Cruzette
Santa Cruz, CA
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I have some heavy whipping cream left over from another recipe. I want to make whipped cream out it. Please share your favorite whipped cream recipe.
How long will it keep in the refrigerator? Can I make it a few days ahead of time?
Thanks for your help!
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danpreszler
North Dakota
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Throw it in a chilled bowl and beat till stiff. Careful - if you over do it, you'll have butter. Then ad a tsp of vanilla and sugar to taste, and you're done. It's always best fresh.
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Suzanne and Brad
Oregon
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danpreszler wrote:Throw it in a chilled bowl and beat till stiff. Careful - if you over do it, you'll have butter. Then ad a tsp of vanilla and sugar to taste, and you're done. It's always best fresh.
Use powdered sugar. Should last 2-3 days in the fridge.
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mike4947
N. Syracuse, NY
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I make a 6 layer cake that uses whipped cream for icing the outside. Lasts for at least a week without running or going sour in the fridge.
For those who are wondering: you take 2 regular cake rounds and slice them in thirds. (Alton Brown has a great way to do it, check out the food netwood site) Then layer of cake layer for either custard or vanilla pudding, layer of cake, layer of your favorite jam (I love raspberry) layer of cake, layer of hot fudge sauce, (works better with hot fudge sauce than regualr chocolate or gaunche) and repeat. Let set in fridge for a couple of hours to firm up. I lost one trying to frost it to quick. Talk about a mess as the layers all slid accross the counter LOL. Then frost with the whipped cream.
A warning to weight watchers this is definitely not low or no cal.
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rbrand
Victoria, BC, Canada
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You can place spoonfuls on a tray and freeze it. It is good for months.
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fordsooperdooty
Southern California
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Freeze the bowl you'll be using, freeze the beater blades too. And Chill the creme as cold as you can get it. And set the bowl into iced water. Cold, cold, cold is the key for perfect, long lasting Whipped Creme! And whip only until "peaks" form. Good luck!
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swtgran
Brimfield, Ohio
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Never heard of freezing it on tray. Thanks for the tip. Terry R.
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Pangaea Ron
Anacortes, WA, USA
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ETON MESS
From Martha Stewart Living
Ingredients
1 pound strawberries, hulled and quartered
3 tablespoons granulated sugar
1 cup heavy cream
1/4 cup confectioners' sugar
3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)
Directions
Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
Coarsely crush berries using a potato masher. Whisk together cream and confectioners sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.
We had this in England last summer, and it's a quick and easy recipe. The powdered suger is overkill and probably not neccessary. We keep meringue cookies from Trader Joe's on hand, and actually use whipped cream from a can.
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TripleE
Traveling the country
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Add a little cream of tartar to the cream when whipping and it will last longer. As already stated - make sure everything is cold when you start.
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Cruzette
Santa Cruz, CA
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Thanks everyone! I knew I was asking the right people!!!
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