25 Whipped Cream Flavours

September 5, 2017

 

 

Image: Free stock images

 

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.

 

INGREDIENTS

 

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

 

 

 

POINTERS 

 

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.

 

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