Tag: whipped cream

Red Velvet Roll Cake



I just wanted to show you this cake and where I got the recipes from. It’s a gorgeous red velvet cake roll with the best cream cheese frosting. You’ll want to make this at least everyone Valentine’s Day.


I used this cake recipe and this recipe for cream cheese frosting.




Strawberry Cream Pie with Cake Crumbs

No, it’s not the best picture, but it is a really, really, good pie. Strawberry infused milk creates a yummy custard topped with thick and fluffy whipped cream which is then topped with delicious cake crumbs. Yum. Plus it’s pink so, duh, make it for Valentine’s Day.


Ingredients: Strawberry Infused Milk

2 cups whole milk

1 cup half-and-half

2 cups chopped strawberries

Strawberry Cream Pie

3 cups strawberry infused milk

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

Cake Crumbs

2 and 1/4 cups cake flour

1/4 cup dry nonfat milk powder

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

Whipped Cream

1 cup heavy whipping cream

1/4 cup granulated sugar

1 teaspoon vanilla

Recipe: Strawberry Infused Milk

Bring all ingredients to a boil.

Let boil for 30 seconds and then remove from heat and cover for forty minutes.

Sieve before using.

Strawberry Cream Pie

Warm the strawberry milk for a minute on medium heat.

Add the sugar, cornstarch, and salt.

Cook, stirring constantly, over medium heat.

Cover for two minutes.

Temper egg yolks with a tablespoon of the milk mixture and then add the egg yolks back into the custard.

Cook for one minute, stirring constantly,

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm before filling into the pie crust.

Cake Crumbs

Preheat the oven to 35oF.

Blend the flour, milk powder, salt, and baking powder together.

Mix in the butter and then the eggs and vanilla.

Beat until smooth.

Spread into a cookie pan and bake for 12-15 minutes, or until the bottom is golden brown.

Let cool.

Whipped cream

Beat whipped cream until lighter, then add in the sugar, slowly, then the vanilla extract.

Whip until very light and fluffy.



Chocolate Silk Pie with Mascarpone Whipped Cream

This pie is delicious. Absolutely delicious. And as far as pies go, really super easy. The graham cracker crust is  super good, the chocolate filling is creamy and rich, and the mascarpone whipped cream is sweet and fluffy. Perfect for anytime.


Ingredients: Graham Cracker Crust (from here)

1 and 1/2 cups graham cracker crumbs (about 9 graham crackers)

1/4 cup brown sugar

1/2 teaspoon cinnamon

7 tablespoons unsalted butter, melted

Chocolate Pie Filling  (from here)

1 can (12 ounces) evaporated milk

2 large egg yolks

2 cups semi-sweet chocolate chips

Mascarpone Whipped Cream

1 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons sugar

1/2 teaspoon vanilla extract

Recipe: Graham Cracker Crust

Preheat oven to 325F.

Crush the graham crackers in a food processor.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Bake crust for 8-10 minutes, or until it just starts to brown.

Chocolate Pie Filling

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat and stir in the chocolate chips until completely melted and mixture is smooth.

Pour into crust and refrigerate for at least 3 hours before serving.

Mascarpone Whipped Cream

Beat all ingredients together until soft peaks form. Spread smoothly on pie.








Confetti Angel Food Cupcakes

These angel food cupcakes are super fluffy, light, and fluffy, but speckled with bright sprinkles. The frosting is a stabilized whipped cream, stabilized so it will hold up at room temperature, or on a hot summer day. These are the perfect cupcakes when you don’t want something too dense and they’re super fun and pretty.


Ingredients: Cupcakes (from here) baking bites

3/4 cup egg whites (about 5-6)

3/4 cup superfine sugar, divided

1/2 cup sifted cake flour

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 and 1/4 teaspoon vanilla extract

1 tablespoon sprinkles

Stabilized Whipped Cream (from here)

1 teaspoon unflavored gelatin powder

4 tablespoons cold water

2 cups heavy whipping cream

4 tablespoons confectioners sugar

1 teaspoon vanilla

Recipe: Cupcakes

Preheat oven to 325F and line a cupcake tin.

In a small bowl, whisk together half the sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites. Fold in the sprinkles, gently.

Fill cupcake tins about 3/4 of the way with batter. Bake for 25-30 minutes.

Whipped Cream

Sprinkle gelatin over cold water in small bowl to soften.

Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.

Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it’s done.




These miniature pavlova’s are amazing. Crunchy outsides, with a chewy marshmallowy meringue inside, and topped with lime whipped cream and sliced fruit. They’re perfect for when you don’t want a heavy dessert and it’s hot outside.


