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Recipe: Flavorings for Whipped Cream

Desserts - Fillings, Frostings
FLAVORING WHIPPED CREAM

Whipped cream is generally sweetened with sugar and can also have flavoring added to it for special recipes. The whipped cream can be sweetened with granulated sugar, superfine sugar or powdered sugar. They will all work for sweetening the cream but superfine and powdered sugar will dissolve quicker and prevent the whipped cream from being gritty. Powdered sugar will also help stabilize the whipped cream because it generally contains cornstarch. Add 1 to 2 tablespoons of granulated, superfine or powdered sugar per 1 cup of cream.

There are many flavorings that can be added to whipping cream to create a unique taste. Some of the flavorings used are extracts, spices, citrus zest, coffee, liqueur, and chocolate. The chart below shows some flavorings that are used for whipped cream and gives a suggested amount to use.

TYPES OF FLAVORINGS AND AMOUNT
(per cup of cream)

Almond Extract - 1/4 teaspoon

Vanilla Extract -1/2 to 1 teaspoon

Flavored Liqueur - 1 teaspoon

Brandy or Rum - 1 teaspoon

Citrus Zest - 1 to 2 teaspoons

Coffee - 1 to 2 teaspoons of instant coffee plus 1 teaspoon of vanilla extract

Chocolate - 2 tablespoons of sifted cocoa plus 1 teaspoon of vanilla extract

Cinnamon - Sprinkle on top of whipped cream when ready to serve.

Note: Also add 1 to 2 tablespoons of sugar per cup of cream when adding the flavorings as shown above.

When to Add the Sugar and Flavoring:

The sugar and flavoring should be added just as the cream starts to form a soft peak.

Add the sugar and flavoring slowly along the side of the mixing bowl.

Continue to whip as the sugar and flavoring are added.

Whip cream until it has doubled in volume and forms a stiff peak.

If the sugar or flavoring is added before the cream has started to be whip, it will not whip up to its full volume. Also be careful that the cream does not get over-whipped. If the cream is over-whipped it will begin to separate and curdle, and then turn to butter.

Source: Hormel Foods

Hi Angie,

This isn't exactly what you requested but I thought it might give you some ideas. You can also experiment with whisking in dry jello but your mixture will probably firm up.

Happy Cooking!

Betsy
MsgID: 0074059
Shared by: Betsy at Recipelink.com
In reply to: ISO: Flavoring Cool Whip
Board: Cooking Club at Recipelink.com
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