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Whipped cream recipes

Chocolate Mousse

Ingredients needed:
· 1 cup Heavy Whipping Cream
· 1 tsp Instant Coffee
· 5 Tbs Instant Cocoa
· 1-2 Tbs Cognac
· Powdered Sugar to taste
· 1 Whipped Cream Charger

Mix all ingredients well. Pour into canister. Insert a whipped cream charger and shake vigorously 8-10 times. Serve chilled and keep in the refrigerator.

Old Fashioned Caramel Whipped Cream

1 cup Whipping Cream
2 drops Vanilla
3 Tbs Karo, Blue or Orange Label
1 Whipped Cream Charger
The Karo keeps the cream from separating.

Colored Whipped Cream

A bit of food color drops may be added to make whipped cream delicately pink, green, yellow, etc. The colored whipped cream is especially attractive with some colorless or dark desserts or as a clothing option for the more adventurous.

Whipped Cream Cake

1 cup heavy whipping cream
1 cup white sugar
2 eggs
1 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract

Sift and measure flour. Add salt and baking powder, and sift again. Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan. Bake at 350 degrees F (175 degrees C) for 35 minutes.

Chocolate Whipped Cream

3 tablespoons powdered sugar
2 tablespoons Dutch processed cocoa powder
1 cup heavy whipping cream
1/2 teaspoon creme de cacao

In a cup, combine the powdered sugar and cocoa powder. In a medium bowl, using an electric mixer on high, whip the cream until soft peaks form. Fold in the dry ingredients. Fold in the creme de cacao. Chill for 30 minutes before using.

Flavored Whipped Cream

2 cups heavy whipping cream
2 tablespoons raspberry jam (or jam of choice)
1/4 cup sugar

In a chilled bowl, add whipping cream and jam. Whip, adding sugar gradually. Beat until mixture is stiff.

Ice Cream Recipes

Mary's Easy Fudgsicle Ice Cream Recipe

1 can Sweet condensed milk
2/3 c Chocolate syrup
2 c Whipping cream
In a large bowl, stir condensed milk and chocolate syrup. In another bowl whip the cream until stiff. Fold whipped cream into chocolate mixture.

Line a 9"x5" loaf pan with foil. Pour the mixture into the pan and cover with foil wrap. Freeze for 6 hrs or until firm. This recipe is so easy and so very delicious.

Chocolate Ice Cream Recipe

3 tb Cornstarch
6 c Milk
2 2/3 c Sugar
4 Eggs
3/4 ts Salt
13 oz Evaporated milk
2 c Whipping cream
2 oz Semisweet chocolate; melted
1 3/4 TB Vanilla

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, chocolate and vanilla.

Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season. Makes about 1 gallon

Dark Fudge Ice Cream Recipe

6 oz Unsweetened chocolate
2 TB Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 Ts Vanilla extract
2 c Whipping cream

In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside.

In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to manufacturer's directions. Yield: 1 1/2 quarts.

Old-Fashioned Favorite Chocolate Ice Cream Recipe

2 c Sugar
2/3 c Hershey's Cocoa
1/4 c All-purpose flour
1/4 Ts Salt
2 c Milk
2 Eggs, slightly beaten
1 TB Vanilla extract
1 qt Light cream
1/2 pt Whipping cream

In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping cream. Refrigerate until cold. Freeze in ice cream freezer according to manufacturer's directions. About 2-1/2 quarts ice cream. Courtesy of the Hershey Kitchens.

Old Fashioned Strawberry Ice Cream Recipe

1 pt Strawberries
1 c Sugar
1 Egg
1 c Half and half
1 t Vanilla
3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.

When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.

Cherry Berry Ice Cream Recipe

2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 Ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature.

Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries. Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes about 3 quarts.

Fresh Georgia Peach Ice Cream Recipe

2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

Note: Small peaches because have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.

Butter Pecan Ice Cream Recipe

1 cn Sweetened condensed milk
1 1/2 c Pecans; chopped, toasted
3 TB Butter or margarine; melted
1 Ts Maple flavoring
2 c Half & half
2 c Whipping cream, unwhipped

In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts.

REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm.