Recipes

There’s no substitute for Homemade Whipped Cream, which tastes far superior to what you can buy at the store. It comes together quickly and makes pies, and ice cream, and other desserts taste so much better.

Whipped cream is arguably the world’s best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special.
I have a soft spot in my heart for whipped cream because I used it to convince my very young children that I had magical powers.
I’d pour liquid heavy cream into a cold bowl then using just a whisk and a little effort my secret power was revealed—I could transform “milk” into sweetened whipped cream perfect for topping strawberries. They. Were. AMAZED! It’s one of my many superpowers as mom.

HOW TO MAKE HOMEMADE WHIPPED CREAM
You don’t have to be mom, however, to make lovely creamy whipped topping at home. Just follow a few simple steps and you, too, can wow the masses (or all the 2-year-olds) with your mad whipped cream making skills.
First, know that perfect whipped cream can be soft or stiff, but it should never be loose or crumbly.
The photo on the left is soft whipped cream. It spoons beautifully over a dessert, but it won’t hold its shape for long.
The image on the right is over-whipped. You can see it looks crumbly.

The left side of this image is soft whipped cream. The right side of the image is over whipped.

Use the proper bowl
Heavy whipping cream will double in volume and it splatters a bit while you whisk it. The bowl needs to be large enough to accommodate the increase in size.
Keep everything cold
When cream is too warm, the fat loses its ability to stabilize with the air you’re whipping into it. It will still whip up, but not to the volume and texture you want it to, and it will likely deflate more quickly.
If you want to be cheffy about it, put the bowl and whisk in the freezer for 20 minutes before you want to whisk the cream. Keep the heavy cream in the refrigerator until you want to whip it up.
If you just want to make whipped cream, grab a bag of frozen vegetables out of the freezer and set your bowl on top of it. Add the whipping cream and whisk. You will have lovely whipped cream in minutes.

Use heavy whipping cream
Half-and-half and whole milk don’t have enough fat to whip. Note: Heavy cream and whipping cream are the same thing and can be used interchangeably!
When to add the sugar
Add the sugar when the cream is thickened, but still spoonable—just before the soft peak stage. If you add it too soon, it won’t whip as well. If you add it too late, the sugar granules won’t dissolve as well.
I like to use powdered sugar rather than granulated sugar for two reasons:
First, the smaller particles dissolve faster in the cream.
Second, the cornstarch in powdered sugar helps to stabilize the whipped cream, allowing it to hold its shape for longer and reduce weeping.
Watch your whipping!
Whipped cream goes from soft peaks to firm peaks to butter in the blink of an eye. For this reason, I usually whisk the cream by hand or use a hand mixer. I never use a stand mixer to make whipped cream because it’s easy to get distracted and walk away from the mixer (which I have done) then I end up with butter.
The rule of thumb here is to stay nearby and watch for changes. Once whipped cream is over-whipped there is no saving it. It will look dry, crumbly and unappetizing. (If you get to this stage, just keep whipping and make yourself some homemade butter! See below for more details.)
Personally, I prefer loose and droopy whipped cream most of the time, so I generally stop at the soft peak stage, but you can make your whipped cream as soft or as firm as you like it.

WAYS TO FLAVOR WHIPPED CREAM
Add the extract or flavoring during the last minute of whipping—if you add it too soon, it will deflate the whipped cream a little bit.
You can flavor whipped cream with almost anything.
Add spices like cinnamon or pumpkin pie spice.
Make a grown-up version with a kick from rum or whiskey.
Fold in pumpkin puree to give it color, flavor and body.
Infuse it with herbs or spices by warming the cream gently on the stovetop with herbs and spices for a few minutes, then chill it in the refrigerator before whipping.
HOW LONG WILL WHIPPED CREAM KEEP?
Whipped cream can be made and kept for a day or two in the refrigerator. It will decrease in volume over time, but you can just whip it again. No worries.

Stiff whipped cream.

HOW TO KEEP WHIPPED CREAM FROM “MELTING”
If it’s really hot outside or if you want the whipped cream to be firm enough to pipe, you need the whipped cream to be sturdy and long lasting at room temperature. To do this, you need to add a stabilizer. This can be done by adding liquefied gelatin, cream cheese, or mascarpone cheese to the heavy cream after it’s been whipped to soft peaks and the sugar has been added.
If using gelatin, use a 1:3 ratio of granulated gelatin to water. Place 1 teaspoon of gelatin granules in a small bowl. Add 3 teaspoons of water. Stir to combine and microwave in 5 second bursts, stirring each time, until the gelatin has dissolved. Let it cool, but not set. Whip 1 cup of heavy cream to soft peaks, add the sugar and continue whisking, then slowly pour in the gelatin.
If using cream cheese or mascarpone, replace the gelatin with 1/2 cup of either cheese.

