Best 6 Sweetened Whipped Cream Recipes
Sweetened whipped cream is a versatile topping that can be used to elevate a variety of desserts, from pies and cakes to fruit and ice cream. With its light and fluffy texture and sweet, creamy flavor, it adds a touch of decadence to any dish. Making sweetened whipped cream at home is a simple process that requires just a few ingredients and a few minutes of your time. In this article, we'll provide you with a few tips and tricks for making the perfect sweetened whipped cream, as well as a few of our favorite recipes for using it in your favorite desserts.
Here are our top 6 tried and tested recipes!
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.
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Provided by Rick Rodgers
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
SWEETENED WHIPPED CREAM
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
SWEETENED WHIPPED CREAM FRAICHE
This stuff is like heaven in a bowl! The best way to make this fraiche, is to place the cream mixture into a larger bowl with ice, then beat the cream... the trick is to have your whipping cream and sour cream VERY cold. You can place it in the freezer for about 5 minutes until really cold, just watch it does not freeze. Do not use low-fat or fat-free sour cream, only regular full-fat for this. This takes no time to make on a heavy-duty stand mixer fitted with a whisk attachment, if you are using a hand mixer then just be patient, it will take several minutes to achieve the right consistency.
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 7 cups (approx)
Number Of Ingredients 4
Steps:
- In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
- Store any leftover fraiche in the fridge.
- Delicious!
Nutrition Facts : Calories 450.8, Fat 42.6, SaturatedFat 26.3, Cholesterol 152.6, Sodium 58.8, Carbohydrate 16.4, Sugar 13.6, Protein 2.6
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
Tips:
- Use heavy cream: Heavy cream is the best choice for making whipped cream because it contains a high percentage of butterfat, which helps it whip up thick and fluffy.
- Chill the cream and beaters: Chilling the cream and beaters before whipping helps the cream whip up faster and more easily.
- Whip the cream gradually: Start whipping the cream on low speed and gradually increase the speed as the cream begins to thicken.
- Don't overwhip the cream: Overwhipping the cream can cause it to become grainy and stiff.
- Add sugar or flavorings gradually: If you are adding sugar or flavorings to the whipped cream, do so gradually while the cream is whipping.
- Use whipped cream immediately: Whipped cream is best used immediately after it is made. It can be stored in the refrigerator for up to 24 hours, but it may start to lose its volume and texture.
Conclusion:
Sweetened whipped cream is a delicious and versatile topping that can be used on a variety of desserts and drinks. It is easy to make at home with just a few simple ingredients. By following the tips above, you can make perfect whipped cream every time.
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