Whipped Cream–All the Ways!

 

I know it all seems like a bunch of fun and games, but there are some hard-and-fast rules to living this life of pie…

Like how the first slice is always the ugly sacrificial slice. That first wedge you carve out will undoubtedly be the ugliest piece of the pie. If it’s not, I don’t know what kind of black magic you mess with, but do ya thing, I guess.  As the pie-maker you really should take this hideous first slice as your own, but if you don’t–definitely do not give it to anyone super important. I usually cut an exceptionally large sacrificial slice and leave it with my test kitchen crew. They know what’s up when it comes to the laws of pie.

 

And then there’s rule we’re touching on today: pie must have cream.

Whether it be a creamy  filling, a scoop of ice cream, or a dollop of fresh whipped cream–thou shalt have some cream up in there.

So let’s talk whipped cream. Please know this–there is a time and a place for a tub of Cool Whip (believe me, I know all about that life), but it is not here, it is not now. Fresh cream is way easy to whip up and a lot of fun to to customize to accent the flavor profile of your pie. Below is my go-to base recipe for all-purpose, blank canvas whipped cream. Pretty simple stuff. Following that are just a few flavor variations riffing off of the base recipe to give you an idea of what I’m talking about here. These are just some thoughts (all of which can be tweaked to taste), but your creaming possibilities are limitless–just mess around with it and have some fun. #TGIPieday

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BASIC WHIPPED CREAM

-1 cup heavy whipping cream, chilled

-2 tablespoons sifted powdered sugar

-1/4 teaspoon vanilla extract

1. Chill metal bowl in freezer 15 minutes.

2. Add cream to bowl. Beat with a mixer at medium speed until soft peaks begin to form. Add sugar and vanilla and continue beating until stiff peaks form.

 

Variations:

MINT JULEP

-Add 1 tablespoon bourbon with the sugar and vanilla. Stir in 1 tablespoon chopped fresh mint once cream is whipped.

LATTE

Dissolve 11/2 teaspoons instant espresso powder into the cream before whipping. Add 1/4 teaspoon ground cinnamon with sugar and vanilla.

LEMON-ALMOND

-Add 1/2 teaspoon fresh lemon zest and 1/2 teaspoon almond extract with the sugar and vanilla.

COCOA

-Add 1 tablespoon sifted unsweetened cocoa powder with the sugar and vanilla.



One response to “Whipped Cream–All the Ways!”

  1. Octavia says:

    I just love fresh whip Cream.

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