. . . of course if you’re going to make the Short Schaumtorte, you need a good Whipped Cream recipe!
Naturally Sweetened Whipped Cream
1 cup whipping cream
3 Tbsp honey, maple syrup, or other sweetener of choice
1 tsp vanilla (you can omit vanilla if using maple syrup)
In a chilled bowl, mix all at medium speed until soft peaks form. Makes 2 cups.
Spoon or pipe extra whipped cream into mounds on a baking sheet lined with wax paper. Freeze until firm. Transfer frozen cream to a container and freeze for up to one month.
To thaw, remove the amount you need and let stand at room temperature for five minutes.
Naturally Sweetened Whipped Cream
1 cup whipping cream
3 Tbsp honey, maple syrup, or other sweetener of choice
1 tsp vanilla (you can omit vanilla if using maple syrup)
In a chilled bowl, mix all at medium speed until soft peaks form. Makes 2 cups.
Did you know whipped cream can be frozen?
To thaw, remove the amount you need and let stand at room temperature for five minutes.
My Mom also came across a stable whip cream that works great in fruit salads etc, anything that calls for nasty cool whip. It's been an awesome find, since you can make it and keep in the fridge and it won't get runny like normal whipped cream. Here it is.
ReplyDeleteStable Cream
2 cups whipping cream
1 tsp. unflavored gelatin dissolved in 2T. cold water. Whip cream until barely getting stiff. Add gelatin mix beating at same time. Add sweetners, flavor as desired.
Great idea! Thanks for sharing!
ReplyDelete