Get Whipped: Fresh Whipped Cream Desserts At Home
When it comes time to invite a girl over for dinner, having a dessert ready is a nice touch. I don’t mean the remaining sleeve of Oreos or the freezer-burnt pint of ice cream from your last munchies-fueled late-night run to the deli.
There’s nothing like fresh whipped cream
We don’t condone using Cool Whip or whipped cream from a can. Fresh whipped cream is about the easiest thing to make.
- Put 1/2 pint (1 Cup) of heavy cream in a bowl and begin whipping it with your handheld electric mixer.
- Once it gets a bit thick, just add 2 Tablespoons of sugar and 1 teaspoon of real vanilla extract.
- Continue to beat until it forms stiff peaks (lift up the beater, a peak should form and stand up straight, not fall over.) Do not over whip or you will end up with butter (no joke.)
That’s it. Simple, huh?
Start Cold – While not crucial, starting with the cream, bowl, and beaters ice cold improves results. Just put them in the freezer for 10 minutes before hand.
Add Flavor – Instead of vanilla, you can substitute your favorite liqueur such as Amaretto, Kahlua, Rum, or Gran Marnier. You can also use cocoa, cinnamon, coffee, or anything else that comes to mind. Just add the right amount to taste.
Be Prepared – Whipped Cream can be made a few hours ahead of time and put in a strainer set over a bowl in the fridge.
So what do you do with it?
Whipped Cream and Berries
The easiest thing of all is to spoon the whipped cream over some fresh berries. It’s quick, easy, tasty and your date will be impressed the whipped cream is fresh.
Ice Box Cake
This is a 1950’s classic dessert that requires no baking and couldn’t be easier. The basic premise is that you layer whipped cream and cookies and place it in the fridge for a few hours. The cookies absorb moisture from the whipped cream and become soft and cake-like.
Here are two easy versions of it:
1) The Classic
This one dates back to 1929 and uses Nabisco Chocolate Wafers.
There is even a picture of the cake on the box and it may still have the recipe on the back.
- Simply make 2 batches of the whipped cream recipe above
- Spread a thin layer of whip cream on each cookie and stack to make a tower
- When done, lay on its side and frost the outside with more whip cream
- Refrigerate for 3-4 hours and slice diagonally
- You can jazz it up with chocolate shavings, nuts, or cocoa powder on the outside. Get creative with different flavors of whip cream as outlined above
2) The S’more
A more complicated variation on this recipe is to use graham crackers and chocolate pudding in addition to the whipped cream.
- Start with a layer of graham crackers
- Put a thin layer of chocolate pudding (the kind made out of a box from the supermarket is fine)
- Add a thin layer of whip cream between each layer and keep building it up
- You can do a rectangle, a square, or put them in a baking dish if you need to transport it somewhere
- Finish by coating the outside with a layer of whip cream and refrigerate for 3-4 hours before serving