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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Make Ahead Whipped Cream Recipe

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This recipe for Make Ahead Whipped Cream is from Second Round, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pint heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon cream cheese
powdered sugar, to taste
Directions:
Directions:
Place glass mixing bowl and beaters (hand mixer) into the refrigerator for 30 minutes to chill. Keep the cream in the refrigerator until you're ready to use it. Bring cream cheese to room temperature. Once the bowl and beaters are chilled, add the heavy whipping cream to the bowl and mix on low, gradually increasing the speed as it starts to thicken a little. Add powdered sugar and continue to blend on medium-high speed. Once the cream is thick enough to turn on high without splashing out of the bowl, add cream cheese. If needed for taste, add in little more powdered sugar. Continue blending until you reach your desired thickness: soft peaks, medium peaks, or stiff peaks. Refrigerate and consume within 2-3 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can double. Can be frozen in an airtight container. Also. consider portioning out scoops of whipped cream onto a baking sheet to freeze. Once frozen, remove the individual-sized whipped cream portions from the baking sheet and place into a zip lock bag to keep in the freezer for later use. This individually frozen whipped cream works great for individual cups of hot chocolate!

 

 

 

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