Over whipped whipped cream. It’s time to make butter.

WHAT TO DO IF YOU OVER WHIP YOUR CREAM
If you have over whipped it, you can undo what you’ve done—but don’t throw it away! Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you’d use any butter or buttermilk.
RECIPES THAT COULD USE SOME WHIPPED CREAM!
Updated November 10, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. LEGGI TUTTO

If you’re looking for a new fall recipe to add to your repertoire, this creamy risotto made with nutty Mimolette cheese, crispy sage leaves, and leeks is just the one!

This post is written in partnership with Cheeses of Europe. 
Risotto is the comfort food we all need right now. And while it can get a reputation for being finicky to make, a simple risotto is easy and adaptable.
Don’t believe the critics: you don’t have to stand over the stove forever tending and fussing; just keep your eye on the pot and stir occasionally.
For this recipe, we’re adding the beautiful nutty and earthy French cheese Mimolette, and topping the dish with crispy sage leaves – this makes a side dish special enough for the holiday table but easy enough to pull off on an average weeknight.

What is Mimolette?
Mimolette is a deep orange-colored semi-hard cow’s milk cheese from France with a distinctive bright color and nutty flavor.
It’s mainly produced in the Northern French county of Flanders around Lille, which closely borders the Flemish region of Belgium.
The creation of the cheese stems from a need to replace the popular Dutch Edam cheese during the late 1600s because of a ban on its import to France imposed during the Franco-Dutch war. The French decided to add their own distinctive feature to their knock-off version of the cheese, turning it a bright orange color with the addition of annatto, a natural coloring derived from achiote seeds.
But … enough history! Let’s cook!

Why Mimolette Risotto?
Mimolette is the perfect choice for a decadent risotto; it has a buttery, caramel flavor and a fruity aroma.
It’s firm enough to grate, and in risotto it lends an earthy yet sharp flavor and sweet fragrance.
How to Make Cheesy Risotto
For your risotto, you’ll want to start with Arborio or Carnaroli rice; the short-grain rice releases plenty of starch, which gives the risotto its velvety texture.
Then you’ll need stock, and we recommend homemade vegetable or chicken stock, since one of the key elements in risotto is the broth. A clean tasting, well-salted broth that you would enjoy sipping is what you’re looking for. There’s no shame in using store-bought, just be sure to choose one that has good flavor.
When you’re set to begin cooking, be sure to use a deep saucepan, as opposed to a wide one, to limit evaporation (you want all that liquid to stay put so the rice doesn’t dry out.)
How Long Will Leftover Risotto Keep?
We don’t think this will be a problem! But if for some reason you have leftovers of this addictive side dish, simply refrigerate in a covered container for up to four days.
To reheat on the stovetop, warm over low heat and add a little water (1 tablespoon at a time) to loosen up the risotto, if needed. The sage leaves are best enjoyed the same day they’re made. LEGGI TUTTO

1 Preheat the oven and prep the cake pan: Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13-inch cake pan or spray the pan liberally with nonstick baking spray. Set the pan aside.
2 Sift together the dry ingredients: In a large bowl, use a spatula or whisk to combine the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger, and salt.
Fold a piece of parchment or foil in half and set it next to the bowl. Use a measuring cup to scoop the mixture into a sifter and sift the ingredients together 3 to 4 times over the parchment. When finished, transfer the dry ingredients back to the bowl. Aerating the flour this way helps the cake bake up as light as possible. Set the dry ingredients aside.

3 Combine the eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, whip together the eggs and sugar on medium-high speed for about 2 minutes. Scrape down the bowl and the beater with a rubber spatula and continue mixing until the eggs and sugar become thick and pale yellow, or about 2 1/2 minutes more.
When properly mixed, the beater should leave ribbons in the egg mixture as it passes through it.

4 Add the butter and pumpkin: To the bowl with the eggs and sugar, add the melted butter and pumpkin puree. Mix on low speed just until combined and no yellow streaks remain, or 1 minute. Scrape down both the bowl and the beater.

5 Add the dry ingredients: Add all of the flour mixture to the wet ingredients and blend on low speed for 30 seconds. Stop the mixer. Using a rubber spatula fold in the rest of the flour until it’s completely mixed in.
Hand-mixing at the end prevents you from overworking the gluten in the flour, which will produce a tough cake. The batter should be the consistency of pancake batter.
5 Fill the cake pan: Use the rubber spatula to scrape the cake batter into the prepared cake pan.

