Cinnamon Whipped Cream {Flavia's Fundamentals}
I feel kind of silly writing a post on how to make whipped cream since it isn't exactly a difficult thing to make. But given the countless times I've seen the store-bought variety in people's grocery carts (yes, I'm a grocery cart snoop), I figure there are still many people out there who may not realize how easy it is to make fresh whipped cream at home sans all the additives and artificial ingredients. Propellant and high-fructose corn syrup? Um, no thank you.
The other reason I wanted to write this post was to show you how to make whipped cream in your food processor. For those of us who always make whipped cream from scratch, the stand mixer or hand-held mixer is usually the tool of choice, and both yield perfectly fluffy whipped cream. But did you know that a food processor can also make a great batch of whipped cream? It's how my mother-in-law always makes it, and she's been doing it this way ever since I've known her. It turns out that making fresh whipped cream in the food processor results in a thicker consistency because there is much less air incorporated into the cream, so the texture is still fluffy, but richer and creamier. And unlike whipped cream made with whisk beaters, which becomes a liquidy pool after a couple of days, food processor-made whipped cream keeps its rich, creamy texture a little longer, so you can enjoy any leftovers without a compromise in texture. And who doesn't love having a little leftover whipped cream in their fridge to top their favorite ice cream or dessert...or just eat straight from the container?
For Thanksgiving this year, I made an apple pie and a cranberry cake and I decided to make a cinnamon-scented whipped cream to serve alongside. I decided to take process photos so you can see my mother-in-law's food processor method. Let's get started!
First, throw about 1 cup of ice cubes into the bowl of your food processor fitted with the steel blade.
Put the lid on and process the ice cubes for about 30 seconds--this will get the bowl and blade cold, which is what you want. Next, remove the lid and the blade, dump the ice into the sink and with a clean dishtowel, dry the lid, blade and bowl thoroughly but do not rinse them.
Prepare your ingredients: heavy whipping cream, pure vanilla extract, confectioner's sugar and cinnamon (I will include quantities below). Tip: Leave the whipping cream in the refrigerator until you are ready to use it so it stays as cold as possible.
Pour the whipping cream into the cold bowl fitted with the steel blade and give it a whirl for about 30 seconds.
Next, add in the confectioner's sugar and vanilla extract and run the food processor until the cream forms thick, stiff peaks like this:
Don't you just want to lick the spatula?
Add in the cinnamon and give it a few pulses until it is evenly incorporated throughout the cream and looks like this:
Voila! Try to restrain yourself from eating it straight from the workbowl. Store in a container and keep refrigerated until ready to serve.
Cinnamon Whipped Cream
1 cup ice cubes
1 pint (473 ml.) heavy whipping cream
1/4 cup confectioner's sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
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Brilliant! I've never heard of making whipped cream this way. I am definitely trying this - I've got lots of desserts over the holidays that need whipped cream.
What a neat idea! I love cinnamon flavor. I'll bet this would be wonderful on gingerbread.
I love that you admit to being a grocery cart snoop. That's my favorite thing about grocery shopping. I love to see what others buy!