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Pumpkin Coca-Cola Float Recipe


  • 3 Cups vanilla ice cream
  • 1 Cup pumpkin puree, plus 3 extra tablespoons
  • 1 Tablespoon whole milk
  • 2 Bottles Coca-Cola (in 8-oz. size)
  • Maraschino cherries
  • 1 Cup whipping cream
  • 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons pumpkin seeds
  • 1 Teaspoon hot water

Pumpkin Coca-Cola Float Recipe


  1. For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight.  For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy.  For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool.  To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!

Creamy Garlic Asparagus Bake Recipe


  • 4 quarts water
  • 2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
  • 2 packages (5.2 oz each) Boursin cheese with garlic and herbs, softened
  • 1 cup heavy whipping cream
  • 3/4 cup shredded fresh Parmesan cheese
  • 2 medium plum (Roma) tomatoes, seeded and chopped
  • 1 teaspoon fresh thyme leaves


  1. Heat oven to 400°F.
  2. To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  3. Place asparagus spears in ungreased 13×9-inch (3-quart) baking dish.
  4. In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  5. Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Strawberry Shortcake Recipe


  • 1 quart (4 cups) strawberries, sliced
  • 1/4 cup sugar
  • 2 1/3 cups Original Bisquick™ mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup whipping cream


  1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  4. Split warm shortcakes; fill and top with strawberries and whipped cream.

Slow Cooker Hot Chocolate Recipe

Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.


Hot Chocolate

  • 4 oz. unsweetened chocolate, chopped
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1 (14-oz.) can sweetened condensed milk (not evaporated)
  • 2 quarts (8 cups) milk
  • 1 tablespoon vanilla


  • Whipped cream
  • Miniature marshmallows
  • Miniature semisweet chocolate chips
  • Chocolate cookie crumbs


  • In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
  • Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
  • With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
  • Cover; cook on High setting an additional 2 hours or until hot.
  • Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.

Nanaimo Bar Ice Cream Cake Recipe


  • 1/2 cup butter
  • 4 tablespoons sugar
  • 2 egg yolks
  • 2 cups chocolate wafer crumbs
  • 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
  • 1 cup coconut
  • 8 cups (2 Litres) vanilla ice-cream
  • 1/2 cup cocoa
  • 4 tablespoons butter
  • 3/4 cup sugar
  • 1/2 cup heavy cream (whipping cream)
  • 1 teaspoon vanilla
  • whipped cream, chocolate syrup and chopped pecans as garnish if desired


  1. Prepare 9″ x 13″ pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles.  Spray with cooking oil.
  2. In saucepan, melt butter with sugar over medium heat.  Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
  3. Press crumb mixture firmly into pan.  Bake in 350°F oven for 20 minutes or until firm.  Cool completely.
  4. Soften ice-cream in refrigerator for about 30 minutes.  Spread and pack evenly over crust.  Freeze at least 4 hours or until solid.
  5. Combine cocoa, butter, sugar, cream and vanilla in small saucepan.  Heat and stir over medium heat until boiling.  Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened).  Then spread evenly over ice-cream layer.  Sprinkle with additional chopped pecans.  Freeze for at least one hour or until firm.
  6. To serve:  Allow cake to stand in refrigerator for about 30 minutes to soften.  Use foil handles to remove cake from pan.  Using a sharp knife dipped in hot water, slice cake.  Top each slice with whipping cream and chocolate syrup.

Nanaimo Bar Cheesecake Recipe


  • 2-1/2 cups Oreo Baking Crumbs
  • 1/2 cup butter, melted
  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut
  • 4 pkg. (250 g each) Cream Cheese, softened
  • 1 cup sugar
  • 3 Tbsp. Custard Powder
  • 4 eggs
  • 1/2 cup whipping cream
  • 6 oz. Semi-Sweet Chocolate


  1. Preheat oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

Mud Pie Recipe


  • 1/3 cup butter
  • 2 cups chocolate Oreo crumbs
  • 2 liters coffee ice cream
  • 2 cups whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla
  • purchased hot fudge sauce


  1. Melt butter in a deep dish pie plate.
  2. Add crumbs and mix, pressing to form a crust.
  3. Allow ice cream to sit out for 5-10 minutes to make it easier to scoop, then mound the Oreo shell with all the ice cream.
  4. Press with the back of a spoon to pack ice cream into the shell and smooth the top.
  5. Cover well and freeze.
  6. When ready to serve, whip the cream with the sugar and vanilla until thick.
  7. Serve pie with a mound of freshly whipped cream, hot fudge sauce, and almonds.

Pumpkin Cheesecake Recipe


Ingredients for crust:

  • 1/4 cup butter, melted
  • 3/4 cup crushed ginger snaps
  • 3/4 cups graham cracker crumbs
  • 1 tbsp brown sugar


  1. Melt butter. 
  2. Stir together crumbs and brown sugar.
  3. Pour melted butter over crumb mixture and stir well.
  4. Press into bottom of lightly greased 10″ spring form pan. Set aside.

Ingredients for filling:

  • 3 -8 ounce packages regular cream cheese, room temperature
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 1/2 cups canned pure pumpkin
  • 1 tsp cinnamon
  • 3/4 teaspoon ginger
  • 1/2 tsp cloves
  • 1 cup whipping cream, whipped


  1. Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
  2. Crack eggs into a smaller bowl and whisk until pale yellow and frothy. 
  3. Add eggs to cream cheese mixture and beat for 2 minutes.
  4. Using the same bowl as you used for the eggs stir together pumpkin and spices.
  5. Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
  6. Whip cream until soft peaks form. 
  7. Gentle fold whipped cream into pumpkin cream cheese mixture. 
  8. Pour mixture over crust.
  9. Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
  10. Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
  11. Bake in oven that is preheated to 325º. For convection oven heat to 300º.
  12. Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
  13. Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
  14. Remove the ring of the spring form pan, and place onto cake plate.

Butterscotch whipped cream:

  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1 1/2 tbsp instant butterscotch pudding powder
  1. Whip cream until very soft peaks begin to form. 
  2. Add vanilla and pudding powder. Beat until thick.
  3. Decorate and serve.

Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.

Any left over cheesecake freezes well. For best results allow to thaw in refrigerator.

Black Bottom Cheesecake Recipe


Cake Base:

  • One double chocolate cake mix (makes two flans).

Cream Cheese Filling:

  • 1-8oz package of cream cheese
  • 3/4 cup icing sugar
  • 4 cups of whipped cream or whipped topping


Case Base Directions

  1. Mix as directed on package.
  2. Pour into well greased and floured flan pans.
  3. Bake at 350 for 15-20 or until top springs back and a toothpick poked into the center comes out clean.
  4. Cool for 5 minutes and invert onto a cooling rack to cool completely.

Cream Cheese Filling Directions

  1. Mix the cream cheese with the icing sugar and beat together until light and fluffy.
  2. Mix in 3 cups of whipped cream or whipped topping
  3. Use the one cup of reserved cream to decorate
  4. Top with crushed toffee candy bar, like a Skor bar.