Try this Whipped Cream recipe, or contribute your own.
Suggest a better descriptionPut bowl in freezer at least 15 minutes before. Add heavy cream, sugar and vanilla in mixing bowl. Mix in medium-high speed for 3-4 minutes. If too thin, whip about a minute longer on high speed. Use immediately or refrigerate for up to 24 hours.
To freeze:
To my pleasant surprise, I found that whipped cream actually freezes very well. Simply dollop spoonfuls of whipped cream onto a parchment-lined baking sheet. If you’re feeling decorative, use a piping tip and pipe little swirls. I did a few different sizes that would work for a mug of hot chocolate or on top of strawberry shortcake.
Pop the whole thing into the freezer until frozen solid, then store in a freezer bag until you need it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (121g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 417 | ||
Calories from Fat: 396 (95%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 44g | 59 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 45.4mg | 2 % | |
Potassium 92.4mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.6g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.