So...I'm really only giving you a half recipe. School is kicking my butt right now, but I just had to share this with you because it has literally changed my life. Ok, maybe just my culinary life, but still...it's really awesome.
I made profiteroles (cream puffs). That's what's in this picture. I also made homemade whipped cream and homemade chocolate sauce to go with them. They were awesome and I will share the recipe...eventually. But today, today we're talking about whipped cream.
I love homemade whipped cream. It's so fresh and soft and fluffy and amazing. You go from liquid to amazing dessert compliment. Or, if you're like my family, you maybe squirted the stuff out of the can and directly into your mouth.... Anyway, I really like making homemade whipped cream, as it's super simple and adds such an amazing, homey touch to any dessert. But, if you've ever made it, you know that that fluffy cloud of goodness lasts approximately long enough for you to maybe finish your dessert. It's just not very stable. And saving left overs? Oh, man, forget it! Until now! I kid you not, I made fresh whipped cream Sunday night, we used it straight out of the pyrex container Monday night, and would still be using it today....if we hadn't eaten it all. It stayed fluffy and awesome the whole time! The secret? Gelatin. It stabilized that baby like no other. It was so good, I'm making another batch tonight to wow my friends with at our little get-together this evening. Berries and cream, anyone?
Whipped Cream with a Twist
makes about 2 cups or so of whipped cream
adapted from Baked Bree
1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
2 Tablespoons honey
1 teaspoon vanilla or 1/2 - 1 seeds of a vanilla bean
Pour water into small, microwave safe bowl. Sprinkle tsp of gelatin over top. Let dissolve. When dissolved, microwave on high heat for 30 seconds. The resulting mixture should be liquid. Set aside.
In a mixer with whisk attachment, beat the heavy cream until soft peaks begin to form (start slow and build up to high, otherwise you might just end up wearing the cream before you get it to whipped status!). Add the honey, gelatin, and vanilla (in whatever form you chose). Beat until fluffy and the cream holds peak. Don't overbeat or it will curdle! Ta-da!
Want to jazz it up? Try adding chocolate, almond extract (just a little; it's potent stuff!), peppermint extract, or cinnamon for a deliciously flavored cream. Store leftovers in an air-tight container. It should be still "good" for at least 4-5 days, but may loose some of its fluffiness - like I said, ours didn't make it past two days because we just liked it too much
I love homemade whipped cream. It's so fresh and soft and fluffy and amazing. You go from liquid to amazing dessert compliment. Or, if you're like my family, you maybe squirted the stuff out of the can and directly into your mouth.... Anyway, I really like making homemade whipped cream, as it's super simple and adds such an amazing, homey touch to any dessert. But, if you've ever made it, you know that that fluffy cloud of goodness lasts approximately long enough for you to maybe finish your dessert. It's just not very stable. And saving left overs? Oh, man, forget it! Until now! I kid you not, I made fresh whipped cream Sunday night, we used it straight out of the pyrex container Monday night, and would still be using it today....if we hadn't eaten it all. It stayed fluffy and awesome the whole time! The secret? Gelatin. It stabilized that baby like no other. It was so good, I'm making another batch tonight to wow my friends with at our little get-together this evening. Berries and cream, anyone?
Whipped Cream with a Twist
makes about 2 cups or so of whipped cream
adapted from Baked Bree
1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
2 Tablespoons honey
1 teaspoon vanilla or 1/2 - 1 seeds of a vanilla bean
Pour water into small, microwave safe bowl. Sprinkle tsp of gelatin over top. Let dissolve. When dissolved, microwave on high heat for 30 seconds. The resulting mixture should be liquid. Set aside.
In a mixer with whisk attachment, beat the heavy cream until soft peaks begin to form (start slow and build up to high, otherwise you might just end up wearing the cream before you get it to whipped status!). Add the honey, gelatin, and vanilla (in whatever form you chose). Beat until fluffy and the cream holds peak. Don't overbeat or it will curdle! Ta-da!
Want to jazz it up? Try adding chocolate, almond extract (just a little; it's potent stuff!), peppermint extract, or cinnamon for a deliciously flavored cream. Store leftovers in an air-tight container. It should be still "good" for at least 4-5 days, but may loose some of its fluffiness - like I said, ours didn't make it past two days because we just liked it too much