Whipping Cream?

Question

I have lots of whipping cream and i need some desert to make with it.
please send me any links to use to make a yummy desert!

Answer 1

Trifle
chocolate mousse
whipped cream frosting for cakes

Whipped Cream Poundcake

INGREDIENTS
2 1/2 cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 5/8 cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

Answer 2

American Cheesecake

1 x 25cm loose-bottomed cake tin
1 x 25xm “Genoise sponge” or 1 ready made vanilla sponge
225g castor sugar
3 tablespoons corn flour
750g full fat soft cream cheese (let it soften for a while for easier beating)
2 eggs
1 teaspoon vanilla essence
300ml whipping cream

1)Preheat oven at 180°C/350°F/Gas Mark 4
2)Butter the cake tin
3)Cut the sponge horizontally into 1 cm thick disc
4)Put the disc in the base of the cake tin and freeze the remaining
5)Mix together the sugar and corn flour, then beat in the cream cheese, making sure it’s blended into a creamy texture
6)Beat in the eggs and vanilla essence
7)Pour in the whipping cream slowly, beating consistently to give a tick, creamy consistency
8)Pour the mix onto the sponge base in the cake tin and smoothen over the top
9)Put the tin on a baking try covered 3mm deep with warm water
10)Place in the oven and bake for 40-45min, or until cake is set and golden brown
11)Remove and leave to cool before refrigerating


Sponge Base - Vanilla sponge (Genoise)
1 x 25cm round or square cake tin, lined with grease proof paper
6 eggs
175g castor sugar
175g plain flour
50g butter (melted)

1)Preheat oven at 200°C/400°F/Gas Mark 6
2)Whisk eggs and sugar together on a bowl over a pan of hot water until they have doubled in volume and becomes light and creamy
3)Remove from heat and continue to whisk until cold and thick, forming ribbons
4)Light fold in the flour and melted butter
5)Pour the mix into prepared tin and bake for 30-40min
6)For chocolate genoise, replace the plain flour with cocoa powder

Alternative Base

Biscuit Base
115g digestive biscuits (crushed) (Put in a small plastic bag and crush using a rolling pin)
30g castor sugar
65g butter/margarine (melted)
2 tablespoons grated plain chocolate (Can try chocolate chips)

1)Mix together all of the above thoroughly until combined
2)Pat evenly over the base of the buttered cake tin and set aside

Answer 3

I like to take fresh fruit - even frozen thawed fruit will work and mix it with whipped cream. I makes a tasty light dessert.

Answer 4

lotts of whipped cream

Answer 5

There are many recipies listed on this website. Many also have pictures and really good recipies.

Answer 6

any cream pie would be good go to betty crocker or just foodtv.