The Dazzling World of Whipped Cream Royale

The kitchen is your studio. What you make is your art. And whipped cream royale is a wonderful, delicious medium. Take a tour with us and see what you make.

Learn more about stabilizers below.

 

1. Salted Peanut Butter Whipped Cream Royale

That's a brownie above, topped with Salted Peanut Butter Whipped Cream Royale. It's smooth and satiny, like peanut butter mousse—good enough to eat with a spoon. Sweeten it with powdered sugar (it will help stabilize the whipped cream) or a dollop of honey. Don't add too much. Then add a pinch of salt to make it surprisingly salty-sweet. 

It's not just for brownies. Top a milkshake, make a hot fudge sundae, or smear it on banana bread. It's impressive!

Ingredients used: Uncle Bob's Brownies, creamy peanut butter, a pinch of salt, heavy whipping cream, a sweetener (powdered sugar or honey), and a stabilizer (meringue powder or cream cheese).

 

2. Strawberry Whipped Cream Royale

This is a fudgy cake baked in a 9x13-inch pan, trimmed for appearance, frosted, and cut into squares. Each square has a dollop of Strawberry Whipped Cream Royale on top. Use a pastry bag with a star tip to make fancy dollops. Or take an ice cream scoop and place a mound on each square.

The whipped cream royale is flavored and colored with strawberry pastry filling. Add enough pastry filling to get a deep pink color, and the flavor is just right. 

Softened cream cheese is easy to use (See the directions below) and will give it a touch of cheesecake flavor.

Ingredients used: Fudgy Brownie Baby Cakes Mix, strawberry pastry filling, heavy whipping cream, and a stabilizer (meringue powder or cream cheese). 

3. Strawberry Pineapple Whipped Cream Royale

One Saturday afternoon, I was making treats for customers, filled cupcakes. Whipped cream royale makes a fine filling for cupcakes and a delightful frosting if the cupcakes are going to be eaten within a few hours. (Whipped cream royale only holds its shape for a few hours unless loaded with stabilizer.)

I had a ripe pineapple in the test kitchen. I sliced it, minced it with a Chef's knife, then wrapped the little chunks in paper towels, wrung out the juice, patted them dry, and folded the pineapple into the strawberry whipped cream royale.

We both filled and frosted the cupcakes with strawberry pineapple whipped cream royale. It worked perfectly.

Ingredients used: Vanilla Bean Baby Cakes, strawberry tidbits, heavy whipping cream, a sweetener, strawberry pastry filling, fresh pineapple, and a stabilizer (meringue powder or cream cheese).

 

4. Chocolate Whipped Cream Royale

Use chocolate whipped cream royale on anything chocolate or anything friends with chocolate. Swoosh it on brownies, smother a cake, or top off a shake. How about another hot fudge sundae? Or just attack it with a spoon--smooth, velvety chocolate.

Here is the ingredient ratio we use: 

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1/2 teaspoon Madagascar vanilla
• 3 tablespoons Ramstadt Breda Rich Dark Cocoa

You might cut back on the sugar a little. Start by whipping the cream, then add the other ingredients.  

A stiffener is always a nice touch. You can use two ounces of softened cream cheese for a velvet-like cheesecake flavor. Beat the sugar and cream cheese together until soft and smooth, then add the whipping cream — otherwise you'll end up with lumps in your whipped cream.

 

5. Cinnamon Whipped Cream Royale

This is weird but it works.  It's caramelly and very cinnamony, That part is delightful and I think the corn flakes work, give it little crunch. And I love strawberries.  So . . . 

Notice the whipped cream spread between the slices.

Cinnamon and caramel are delightful toether. But you can up your game here. Use Saigon cinnamon with its smoother, deeper flavor.  Then, instead of using caramel syrup as a sweetener, use buttermilk syrup. Buttermilk syrup is caramel flavored with butterscotch notes.  Put that on your pancakes.

Ingredients mentioned: Madagascar vanilla, Saigon (or Vietnamese) cinnamon, heavy whipping cream, buttermilk syrup, vanilla buttermilk syrup, and a stabilizer (meringue powder or cream cheese).

 

6. Lemon Cloud Whipped Cream Royale

This is light, airy whipped cream that tastes like fresh lemon meringue pie without the fuss. Start with two cups of heavy whipping cream. Add a quarter cup of powdered sugar and two teaspoons of bright lemon zest. Add one or two tablespoons of fresh lemon juice and a touch of vanilla. If you like, add a little firmer substance--make it creamier with Greek yogurt. (The image above has Greek yogurt and powdered sugar.)

Go wild with Lemon Cloud Whipped Cream Royale! It's my "go to" for fresh strawberries--strawberry shortcakes. You could add just a whisper of peppermint flavor to wake it up.  

