Whether dessert is a bowl of jello, a no bake cheesecake, a fruit salad, a slice of apple pie or something else, whipped cream is a great accompaniment to nearly any dessert. Homemade topping is cheaper than the store bought version and it is simple to make. There are only three ingredients in it, although you do need a little practice to make it right, which has a perfect flavor and consistency.
Good whipped cream needs to be thick rather than watery and thin, and this result is achieved by following a great topping recipe. Making it will only take about ten minutes. When deciding how much you want to make, remember that one cup of non-whipped cream will give you about two cups of finished product.
You will need about a teaspoon and a half of vanilla extract per cup of cream. Use powdered sugar instead of granulated sugar if you are making it for a dessert, which will be sitting out for a while. This ensures the shape of the frosting on the dessert does not change. Whipped cream keeps for about three days in the refrigerator or more if you add stabilizer.
Why Jello and Whipped Cream Pair So Well
Jello and whipped cream have opposite textures, which means they are a great contrast. The smooth, slippery surface of jello contrasts with the fluffy texture of cream. Jello has a fruity taste and cream goes perfectly with this.
Store bought cream is all right but homemade whipped cream is fantastic and you can make different varieties by adding different ingredients to the main recipe.
Making a Creamy Topping with Heavy Cream
The following recipe is very simple and shows you how to make whip cream. There are a few variations that you can try if you like. Add a tablespoon of mint paste and half a teaspoon of fresh mint extract for a tasty mint flavored whip cream, which is great with holiday dessert.
Add a tablespoon and a half of bourbon or rum to your recipe if you want, or add half a teaspoon of chai extract to make a nice creamy topping for apple and pumpkin pies. Use some cinnamon sprinkles to garnish the cream if you are serving it with a pie.
What you will need:
Whisk the vanilla and cream together in a chilled glass bowl using a manual whisk or an electric mixer on low speed. Mix until you can draw an S shape on the cream.
Sift in the powdered sugar, beating the cream until it is like a soft paste. Over-beating it will make it curd-like so stop when it reaches the right consistency. Chill the whipped cream in a covered bowl in the refrigerator.
Source: ezinearticles
Good whipped cream needs to be thick rather than watery and thin, and this result is achieved by following a great topping recipe. Making it will only take about ten minutes. When deciding how much you want to make, remember that one cup of non-whipped cream will give you about two cups of finished product.
You will need about a teaspoon and a half of vanilla extract per cup of cream. Use powdered sugar instead of granulated sugar if you are making it for a dessert, which will be sitting out for a while. This ensures the shape of the frosting on the dessert does not change. Whipped cream keeps for about three days in the refrigerator or more if you add stabilizer.
Why Jello and Whipped Cream Pair So Well
Jello and whipped cream have opposite textures, which means they are a great contrast. The smooth, slippery surface of jello contrasts with the fluffy texture of cream. Jello has a fruity taste and cream goes perfectly with this.
Store bought cream is all right but homemade whipped cream is fantastic and you can make different varieties by adding different ingredients to the main recipe.
Making a Creamy Topping with Heavy Cream
The following recipe is very simple and shows you how to make whip cream. There are a few variations that you can try if you like. Add a tablespoon of mint paste and half a teaspoon of fresh mint extract for a tasty mint flavored whip cream, which is great with holiday dessert.
Add a tablespoon and a half of bourbon or rum to your recipe if you want, or add half a teaspoon of chai extract to make a nice creamy topping for apple and pumpkin pies. Use some cinnamon sprinkles to garnish the cream if you are serving it with a pie.
What you will need:
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 2 teaspoons vanilla extract
Whisk the vanilla and cream together in a chilled glass bowl using a manual whisk or an electric mixer on low speed. Mix until you can draw an S shape on the cream.
Sift in the powdered sugar, beating the cream until it is like a soft paste. Over-beating it will make it curd-like so stop when it reaches the right consistency. Chill the whipped cream in a covered bowl in the refrigerator.
Source: ezinearticles
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