Ingredients: Pavlova (from here)

1 and 1/2 tablespoons cornstarch

1 and 1/2 cups granulated sugar

6 large egg whites (about 6 ounces), room temperature

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 and 1/2 teaspoons vanilla extract

Lime Whipped Cream

1 cup heavy whipping cream

1/2 teaspoon vanilla

2 tablespoons granulated sugar

2 teaspoons lime zest

1 teaspoon lime juice

Optional: SlicedFruit/Berries

Recipe: Pavlova

 Place rack in the middle of the oven and preheat the oven to 275°. Line two large baking sheets with parchment paper.

Mix the cornstarch and the sugar in a small bowl.

 In a large bowl , fitted with whisk attachment, whip egg whites, cream of tartar. and salt, starting on low and increasing incrementally to medium speed until soft peaks/trails start to become visible and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

 Increase speed to medium-high and gradually sprinkle in the sugar-cornstarch mixture.

About 2 minutes after these dry ingredients are added, slowly pour in the vanilla. Increase to high speed and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon 8 meringues onto each baking sheet. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked.

Place baking sheet in the oven.

Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. Check on meringues at least once during the baking time.

If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

Lift from the baking sheet and cool on a wire rack. The meringues will keep in a tightly sealed container at room temperature for up to a week if your house is not humid.

Lime Whipped Cream

Chill a medium mixing bowl and whisks in the freezer for 5-10 minutes, then remove and pour all the lime whipped cream ingredients into the bowl. Beat until soft peaks form.




Flourless Chocolate Cake

I’ve always wanted to make a flourless chocolate cake, but never got around to it. My advice? Make this cake now. It’s fudgy, dense, and super chocolatey. I topped it with raspberry coulis and whipped cream. Do not skip the coulis- it’s tangy, full of raspberry flavor and so amazing.


Ingredients: Cake

2 and 1/4 cup dark chocolate chips

6 ounces unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 and 1/2 teaspoons vanilla extract

2 tablespoons water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

Raspberry Coulis

1/4 cup granulated sugar

1 and 1/2 tablespoons water

12 ounces raspberries, (if frozen, thaw them)

Whipped Cream

1 cup heavy whipping cream

1 teaspoon vanilla

2 tablespoons granulated sugar

Recipe: Cake

Position a rack in the middle of the oven and heat the oven to 300°F. Grease a 9″ round cake pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

Remove  bowl from heat and let cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 35 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Raspberry Coulis

Heat sugar and water in a small saucepan on low heat until sugar dissolves, stirring occasionally. Takes about 5-8 minutes.

Blend sugar syrup and raspberries in a food processor until smooth.

Push through sieve.

Store covered in fridge.

Whipped Cream

Put a medium bowl and whisks in the freezer for 5-10 minutes.

Beat all ingredients until soft peaks form.



Mini Angel Food Strawberry Shortcakes

Light and fluffy mini angel food cakes with homemade strawberry syrup and creamy whipped cream, sounds good, right? It is. These two cakes are amazing. You have to try these right now. Seriously, drop everything and make these.


Ingredients: Angel Food Cake (adapted slightly from here)

1 and 1/2 cups egg whites (10-12 large), room temperature (make sure to separate when cold!)

1 and 1/2 cups sugar, divided

1 cup sifted cake flour

1 tsp cream of tartar

1/4 tsp salt

2 and 1/2 teaspoons vanilla extract

Strawberry Sauce

4 cups sliced and hulled strawberries (about 1 pound)

1/4 cup granulated sugar

1/4 cup water

Whipped Cream

1 cup whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Recipe: Mini Angel Food Cakes

Preheat oven to 325F.

In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

Beat egg whites until frothy, then add cream of tartar and salt.

Beat until fully incorporated. Then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Soft peaks are when the egg whites stand up then droop when you lift the whisks up.

Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks.

Once you have soft peaks, add the vanilla  and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 addition and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

Spoon batter into two ungreased mini tube pans with a removeable bottoms. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 30-35 minutes or until the tops spring back when touched.

.Allow to cool completely or overnight on a wire rack.

Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

Strawberry Sauce

Combine all the ingredients in a small pot over medium heat.

Bring to a boil for a few minutes then cook over medium heat for about 30 minutes.

Serve warm or cold over the angel food cake.

Whipped Cream

Freeze a small bowl and mixers for 15 minutes.

Beat all the ingredients until soft peaks form.






Berry Upside Down Cake

I got this fantastic yellow cake recipe from, of course, The Cake Bible. It’s very fluffy and combines the texture of white cake with the flavor of yellow cake. I turned it into a berry upside down cake by just putting mixed berries and a brown sugar glaze in the bottom of each cake pan. This layer cake pairs perfectly with the whipped cream.


Ingredients: Brown Sugar Glaze (from here)

6 tablespoons unsalted butter

1/2 cup brown sugar

3 cups mixed berries, frozen

Cake (from The Cake Bible)

6  large egg yolks

1 cup whole milk (separated into 1/4 and 3/4)

2 and 1/4 teaspoons vanilla

3 cups pre-sifted cake flour

1 and 1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Whipped Cream

1 and 1/2 cups heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Glaze

Melt butter in skillet over low heat. Add brown sugar and stir occasionally until melted. When brown sugar is melted turn off the heat but leave the glaze on the stove. When cake batter is done pour the glaze into the cake pans and dump the fruit over it.


