Whipped Cream For Piping Recipes

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Steps:

• In a large mixing bowl, whisk the cream until it begins to thicken and hold shape. Add the milk, and continue whisking until firm peaks form when lifting the whisk from the cream.
• To make cream pink: Fold in cherry juice. If not using immediately, store, covered, in the refrigerator up to 1 hour.
• To pipe: Fill a large pastry bag fitted with a #828 Ateco star tip with the whipped cream; squeeze desired amount on top of ice cream treats as a garnish.

Steps:

• In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
• Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, up to 2 hours before serving.