Sunday, March 13, 2011

VANILLA WHIPPED CREAM

WHIPPED VANILLA CREAM© BUSOG! SARAP! 2011

This Vanilla Whipped Cream is so simple to make and a winning partner for your pancakes.  With the added icing sugar and a hint of vanilla…it gives that extra love instead of just plain old whipped cream.

PANCAKES WITH WHIPPED VANILLA CREAM & SYRUP© BUSOG! SARAP! 2011FLUFFY PANCAKES WITH VANILLA WHIPPED CREAM

Try this homemade pancake combo during one of your family lazy weekend breakfast and I guarantee it will be a mainstay in your breakfast menu=)

 

VANILLA WHIPPED CREAM

INGREDIENTS:

300ml thickened cream

4 tspn icing sugar (measure and sift)

1 tspn vanilla essence

*used U.S Measuring Cups & Spoons

WHIPPED VANILLA CREAM INGREDIENTS© BUSOG! SARAP! 2011


PREPARATION:

WHIPPED VANILLA CREAM STEP1© BUSOG! SARAP! 2011

~  Pour in your thickened cream in a clean dry bowl.

WHIPPED VANILLA CREAM STEP2© BUSOG! SARAP! 2011

~  Add in your vanilla essence and icing sugar.

WHIPPED VANILLA CREAM STEP3© BUSOG! SARAP! 2011

~  You can whisk the cream by hand or use a electric mixer.

WHIPPED VANILLA CREAM STEP4© BUSOG! SARAP! 2011

~  Whip the cream vigorously till it have that smooth shaving cream texture.

WHIPPED VANILLA CREAM© BUSOG! SARAP! 2011

~  Pipe into small bowls for individual servings or in a large serving bowl for the family to just scoop and dollop on their pancakes.

 

NOTES:

  • You can make this Vanilla Whipped Cream a day before, just  cover the bowl with cling wrap and store in your fridge.
  • Adjust your icing sugar and vanilla essence to your liking, in the early stage…before you whisk vigorously to thickened it up.

7 comments:

  1. You make it look so easy. I'm going to have to try it with Almond extract. I finally bought a hand mixer and want to put it to use. Thanks for sharing the recipe!

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  2. That looks wonderful. The cream recipe is great.

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  3. Just a question. We don't have thickened cream in our market, does all-purpose cream work or should I use pre-made whipped cream?

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  4. @Anonymous~ Do try the all purpose cream, make sure your glass bowl or stainless mixing bowl is ice cold by placing another bowl underneath with water and ice. Once your bowl on top is cold then pour in your cream and start whipping to desired texture. If you're using pre-made whipped cream, just fold in your sifted icing sugar and vanilla extract till well combined, with your whisk gently, if you use electric beater/mixer, you might over whip it....hope this info helps=)

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  5. Hi there! No matter what you do, All Purpose Cream will not stay stiff on its own because it "lacks" the fat content of Heavy Cream/Whipping cream which is 30% fat.

    Nestle All Purpose Cream will only work but you will need A LOT of sugar to make it double, basically you'll end up making a sort of meringue instead to make your cream form peaks.

    All Purpose Cream contains 10-20% fat which is not enough to make it stiff no matter how long you whip it (even with an electric mixer). I know this from experience, I already tried using a cold bowl and even the mixers were fresh from the freezer ;)

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Now on to my question, I came to busogsarap, thinking you will be using ingredients commonly found in grocery stores in the Philippines (which is All Purpose Cream).. but the THICKENED Cream in your recipe made me curious, where did you get it? I'm hoping its a local product so that it will be cheaper.

    Some supermarkets have imported heavy/whipping creams (IE: Anchor) but they cost 3-4 times the price of an all purpose cream (250-300 php for a liter). While all purpose cream only costs 30-40 pesos per 250ml (120php/liter)

    Where do you buy your Thickened Cream and how much does it cost? :)

    ReplyDelete
    Replies
    1. Blitz,

      Thanks for clarifying about the Nestle "All Purpose Cream". Am based in Brisbane, Australia and we use "Thickened Cream" in whipping as it contains thickeners/gelatin, so it holds up the shape well. We have different cream types...but the "Thickened Cream" we call is the same as "Heavy Cream" in US as they have the same fat content.

      Bulla is a good brand for "Thickened Cream" but usually I use a grocery generic brand as it cost AUD1+ less.

      Delete
    2. Hi Cusinera, thanks for the quick response :) the recipe I have is asking for Double Cream, a cream that even has more fat content than Heavy Cream lol... anyway since Heavy cream is really expensive, I just made icing instead of whipped cream to cover my cake. :D
      Happy Mother's day! :)

      Delete

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