6 Bake the cake: Transfer the cake pan to the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake have pulled away slightly from the pan.
7 Cool the cake: Remove the cake from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan completely, about 1 hour. If you plan to serve the cake on a platter, let it cool in the pan for 5 minutes. Then turn the cake out of the pan onto a cooling rack, allowing it to cool completely.

8 Make the Cream Cheese Frosting: In bowl of your stand mixer fitted with the paddle attachment (or a mixing bowl and using an electric beater), add the butter and cream cheese. Beat on low speed for 1 minute.
Once the cheese and butter are smooth, use a rubber spatula to scrape down the bowl and paddle, then add 3 cups of powdered sugar and vanilla to the bowl. Beat on low speed for 2-3 minutes, or until smooth. Stop the mixer and scrape down, both, the bowl and the paddle.
Add the remaining cup of sugar, if desired to thicken, beating for an additional 1-2 minutes or until fluffy and combined.
The frosting should be thick and hold a peak when the spatula is lifted from it.

9 Frost the cake: After the frosting has been made and the cake has cooled completely, use an off-set spatula to spread the frosting over the surface of the cake. Don’t forget the swoops!
Sprinkle the cake lightly with pumpkin pie spice or grate fresh nutmeg and cinnamon over the surface, if desired.
Though the cake is best served the same day, leftovers may be kept, covered, overnight at room temperature. After 24 hours, it’s best to store it, covered, in the refrigerator. LEGGI TUTTO

1 Mix the butter with sugar: In a stand mixer fitted with a paddle attachment, place the butter, sugar, vanilla extract, almond extract, lemon zest, baking powder, and kosher salt in the bowl. Cream at low speed until the butter starts to become pliable, then increase speed to medium. Mix until a paste forms that sticks to the side of the bowl, about 1 minute. Scrape down the sides of the bowl with a spatula.
Add the cream cheese and beat until incorporated. Repeat with the egg, scraping down the bowl between additions. Don’t worry if the batter looks broken or “curdled” after adding the egg. It will come together with the flour.

2 Add the flour: Add 1 cup of the flour and mix on low speed until absorbed. Repeat two more times, adding 1 cup of flour each time.

3 Roll the dough out: Divide the dough in half. Place half the dough on a large piece of parchment paper (do not flour the paper). Press down with the palm of your hands to form a disk. Place another piece of parchment paper over the dough. Begin rolling the dough out gradually with a rolling pin.
As you roll the dough, flip the parchment papers with the dough sandwiched between them to create an even layer. If you find the paper starts to “wrinkle” just peel back the paper and then lay it back down, smoothing it out with your hands. Continue to roll and flipping the dough, until the dough is 1/4-inch thick.
Repeat with the second half of the dough.

4 Chill the dough: Stack the thin sheets of dough, still sandwiched in parchment paper, on top of each other, then place on a baking sheet. Move to the freezer and chill for 15 minutes or until the dough is cool and firm to the touch. Alternatively, let the dough chill in the fridge for 1 hour or overnight.
5 Prepare the baking sheets and pre-heat the oven: While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
6 Cut out the cookies: Once the dough has chilled and firmed up, transfer one of the dough sheets to your counter. Gently peel away the top layer of parchment paper.
Place 1/4 cup all-purpose flour in a shallow bowl or pan. Dip the cookie cutter in the flour, then firmly cut out cookies (plastic cookie cutters may be stickier than metal ones). Repeat, cutting out cookies until you can’t fit any more onto the sheet. Flip the entire sheet over and peel away the “edge scraps” of the dough. Gently move the cookies to the prepared baking sheet, leaving about one inch around each cookie.
Gather all the scraps together and press to form a disk. Roll the scraps out between the parchment paper (you can reuse the same paper). Move to the refrigerator or freezer and chill as you repeat the process on the second sheet of chilled dough. This will allow the scraps to cool down and firm up.
Repeat with cutting cookies for the second sheet of dough, then refrigerate the rolled out scraps. Repeat until you’ve used up as much cookie dough as you can. (Note: If you only have one baking sheet, only cut out as many cookies as will fill one baking sheet, then chill the remaining dough until you’re ready for the next batch.)

7 Bake the cookies: Sprinkle the cookies with colored sugar (if using), then bake for 8 to 12 minutes, depending on the size, shape, and thickness of the cookie. Watch the cookies starting at 8 minutes. Once the edges of the cookies start to turn brown, that’s when the cookies are done. Cool on the baking sheet for 5 minutes before moving to a wire cooling rack.
If desired, frost or ice the cookies once they are completely cool.

8 Store: If frosted, wait until the frosting or icing is completely dry before storing. Store in an airtight container at room temperature between sheets of parchment or wax paper for up to 5 days. LEGGI TUTTO