Best Rum Whipped Cream Recipes

TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
• For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
• To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.

RUM WHIPPED CREAM

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

BAREFOOT CONTESSA PUMPKIN PIE WITH RUM WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream. Rum Whipped Cream Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.

COCONUT-RUM WHIPPED CREAM

Steps:

• In a bowl, whip the cream until soft peaks start to form.
• Add the sugar and whip until stiff peaks form.
• Whip in the coconut milk.
• Gently fold in the rum.
• NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.

SPICED APPLE CIDER WITH RUM WHIPPED CREAM

Steps:

• For cream:
• Stir all ingredients in medium bowl. Chill until ready to use, up to 1 day.
• For cider:
• Bring first 6 ingredients to boil in heavy large pot, stirring occasionally. Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35 to 40 minutes. Strain cider into medium saucepan. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• Return cider to simmer. Remove from heat. Mix in 1/2 cup Tuaca and 1/4 cup dark rum. Divide cider among 8 mugs.
• Beat cream until peaks form. Spoon whipped cream atop cider and serve.

CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM

Steps:

• Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
• When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
• Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
• Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
• Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM

Steps:

• Position rack in bottom third of oven and preheat to 350 degrees F. Roll dough disk out on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 3/4 inch, fold under and crimp edge. Cook 6 tablespoons butter in heavy medium skillet over medium-high heat until brown and fragrant, about 3 minutes. whisk in 1 cup corn syrup, then 1 cup sugar. Cook until sugar dissolves and mixture is smooth, about 1 minute. Remove from heat, cool to room temperature, about 25 minutes. Beat 4 eggs, 2 tablespoons rum, 2 teaspoons vanilla, and 1 pinch of salt in large bowl to blend. Gradually stir in sugar mixture from skillet. Fold in 1 1/2 cup nuts. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set in center, about 45 minutes. Cool pie completely. (Can be made 1 day ahead. Cover pie loosely; let stand at room temperature.) Beat whipping cream, brown sugar, and remaining 1 tablespoon rum in another large bowl until peaks form. Serve cream with pie.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
• Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
• Off the heat, stir in the remaining raspberries and the frambroise.
• Slice the bread in 1/2" thick slices and remove the crusts.
• In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
• Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
• Continue adding bread, cutting it to fit the mold, and berries.
• Cover the pudding with plastic wrap and refrigerate over night.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
• RUM WHIPPED CREAM:.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
• When it starts to thicken, add the sugar, vanilla and rum.
• Continue to whip until it forms stiff peaks.
• Now, fold in almonds.
• Serve cold.
• Serve the pudding in wedges with rum whipped cream, delicious!

COFFEE RUM WHIPPED CREAM

Steps:

• Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees.
• Butter two 9-inch cake pans, line bottom with parchement paper and set aside.
• Wisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has desolved and mixture is warm, 3 to 4 minutes. attach bowl to mixer fitted with the wisk attachment. add vanilla and salt. Beat on mudium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a latge bowl.
• Put egg whites into the clean, dry bowl of an electric mixer fitted with the wisk attachment. Beat egg whites on medium-high speed until soft peaks form. gradually add remailing 1/2 cup sugar. Beating until stif, glossy peaks form.
• Fold one-third of the egg white mixture into the yolk mixture. Fold in the remaining egg white mixture. fold in flour, then butter, until just combined.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks, then remove the parchment paper. reinvert and let cool completely.
• For the syrup bring sugar and 1 cup water to a boil in a saucepan. Cook, stiring consistantly, until sugar has dissolved. Stop stiring and bring to a boil. reduce heat and simmer 5 minutes. Remove from heat and stir in rum, let cool completely.
• Meanwhile, make the whipped cream: Put cream, sugar and vanilla into a clean bowl of an electric mixer fitted with the wisk attachment. Beat on medium-low speed until medium peaks form.
• Assemble the cake:.
• Put pastry cream into the clean, dry bowl of an electric mixer fitted with the wisk attachement. Beat on medium-low speed until smooth. Trim tops of cakes to be flat and halve each horizontally.
• Place 1 layer on a cake plate and brush top with syrup, then spred with half the pastery cream. top with the second cake layer, brush top with syrup. Top with 1/4-inch-thick layer of whipped cream. Top with the third cake layer. Bruch with syrup, then spread with remaining pastry cream. Top with final cake layer and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cup skewer flush with top of cake. Spread whipped crean all over the top and sides of the cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.
• PASTERY CREAM:.
• Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over mediun heat.
• Wisk egg yolks and remaining 1/4 cup sugar in a medium bowl. wisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, wisking. Add remaininf milk mixture, 1/2 cup at a time. pour mixture into a pan and heat. wisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. discard vanilla bean.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl and plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl.
• Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
• Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely.
• Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely.
• Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form.
• Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl. Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined. Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely. Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely. Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form. Pastry Cream: In a medium saucepan, combine milk, 1/4 cup sugar, vanilla-bean scrapings and pod, and salt. Place over medium heat, and bring to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and the remaining 1/4 cup sugar. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan, and cook, whisking constantly, until mixture returns to a simmer and thickens, about 2 minutes. Remove and discard the vanilla-bean pod. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium until the butter melts and mixture cools, about 5 minutes. Remove bowl from mixer, and place a piece of plastic wrap directly on the surface of the pastry cream; this will prevent a skin from forming. Transfer to refrigerator until cold, at least 2 hours, and up to 2 days. Just before using, remove from refrigerator and return to mixer fitted with a paddle attachment, and beat until smooth, or whisk by hand until smooth. Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise. Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream. Rum Whipped Cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl.
• Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
• Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely.
• Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely.
• Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form.
• Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.