Best Whipped Cream Recipes

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a small bowl beat whipping cream until stiff peaks form; set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.

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.

WHIPPED CREAM

Steps:

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

WHIPPED CREAM FROSTING

Steps:

• Using both a chilled bowl and chilled beaters, beat the cream until frothy.
• Add the icing sugar and vanilla gradually while beating.
• Whip until light and a thick enough consistency to spread as an icing.
• Use immediately.

STABILIZED WHIPPED CREAM ICING

Steps:

• Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
• Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
• Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
• Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

CHILLED POACHED APRICOTS WITH WHIPPED CREAM

Steps:

• Bring wine, water, and sugar to a simmer in a medium saucepan over high heat, stirring until sugar dissolves. Add apricots, pushing down gently, so fruit is submerged. Reduce heat to medium, and let simmer just until apricots are tender, 2 to 4 minutes, depending on ripeness and size of fruit.
• Using a slotted spoon, gently transfer apricots to a dish. Pour in enough poaching liquid to cover fruit (about 1 cup), and cover with parchment. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, about 10 minutes; strain. Refrigerate apricots and syrup separately, for 30 minutes.
• Just before serving, beat cream until soft peaks form. Gently whisk in 1/4 cup cooled syrup, and season with cardamom if desired. Divide apricots among 8 dessert bowls, and drizzle with syrup. Top each with a large dollop of whipped cream.

LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
• Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.

WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)

Steps:

• Refrigerate can of coconut milk, 8 hours or overnight.
• Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
• Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
• Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

SWEETENED WHIPPED CREAM

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.

WHIPPED CREAM CHEESE

Steps:

• In a small bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels.

WILTON STABILIZED WHIPPED CREAM

Steps:

• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (do not allow it to set).
• Whip the cream with the icing sugar, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
• Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM

Steps:

• To make the cinnamon crunch, preheat the oven to 350 degrees F.
• Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
• Reduce the oven temperature to 300 degrees F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
• Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

WHIPPED CREAM POUND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.