STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)
This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- To make with fresh, real strawberries:
- Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/4 cup, add it back to the pan and continue to cook it.
- . When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
- . When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. To make with freeze dried strawberries:
- p id="instruction-step-6″>1. Add the freeze dried strawberries to a food processor and grind into a powder.
- . Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!
Nutrition Facts : ServingSize 1, Calories 234 calories, Sugar 15.1 g, Sodium 14.6 mg, Fat 18.9 g, SaturatedFat 12 g, TransFat 0.6 g, Carbohydrate 16 g, Fiber 0.5 g, Protein 1.7 g, Cholesterol 58.8 mg
SWEETENED WHIPPED CREAM
Whipped cream recipes don't have to be hard. This one can even be made ahead. Slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 57 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 6mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET STRAWBERRY PIE WITH HOMEMADE WHIPPED-CREAM TOPPING
Categories Fruit
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Mix graham cracker crumbs, melted butter, and sugar until well blended. Press into a 9-inch pie plate. Bake at 375°F for 10 to 15 minutes, until lightly browned. Cool completely. Lower oven temperature to 325°F. Place strawberries and orange juice in a blender or food processor and blend until mixture reaches a smooth consistency. Run mixture through a sieve into a 1/2 cup measure, scraping the seeds from the bottom to allow the juice to run through. In a medium bowl, mix the condensed milk, egg yolks, and strawberry mixture together until combined. Pour mixture into prepared graham-cracker crust. Place in oven and bake at 325°F for 18 to 20 minutes, until set but center still jiggles when pie is jostled. Allow to cool completely. Meanwhile, chill a bowl of a stand-mixer by either placing in the freezer or filling with ice water for a few minutes. Attach whisk attachment to mixer. Clean out bowl and add 2 cups chilled whipping cream, 3 tablespoon sugar, and vanilla. Beat mixture at high speed until it thickens and soft peaks form, about 1 to 3 minutes. Using a large spreader, spread whipped cream onto the top of the cooled pie to desired thickness.
HOMEMADE WHIPPED CREAM
Steps:
- Place a small bowl and mixer beaters in the freezer for about 5 minutes.
- Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.
Nutrition Facts : Calories 462 calories, Carbohydrate 16 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.3 mg, Sugar 12.8 g
STRAWBERRY PIE WITH WHIPPED TOPPING
This is always the first thing I make when truly seasonal strawberries hit the market stands - I won't buy strawberries any other time, and I wouldn't make this pie with anything but the most aromatic berries.
Provided by evelynathens
Categories Pie
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
- Chill for 30 minutes.
- Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
- Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
- Let cool.
- Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
- Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
- In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
- Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
- Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
- Chill pie for 3-4 hours or until set.
- In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.
Nutrition Facts : Calories 522.1, Fat 27.2, SaturatedFat 12, Cholesterol 54.3, Sodium 190.4, Carbohydrate 68.5, Fiber 4.5, Sugar 42, Protein 4.3
WHIPPED CREAM TOPPING
My grandma does not allow cool whip in her house and this is a simple recipe she has always used. Adjust the sugar and vanilla to taste, but the amounts listed are a good place to start. The imitation vanilla will make the topping taste a little bit more like cool whip if that is what you are going for.
Provided by PDXpilot
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Chill bowl and beaters in the freezer for at least 5 minutes.
- Whip cream until soft peaks form.
- Add sugar and vanilla.
- Whip mixture until stiff peaks form.
- Recipe makes enough to cover a 9" pie.
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