Whipped cream can help you achieve better consistency and shape in elaborate desserts! So, use it to make crusts or use it as frosting or for layering a classic fruit dessert
Whipped cream can be so much more than just topping or frosting; it can be used to make layered frozen or fruit-based desserts, it can be used to stabilise a pie crust and can also offer more consistency to pudding-like desserts. Whipped cream is essentially heavy cream, double cream, or high-fat cream that is whipped until it is light and fluffy and holds its shape. Here are some great dessert recipes that use whipped cream creatively
Banana Split Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 1 cup whipped cream
- 2 to 3 ripe bananas
- 250 gram cream cheese
- 1 cup powdered sugar
- 500 gm crushed pineapple, drained
- 1 cup strawberries, hulled and sliced
- 28 gm container frozen whipped topping, thawed
- Chocolate syrup
- Chopped nuts (such as walnuts or peanuts)
- Maraschino cherries
Method:
- Mix in the graham cracker crumbs, melted butter, whipped cream and sugar and press the mixture into the bottom of a 9-inch pie dish to form the crust.
- Place the crust in the refrigerator to chill while preparing the filling.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and well combined.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Arrange the banana slices on top of the cream cheese layer and evenly spread the drained crushed pineapple over the bananas.
- Add a layer of sliced strawberries on top of the pineapple and spread the thawed whipped topping over the pie
- Let the pie chill for at least 4 hours or overnight to set. Before serving, drizzle chocolate syrup over the top, sprinkle with chopped nuts, and garnish with maraschino cherries.
Raspberry Lemon Parfait
Ingredients:
- Lemon curd
- Fresh raspberries
- Whipped cream
Method:
- In serving glasses, layer lemon curd, fresh raspberries, and whipped cream.
- Repeat the layer twice, with curd, fruits and berries
- Garnish with a few extra raspberries on top
Mint Chocolate Chip Ice Cream Float
Ingredients:
- Mint chocolate chip ice cream
- Chocolate syrup
- Mint leaves for garnish
- Whipped cream
Method:
- Scoop mint chocolate chip ice cream into a glass.
- Drizzle some chocolate syrup on top of the ice cream
- Top with whipped cream and garnish with mint leaves.
Lemon Blueberry Trifle
Ingredients:
- Lemon pound cake, cubed (store-bought is fine)
- Blueberry compote or fresh, chopped blueberries
- Lemon curd
- Whipped cream
Instructions:
- In a trifle dish or individual glasses, layer cubed lemon pound cake, blueberry compote, lemon curd, and whipped cream.
- Repeat the layers.
- Finish with a dollop of whipped cream on top.
Caramel Apple Nachos
Ingredients:
- Sliced apples
- Caramel sauce
- Chopped nuts (optional)
- Whipped cream
Instructions:
- Arrange sliced apples on a serving plate.
- Drizzle with caramel sauce.
- Sprinkle chopped nuts if desired.
- Finish with a generous serving of whipped cream.
Peach Melba Sundae
Ingredients:
- Vanilla ice cream
- Fresh peach slices
- Raspberry sauce
- Whipped cream
- Almonds for garnish
Instructions:
- Scoop vanilla ice cream into bowls.
- Top with fresh peach slices and drizzle with raspberry sauce.
- Add a dollop of whipped cream and sprinkle with chopped almonds.
Apple Pavlova
Ingredients:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 3-4 medium-sized apples, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 cup whipped cream
- Caramel sauce for drizzling (optional)
Method
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue until the mixture is glossy and forms stiff peaks.
- Fold in the vinegar, cornstarch, and vanilla extract until well combined and spoon the meringue mixture onto the prepared baking sheet, forming a circle.
- Place the pavlova in the preheated oven and immediately reduce the temperature to 275°F (135°C).
- Bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova cool completely
- In a skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Stir occasionally, until the apples are tender and caramelized. Remove from heat and let it cool.
- Carefully transfer the cooled pavlova to a serving platter. Spoon the whipped cream onto the pavlova. Arrange the caramelized apples on top of the whipped cream. Drizzle with caramel sauce