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Mountains of Whipped Cream

14 years ago

DD got carried away making whipped cream and we have a mountain leftover. It's already been sweeten with sugar and vanilla. Does anyone have any baking recipes I could make to use this up? I'd love to amke some cookies or whatever for the gift baskets. DH nephews love home baked goods as part of their presents.

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Comments (4)

CA Kate z9
14 years ago
Maybe ice cream. I don't know of any cookies, but if you fold the whipped cream into pancake batter the pancakes are quite special.
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rachelellen
14 years ago
I have read (probably in this forum) that you can freeze whipped cream in portion sized dollops to be used on desserts at a later date.
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What a great idea! It's frozen yogurt but with lots of good fruit in it. The yogurt would give it the body it needs without the fat. I think you could try fat-fee sour cream, too: that might be less tangy than the yogurt. Fat free sour cream, since it's made with skim milk, is thickened with something else, probably carageenan. Any fat-free half and half would also have a substitute thickener.Some thickeners hold up to freezing and some don't. There's a lot of difference between brands in how sour they are: you might have to try a few. I use half fat-free yogurt and half fat-free sour cream for many sauces. I tried making ice milk with plain milk, and it didn't work out. Not enough body. I meant to repeat it using something thicker, but haven't yet. I've been thinking about fat-free evaporated milk; that would have more body to it. Let us know what you try and what works!
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iSi whipped cream or other CO2 aerosol cream
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"OK, wasn't sure. It would be whatever comes with it or as sold as refills. Does that effect the stability of the cream" Read this: "--------The N2O gas is extremely soluble in fatty compounds. In aerosol whipped cream, it is dissolved in the fatty cream until it leaves the can, when it becomes gaseous and thus creates foam. Used in this way, it produces whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. If air were used as a propellant, oxygen would accelerate rancidification of the butterfat; nitrous oxide inhibits such degradation. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like 'sparkling' sensation. However, the whipped cream produced with nitrous oxide is unstable and will return to a more liquid state within half an hour to one hour. Thus, the method is not suitable for decorating food that will not be immediately served.--------" dcarch
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Comments (3)
I have been making this one taught to me by a friendm but I use a ice cream maker. To me its more like ice milk. Simple and good 1 can 14oz condensed milk 1/2 gal (maybe a touch more) whole milk 1/4 cup to 1/2cup sugar-depending on your taste 1 1/2 tbs van. extract Hope this helps
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Comments (4)
Stabilize the whipped cream - 1/2 t unflavored gelatin powder 2 T cold water 1 C whipping cream 2 T powdered sugar Sprinkle gelatin over cold water in small bowl to soften. Scald 2 T of the cream in tiny pan on stove; pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. In a stand mixer with a whisk attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. 10-20 seconds more. Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or sponge cake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Fold in the strawberry freeze dried - about 1 T. Taste and add more. Place fresh strawberries around the edge.
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dirtgirl07
14 years ago
Well... you might just have to bite the bullet and give everyone a spoon, a big spoon.

I'm thinking a dollop on the coffee and surely there's something to mix with it to make fillings for cookies.

Hope you get some good suggestions here..
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grainlady_ks
14 years ago
You can quick-freeze it in dollops on a baking sheet lined with parchment paper, or better yet a Silpat (or other brand of silicon baking mat) and put the frozen dollops in a plastic freezer bag or container. These can be tossed into hot chocolate or coffee. Unfortunately, they have a rather short freezer life of around 2 months.

Add some crushed peppermints or candy cane to the whipped cream and then freeze it in dollops. That would be nice in hot chocolate.

A friend mixed Sugar-Free Instant Chocolate Pudding into unsweetened whipped cream (sorry, don't know the proportions) and would use the frozen Chocolate Whipped Cream dollops as an ice cream-like dessert treat when she was on a high-protein diet. (No heart attack --- so far...)

-Grainlady
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