HOW TO: Fresh Whipped Cream
Create perfect whipped cream to compliment any sweet recipe.
Whipped Cream. Top waffles, fresh fruit, ice cream sundaes . . . fold into puddings, jellos, mousse . . . layer in cakes, trifles, pies . . . whipped cream compliments or becomes an integral ingredient to many delicious recipes. Simply multiply the amounts below when more is needed.
HOW TO: Fresh Whipped Cream
Essential elements for success:
“Heavy Cream” or not? Both will whip but to achieve very thick whipped cream, you’ll likely prefer to select a cream with “heavy” in the title. This simply indicates a higher percentage of milk fat contained in the product.
Ensure the cream is fresh: soured cream will ruin everything (and the expiration date shouldn’t be trusted above your senses)
Smell: your nose will know. IF the smell test is successfully passed, then . . .
Taste: dip the tip of a spoon into the cream and taste to confirm that the cream is still sweet.
Colder cream will whip better:
Keep cream refrigerated until immediately prior to whipping
Chill the metal bowl in the freezer for ~10 minutes prior to use
To make whipped cream, add to the chilled bowl of a stand mixer:
1 cup heavy cream
2 Tbsp sugar
Using the whisk attachment, whip on medium speed until just stiff.
If whipped too much, it will turn into butter.
Use the freshly whipped cream immediately for best results.
Brenda’s tips:
Serving size: Cream approximately doubles in volume when whipped
The Very Best Icebox Cake
Known as the BEST icebox cake, and a true Brenda Fan-Favorite, this crowd-pleasing cake will leave everyone wanting more.
Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.
The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.
The Very Best Icebox Cake
.... you'll ever eat!
Sheet cookie
Make one recipe of
Chocolate Cookie dough
do not add chocolate chips.
Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.
Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.
Bake at 350F for 13-18 minutes. Set aside to cool.
Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.
Whipped cream
To the bowl of a stand mixer, add:
3 cups heavy cream
1/2 tsp vanilla
6 Tbsp sugar
Whip until stiff.
Assemble
On a cake plate, layer:
Chocolate Cookies, laid in a circle
Whipped Cream, spread 1/4" thick
Repeat until you run out of cookies & cream.
Refrigerate until serving.
Brenda's tips:
Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.
Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.
Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.
Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").
When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.