about it, but as a warning when making, be sure to take the cake out of the freezer at least a half hour before trying to cut and freeze as the cake layer freezes HARD!! Prep time does not include time to soften ice cream. When it came to frosting, I was worried about having enough for decorating so doubled the frosting amount and while I had a lot left over, don't think it would have been enough for frosting and decorating without it
Provided by Bonnie G 2
Categories Dessert
Time 43m
Yield 1 8" Cake, 14 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
- Add the sour cream and vanilla extract and mix until well incorporated.
- Add the egg whites and mix until well combined.
- Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
- Add the milk and water and mix until well combined.
- Add the remaining dry ingredients and mix until well combined.
- Spread the cake batter evenly into the bottom of the prepared pan.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
- When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
- Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
- Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
- Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
- Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
- Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
- Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
- Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
- STABILIZED WHIPPED CREAM FROSTING:.
- Add gelatin to cold water in a bowl.
- Set this over a saucepan with boiling water until the gelatin is clear.
- Cool to room temperature.
- Meanwhile whip the cream until it is medium thick.
- With the mixer still on, pour gelatin into the center of the cream.
- Continue to whip. Add the powdered sugar and vanilla extract.
- Continue whipping until cream is in soft peaks.
- At this point you can add food coloring, keeping half white and half red.
Nutrition Facts : Calories 274.7, Fat 16.8, SaturatedFat 10.4, Cholesterol 59.6, Sodium 127, Carbohydrate 27.2, Fiber 0.6, Sugar 20, Protein 3.9
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