Whipped Cream Recipes
Courtney Said:
Looking for savoury recipes using a whipped cream dispenser?We Answered:
Coronation ChickenAs served to the gathered Heads of Commonwealth to celebrate Queen Elizabeth's Coronation in June 1953. This version is lighter on the mayonnaise, using thick yoghurt to give a summery tang. If you poach the chicken on the day of serving so that you don't have to refrigerate it, it will be beautifully tender. Serve with a cous cous salad, or more traditionally, with a cold rice salad.
2 roasting chickens, around 1.3 kg each
water to cover
200 ml white wine
1 bay leaf
salt and peppercorns
Sauce:
1 tbsp vegetable oil
half onion or 2 shallot, finely diced
1 dsp curry powder
1 dsp tomato paste
180 ml white wine
salt and pepper
1 tsp sugar
1 bay leaf
200 g mayonnaise
200 g natural yoghurt
2 tbsp fresh apricot or mango puree or apricot conserve or sweet mango chutney
100 ml whipped cream
Method:
Clean and dry the chickens and place in a large pot. Cover with cold water and bring to the boil, skimming. Add white wine, bay leaf, salt and peppercorns and simmer for 35 minutes. Drain the chickens and cool.
Heat the oil in a fry pan and cook the onion gently for 3 minutes. Add the curry powder and cook for 2 minutes. Add the tomato paste, wine, salt, pepper, sugar, and bay leaf and bring to the boil. Allow to boil for 2 minutes, then simmer, uncovered, for 5 minutes. Strain and cool.
Combine the mayonnaise, yoghurt and apricot puree or conserve in a bowl. Beat in around 100ml of the cooled liquid a spoonful at a time. Gently fold the cream through the sauce. Joint the chicken and remove the meat (white and brown). Shred, tear or finely slice the meat and toss it lightly in some of the sauce. Arrange the tossed meat on a platter and pour a little remaining sauce over the top to coat. Cover until serving.
Tara Said:
store bought whipped cream in recipes?We Answered:
No you can't use it in a recipe for the very reason you mentioned. It doesn't hold it's volume. It's only good for topping a desserts. Sorry.George Said:
How do you make whipped cream?We Answered:
How much cream you use depends on how much finished product you need. Following is a basic recipe .... for best results, chill your beaters and bowl before whipping.1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Warren Said:
Recipes with whipped cream and chocolate chips?We Answered:
Is the cream already whipped, or do you have a carton of whipping cream? If the latter, this is a really good and easy recipe:1 cup chocolate chips
3/4 cup whipping cream
1 large egg
1. Place the chocolate chips in a blender and pulse to coarsely chop. Pour into a bowl and set aside.
2. Crack the egg into the blender.
3. Heat the cream to boiling in a large glass measuring cup, about 1-1/2 to 2 minutes in the microwave. Watch carefully to prevent over boiling.
4. Turn the blender on and pour in the boiling cream. Add the chopped chocolate chips and blend until smooth, about 1 minute.
5. Pour into 4 1/2-cup ramekins and chill for 30 minutes to an hour.
Max Said:
Whipped cream??We Answered:
1 cup heavy cream1/4 cup sugar
1 teaspoon vanilla
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.
Jeanette Said:
Vegan whipped cream recipes?We Answered:
1st Vegan whipped cream recipeIngredients:
* 1 pound soft (silken) tofu
* 1 tbsp vanilla extract
* 1/4 cup sugar
* 1/4 cup soy milk
Preparation:
Combine the tofu, vanilla and sugar in a blender or a food processor and process until smooth.
With the machine running, gradually add the soy milk through the feeder cap. Refrigerate until serving time. It will keep for a week, but can also be frozen.
2nd Tofu Whipped Cream
8oz silken tofu
½ cup brown rice syrup
1 tablespoon oil (not olive)
1 teaspoon vanilla extract
2 teaspoons lemon rind
pinch salt
Blend until very smooth and chill.
I made 2nd one and it tasted AWESOME on strawberry shortcake (although I used agave nectar instead of rice syrup).