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To me, no sweet treat is complete without a dollop of whipped cream. Light, fluffy whipped cream topping can save even the most disastrous dessert. But it need not have to be the same old vanilla flavour all the time. Use this chart to make 25 different types of whipping cream which you can pair with cakes, pies and cobblers.
1 cup heavy cream
Suggested flavouring agents
Add the flavourings once you reach soft peak stage. Whip until you get stiff peaks.
VANILLA BEAN - 1 vanilla bean, scraped or 1/2 tsp vanilla bean paste
VANILLA SPICE - 1 tsp vanilla extract + 1/4 tsp ground cinnamon
ALMOND - 1/2 tsp almond extract
STRAWBERRY - 1/4 to 1/3 cup pureed strawberries
BLUEBERRY - 1/3 cup blueberry preserves (Use fresh puree if available)
RASPBERRY - 1/3 cup raspberry preserves (Use fresh puree if available)
LEMON - 2 tsp lemon zest + 1 tsp lemon extract
ORANGE - 1 1/2 tsp orange blossom water+ 1 tsp orange extract
ROSE - 1 Tbsp rose water
CHOCOLATE (WITH COCOA) - 1 1/2 Tbsp cocoa powder dissolved in 1 Tbsp boiling water, cooled
DARK CHOCOLATE - 70 g good quality dark chocolate, melted and cooled
MILK CHOCOLATE - 120 g good quality milk chocolate, melted and cooled
WHITE CHOCOLATE - 100 g good quality white chocolate, melted and cooled
DARK CHOCOLATE MOUSSE - 110 g good quality dark chocolate + 1/4 cup cream, melted and cooled
COFFEE - 2 tsp instant coffee powder dissolved in 1 Tbsp boiling water, cooled
MOCHA - 70 g good quality chocolate + 2 tsp instant coffee powder, melted and cooled
AFTER EIGHT - 70 g dark chocolate, melted and cooled + 1/2 tsp peppermint extract
CARAMEL - 1/3 cup caramel sauce
BUTTERSCOTCH - 1/4 - 1/3 cup butterscotch sauce
COOKIES AND CREAM - 12 Oreos, crushed or powdered
PEANUT BUTTER - 1/4 cup peanut butter
NUTELLA - 1/4 cup Nutella
CHAI SPICED - 1/2 tsp ground cinnamon + 1/4 tsp ground cardamom + 1/4 ground ginger + 1/8 tsp vanilla extract
RUM - 1 Tbsp dark rum + 1/4 tsp vanilla extract
BAILEYS - 2 Tbsp Baileys Irish Cream Liquor + 1/4 tsp vanilla extract
Use heavy cream (Minimum 36% fat).
Chill your bowl and beater.
Dairy whipping cream NEEDS to be stabilised. That’s when Confectioner’s sugar comes in.
Add confectioner’s sugar when the cream starts to thicken before reaching soft peak stage.
The quantity of confectioner’s sugar ranges from 1 Tbsp - 1/4 cup for every cup of whipping cream. This depends on the flavouring agents you have chosen.
Start with 1 tbsp of sugar and adjust the quantity as required.
Best way to store the cream after whipping is to store it in the refrigerator.
Don’t leave whipped cream products at room temperature for more than 3 hours.
You can use the same method to flavour NON-DAIRY CREAM and BUTTERCREAM, WITHOUT ADDING CONFECTIONER'S SUGAR.