Best 4 Rose Whipped Cream Recipes
Rose whipped cream is a light, fluffy, and exceptionally flavorful whipped cream infused with the delicate aroma and taste of roses. It is incredibly easy to make, requiring just a few simple ingredients and a little bit of time. Rose whipped cream is the perfect topping for a variety of desserts, from cakes and pies to ice cream and fruit salads. It can also be used as a filling for éclairs and profiteroles, or as a dip for fresh berries. With its vibrant color and delicious flavor, rose whipped cream is sure to impress your guests and make any dessert extra special.
Check out the recipes below so you can choose the best recipe for yourself!
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
ROSE WHIPPED CREAM
Use this recipe to garnish our Petits Choux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Put cream and rose water into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Use immediately.
WHIPPED CREAM CAKE
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.
Provided by Rose Levy Beranbaum
Categories Cake Bake Dessert Milk/Cream
Number Of Ingredients 8
Steps:
- Preheat the Oven:
- Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
- Mix the Liquid Ingredients:
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
- In a medium bowl, whisk the eggs and vanilla just until lightly combined.
- On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
- Make the Batter:
- Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
- Bake the Cake:
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cool and Unmold the Cake:
- Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
Tips:
- Use high-quality ingredients: Start with fresh whipping cream and rose water for the best flavor and texture.
- Properly chill your ingredients: Make sure the cream and all the utensils you'll be using are properly chilled before whipping. This will help the cream whip up faster and more smoothly.
- Whisk the cream gradually: Start by whisking the cream slowly and gradually increase the speed as it begins to thicken. Over-whipping can cause the cream to become grainy.
- Add sugar and rose water gradually: Add the sugar and rose water a little at a time, whisking constantly to ensure they are evenly distributed.
- Use a flavored whipped cream immediately: Rose whipped cream is best used immediately after making. It can be stored in the refrigerator for up to 24 hours, but the flavor and texture may change.
Conclusion:
Rose whipped cream is a versatile and delicious topping for a variety of desserts. With its delicate floral flavor and light, airy texture, it adds a touch of elegance to any dish. It is easy to make and can be customized with different flavors and colors, making it a perfect choice for any occasion. Whether you are looking for a simple topping for your favorite dessert or a more elaborate decoration, rose whipped cream is sure to impress.
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