Preheat oven to 350F.

In a small bowl lightly combine the egg yolks, 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Pour into pans, over the fruit,  and smooth the surface with a spatula. Bake for 25-35 minutes or until a toothpick comes out clean.

Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.

Whipped Cream

Chill bowl and whisks in the freezer for 15-30 minutes.

Whip cream, sugar, and vanilla until thick and fluffy.

Pipe or frost onto cake.



Chocolate Pound Cake

Rich, soft, chocolate pound cake with a semi-sweet chocolate ganache and fluffy funfetti whipped cream. I saw a chocolate pound cake recipe HERE  and it looked delicious, so I decided to try it along with the chocolate sauce. I also love funfetti things, and whipped cream is the perfect tool to balance out rich chocolate. The whipped cream is not in the picture below but is in the one at the bottom.


Ingredients: Chocolate Pound Cake

1 and 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup unsweetened cocoa powder

1/2 cup plus 2 tablespoons boiling water

2 sticks unsalted butter, room temperature

1 and 1/3 cups granulated sugar

1 and 1/2 teaspoons vanilla extract

4 large eggs, room temperature

Chocolate Glaze

1/3 cup heavy cream

3 tablespoons light corn syrup (so it doesn’t get stiff)

4 ounces semi-sweet chocolate, chopped

Funfetti Whipped Cream

1 and 1/2 cup heavy cream

1 teaspoon vanilla

1 tablespoon granulated sugar

1/2 cup colorful sprinkles

Recipe: Chocolate Pound Cake

Heat the oven to 350F. Grease an 8×5 or 9×9 loaf pan cover the bottom with a small piece of parchment paper.

Place the flour, salt, baking powder, and baking soda in a boil and whisk to combine and aerate it (create air, basically) and set aside. Place the cocoa powder in a heat proof bowl. While whisking constantly (you might want to enlist someone else’s help) pour the boiling water into a 1/2 cup and 2 tablespoons and into the cocoa. Whisk until smooth and combined; set aside.

Place the butter and sugar in a medium bowl and mix until fluffy and lighter in color (about 5 minutes.) Occasionally scrape down the sides of the bowl.

Add the vanilla and cocoa mixture and beat on medium speed until combined (about 1 minute.) Add eggs 1 at a time, beating well after each addition. Again, scrape down the sides of the bowl.

Mix on slow speed and slowly add the flour mixture. Mix until the flour is just combined. Stir any remaining flour streaks by hand, make sure to scrape the bottom of the bowl.

Pour batter into the prepared pan and make sure it’s an even layer. Bake for 50-60 minutes or until a toothpick comes out clean. Set out a wire rack. Cool for 15 minutes then remove the cake from pan and let cool for 15 minutes on the wire rack. (Turn the pan upside down. When the cake comes out, pick up the pan. Now, roll the cake over gently until it’s sitting up straight. Let cool for 45 more minutes.

Chocolate Glaze

Put chopped chocolate in medium bowl. On the stove, in a medium saucepan, heat heavy cream and light corn syrup until simmering. Then pour over chocolate and mix until smooth and combined. Pour (spoon) over cake.

Funfetti Whipped Cream

Chill bowl and paddle or blades (of whatever mixer you have) in the freezer for 10-15 minutes.

Whip cream, vanilla, and sugar. Gradually add the sprinkles and continue whipping until reasonably stiff.

Serve with the cake.



Blueberry Crisp and Whipped Cream

I love blueberry crisp. It’s a perfect combination , the tart berries with the oaty perfection. I also made homemade whipped cream to go with it. Homemade whipped cream is much better then store bought.  My Dad loves blueberries so I decided to make this for him.


Ingredients: Blueberry Crisp

4 cups fresh blueberries

1/3 cup granulated sugar

1 tablespoon corn starch

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/3 cup all purpose flour

3/4 cup quick cooking oats

1/2 stick softened butter

pinch of salt

Whipped Cream

2 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

Recipe: Blueberry Crisp

Preheat oven to 375F. Combine the blueberries, granulated sugar, corn starch, and lemon juice in a medium bowl. Pour into a buttered 8×8 baking dish.

In a bowl (you can use the same bowl) combine the cinnamon, flour, brown sugar, oats, butter and salt. Stir with a fork or pastry cutter until the mix is crumbly and blended evenly. Pour the mixture onto the berries and bake for about 40 minutes. Let cool until it won’t burn off your mouth. While it’s cooling make the whipped cream.


Whipped Cream

Chill a bowl and the whisk attachments in the freezer for 10 minutes because cream whips better when equipment is cold. Add all of the ingredients and whisk until medium peaks form, about one minute. Serve immediately