Make-Ahead Whipped Cream

Sometimes it's the little details that can make a meal. Fresh whipped cream is a must for holiday pies but is often forgotten amidst the[ chaos. If past experience tells you that you'll surely forget to whip some up (even if it's super easy), then go ahead and make it ahead, then freeze and forget it. The corn syrup stabilizes the cream: no re-whipping required!]

Total Time:
10 min
Prep:
10 min

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 2 cups heavy cream
  • 1/3 cup light corn syrup
  • 1/2 teaspoon pure vanilla extract
Directions
  • Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form. Transfer to a shallow baking dish or pie pan and spread out into an even layer. Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.

  • To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

The whipped topping can be used right away instead of frozen, or can be covered and refrigerated 1 day ahead.


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    This recipe is featured in:

    Thanksgiving How-Tos