WHIPPED CREAM COST RECIPES
WHIPPED CREAM RECIPE | ALTON BROWN | FOOD NETWORK
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Total Time 20 minutes
Prep Time 10 minutes
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
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.
WHIPPED CREAM RECIPE - FOOD.COM
This is the perfect topping for your Thanksgiving pumpkin pie. It is also wonderful on top of most desserts, especially fresh berries! Enjoy! (cook time is beat time!)
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 3 cups
Number Of Ingredients 3
Steps:
- Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
- (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
- Beat on low speed until small bubbles form, about 30 seconds.
- Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
- Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
- If necessary, finish beating with whisk to adjust consistency.
- Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
Nutrition Facts : Calories 436.9, FatContent 44, SaturatedFatContent 27.4, CholesterolContent 163, SodiumContent 45.4, CarbohydrateContent 9.7, FiberContent 0, SugarContent 6.5, ProteinContent 2.4
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If there is some fat left on the bottom, the cream won’t be fat enough and won’t whip well. Pour the chilled heavy cream to a chilled bowl. Add sugar and beat with chilled beaters until soft peaks form, making sure the sugar has completely dissolved. Add preferred flavors if needed.
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