Have you ever wanted to whip up a batch of fresh whipped cream for dessert? This is a simple recipe for making a whipped cream dispenser that you can use to store your freshly whipped cream for later use.
Making whipped cream can be a lot of fun and makes the job more manageable if you have a small kitchen appliance. This recipe uses the same kind of cream dispenser that I used in my content.
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Whipped Cream Dispenser Recipe
- Electric mixer
- Medium bowl
- ½ cup heavy cream
- 1 tablespoon sugar
- 2 tbsp of vanilla exact
- In a medium bowl, whisk together the heavy cream and sugar until well combined. If you want to make several batches of whipped cream at once, you can use an electric mixer to beat the mixture at high speed until it becomes stiff peaks. Use as much or as little as you like–the consistency should be thick but not too firm or dry.
- To fill the dispenser, use a spoon to fill it about one-third of the way with whipped cream. Screw on the lid and turn on the power to your appliance. As soon as you see air bubbles forming inside the cream, turn off the power and store it in the refrigerator for later use.
- To top your dessert or drink with whipped cream, unscrew the lid from the dispenser and fold cold whipped cream into peaks using a fork or an electric mixer until desired consistency is reached (thicker or thinner).
- Serve immediately!
- To get the best-whipped cream results, ensure your cream is at room temperature before using.
- Another way to achieve a thicker whipped cream consistency is to fold in pieces of ice instead of just whisking them together until stiff peaks form.
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Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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