Tuesday, August 10, 2010

Be a whipping Cream Whiz

*Add powdered sugar to whipping cream before beating, the whipped cream stands up well, even if it is not used immediately.

*Whipping cream retains its shape longer if when whipping you add one teaspoon of light corn syrup for each half pint of cream.

*For whipping cream with a heavier texture that does not separate, add 1/4 cup instant vanilla pudding mix along with powdered sugar and vanilla for each pint of cream.

*try flavored whipping cream

Chocolate Whipped Cream:
1 pint heavy cream
3 heaping Tablespoons cocoa mix
3 heaping Tablespoons sugar
1/2 t. vanilla extract

Combine all the ingredients in a bowl and whip with a mixer until the cream forms peaks.
Yield 2 cups..

Nutmeg Whipping Cream:
1/2 cup whipping cream
1 T. sugar
1/4 t. finely shredded orange peel
1/4 t. vanilla 1/8 t. ground nutmeg

In a chilled small mixer bowl, combine all of the ingredeients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks from. Serve immediately, or cover and chill.
Yield: 1 cup

Easy Lemon Cream:
1 cup whipping cream
1t. vanilla
1 cup purchased lemon pudding

Beat whipping cream and vanilla until soft peaks form..Fold in lemon pudding and stir gently until combined. For a creamier texture stir in one T. of lemon juice or milk.