15 ways to eat whipped cream (but unfortunately not)
With the exception of the whipped cream bikini, I love every whipped cream app out there. Pile it on pies, pour it into drinks, eat it with a spoon – all of the methods for getting whipped cream into your mouth are valid, but some are more interesting than others. Whether you like it sweet, plain, or savory, we’ve got you covered with 15 intriguing ways to make and eat the ubiquitous chewy filling.
Stabilize it with powdered milk or sour cream
Whipped cream is usually added to a dessert at the last minute for a dramatic touch, but also because it’s not the most stable topping. After a while on the table, the whipped cream may begin to deflate and flow. Give it a fighting chance and stabilize it with sour cream or powdered milk. The sour cream provides a little extra fat to help solidify things, while the milk protein powder helps your peaks stay high, even if you decorate your dessert before the apps hit the table.
Add some umeboshi vinegar
Umeboshi vinegar is not real vinegar, but the liquid that remains after Japanese plums are salted. It’s salty, sour, a little fruity and funky, and illogically delicious in a fluffy cloud of sweet whipped cream.
Dash in some cocktail bitters
Although they’re known as the “bar cart spice rack,” bitter cocktails are nothing more than concentrated botanical extracts, and you can use them to flavor all sorts of things, including whipped cream. . As I mentioned before, they won’t aggressively flavor your cream, but it will give it a sophisticated edge:
In terms of flavors, adding bitters to your cream won’t give it a strong taste of something else, but it will make it taste better, more nuanced and more sophisticated. The regular Angostura will serve you well, but I think the orange bitters would be especially nice, and could be a good use for any sets of “artisanal” flavored bitters you’ve been given in a trade. work gifts.
Flavor it with malted milk powder
Adding a tablespoon of malted milk powder to your heavy cream before whipping gives it a toasty malty flavor that’s perfect for sundaes, shakes, and (obviously) malts.
Make it tasty
Heavy cream is neither sweet nor salty on its own, and adding air to the equation doesn’t change that. As I mentioned before, there is no reason to restrict yourself:
Reserving whipped cream for desserts and desserts only is stupid. Sweet mountains of fluffy whipped cream can and should be used in savory dishes. Have you ever wanted to add a touch of pure creaminess to a dish, but didn’t want to wet your food either? Salted whipped cream is the solution. To open your mind to the possibilities, think of it as a more understated creme fraiche, a burrata burrata, or a funnier take on (boring) liquid cream, which is literally what it is. Lay it in bowls of soup, on canapes of dried fish and on summer tomato salads (or just dip a cherry tomato in it).
Flavor it with freeze-dried fruit
When pulverized and mixed with whipping cream, freeze-dried fruit adds vibrant color and flavor. Blueberries, raspberries, strawberries, and mangoes can all be blended and blended to create a lovely chewy filling. (Just be sure to add sugar; this fruit is quite tart.)
Freeze and cut into cute little shapes
It’s hard to make a small amount of whipped cream, which can lead to leftovers. Whipped cream doesn’t last too long in the fridge, but it freezes very well. Spread it out in small swirls on a baking sheet lined with parchment paper and put it in the freezer for a few hours, or roll it out, freeze it, and cut it into festive shapes with cookie cutters.
Make Barbra Streisand’s Instant Coffee Ice Cream
Last year I paid nearly $70 for a little retro cookbook called “Singers & Swingers in the Kitchen.” There are plenty of delights to savor within its pages, but Barbra Streisand’s Instant Coffee Ice Cream might just be the best recipe. Made with marshmallows, whipped cream, instant coffee, and milk, this recipe is creamy and sweet, like a cup of coffee doctored by someone who doesn’t really like coffee, but loves cream and milk. sugar. (Try it with pretzels.)
Don’t whip it at all
The whipped cream is pretty good in its flat, pre-popped state. In fact, as we discussed earlier, cold, lightly sweetened, unwhipped cream is my favorite summer berry and stone fruit topping:
The rich, slightly sweet ice cream was the perfect match for the shiny, candy-like berries in season. Rather than focusing on a mountain of fluffy and ostentatious whipped cream, my attention fell on the berries. The cream was no longer the star, but the supporting act, which is honestly the way things should be when it comes to freshly picked fruit. Beyond its flavor, the lack of effort makes it the perfect summer dessert.
Grab a berry picking box
The thing about picking berries is you often crave pie, or shortcake, or something like that. Take a box of whipped cream to the fields (accompanied by store-bought angel food cake) and reward yourself with an impromptu strawberry shortcake.
Make an easy cafe con panna
Although I’m perfectly capable of whipping cream, I usually have an aerosol canister in my fridge, mostly for making my afternoon espresso con panna. It’s a nice little caffeinated treat to combat that 2.5 hour feeling and a little act of indulgence (accessible, cheap).
Make a fancy cheese mousse
Molecular gastronomy isn’t as popular as it was a decade ago, but I’ve held on to my whipping siphon, if only to make this fancy cheese mousse. Beyond the siphon (and chargers), the only thing you’ll need is whipped cream and melted cheese wedges. (I like the Dubliner brand.)
Fold it in the cake batter
As a reluctant baker, I appreciate any hack that allows me to elevate a canned mix, be it a cake or brownies. By folding half a cup of whipped cream into a boxed cake batter, you add creamy, delicate flavor and rich moisture, as well as heightthanks to the air trapped inside the structure of the whipped dairy.
Make an ice cream cake
Ice cream cakes are barely cakes, but they are delicious. Made with cookies and whipped cream (or Cool Whip), all you have to do is stack and wait. The whipped cream softens the cookies, creating a slicing cake that is, frankly, much better tasting than it has any right to be. Try it with Oreos, Biscoff cookies and almond cookies.
Flavor it with cherry pits
Cherry pie makers love this weird trick: Save the pits and soak them in a bowl of unwhipped cream, letting the tiny pieces of fruit that cling to the pit flavor it. Then whip this cream. Then enjoy a whipped cream flavored with cherries.
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