A friend adds a pinch of pepper — just enough to keep her guests guessing. I

Ingredients: Madagascar Vanilla, peppermint flavor, heavy whipping cream, lemon zest, lemon juice, Greek yogurt, and a stabilizer (meringue powder or cream cheese).

 

7. Caramel Whipped Cream Royale

We use caramel whipped cream more than vanilla whipped cream. It's luscious and just as easy to make. Often, we use cream cheese to act as a stabilizer to retard melting. Here's the recipe:

Whip a quarter cup brown sugar with two ounces of softened cream cheese until you have a smooth mixture. That eliminates any lumps in the whipped cream.

Add two cups of heavy whipping cream and two teaspoons caramel flavor and whip the cream until stiff peaks form. Our caramel flavor is not quite what you expect, it's not quite brown sugar-like.

Use caramel whipped cream anywhere you would use vanilla whip cream. 

Ingredients used: Caramel flavor, heavy whipping cream, buttermilk syrup, and a stabilizer (meringue powder or cream cheese).

 

8. Candy Cane Whipped Cream Royale

Maybe this is seasonal, but I bet you can use it in the summer to cool down.

But it looks and tastes like the holidays and it works on top of hot chocolate and on top of brownies or gingerbread,  We have gingerbread cookies you could crush for crumbs for dessert and then add a scoop of peppermint whipped cream royale--different, pretty, and delicious. 

Same number--two cups of heavy whipped cream, a quarter cup of crushed candy canes, and a touch of peppermint flavor.If you want ti pink, add a drop of red food color.

Ingredients used: Candy canes, gingersnaps, peppermint flavor, red food color,heavy whipping cream, and a stabilizer (meringue powder or cream cheese).

9. Whipped Cream Royale on Banana Pancakes

This started as banana bread whipped cream royale. But the bananas are in the pancakes (or waffles), not in the whipped cream. There's a story here.

The riper the bananas, the more flavor they have. If you're making banana bread, let the bananas get dark, drooly, and mushy.  The baking will clear the bananas, kill any bacteria that may be hiding in the drool. Not so if you put the overripe bananas in the whipping cream. 

So . . . 

Add one extra-ripe banana, all mashed up, for every one cup of dry pancake mix plus a half-teeaspoon extra baking powder per cup of dry mix. If the bananas are super drooly, cut back on the water or milk a bit. Cook them as normal.

Now do your whipped cream royale thing.  If you want the whipped cream to be banana flavored, sweeten it with buttermilk caramel syrup again and add banana flavor. but you can go wild--pineapple, peach, strawberry--whatever you desire.

Stick it in the refrigerator and go, make your pancakes.

Ingredients used: Banana flavor, a super ripe banana, heavy whipping cream, buttermilk syrup, baking powder, and a stabilizer (meringue powder or cream cheese).

 

 

Stabilizers and Other Notes

• A pastry filling provides flavor and color to your whipped cream, and can be adjusted according to your taste. The fruit filling should tint the whipped cream a beautiful pastel. Taste it and add more if needed.
• Since jam or pastry filling adds more sweetness, you may not need 1/4-cup sugar. Start with half that amount and add more if needed. 
• Whip the cream until it is fully inflated. If you whip it too long, the cream will turn to butter but that takes a lot of whipping.  
• Many recipes use cream cheese to help stabilize it. Meringue powder will also stabilize whipped cream and retard deflation. Still, whipped cream should be used the day it is whipped. It's luscious but it's fragile. 

 

About Stabilizers and Flavors

All you really need to get started is a flavor. Choose from 40 flavors here. Most are less than $10.00. We recommend caramel flavor.  It's versatile and makes excellent whipped cream.

Pastry Fillings

Use pastry fillings to color and flavor your whipped cream royale:

• Strawberry Pastry Filling
• Raspberry Pastry Filling
• Cherry Pastry Filling
• Peach Pastry Filling
• Blueberry Pastry Filling
• Lemon Pastry Filling
• Apple Pastry Filling
• Apricot Pastry Filling

How Stabilizers Work

Meringue powder is a popular stabilizer that slows the melting of the whipped cream.  Cream cheese will slow the melting but it's not the best retarder.  Both unflavored gelatin and meringue powder are popular. 

We use meringue powder in almost all applications. If we are using it in whipped cream that will be consumed within a couple hours, we use one tablespoon for two cups of whipping cream. We often use two tablespoons.  If we're making whipped cream frosting that must last through the day, we use four tablespoons per two cups of heavy whipping cream.

Heavy Whipping Cream

Heavy whipping cream by law must contain at least 36% milk fat. Regular whipping cream contains 30%. If you're using it for desserts or other whipped cream applications, use heavy whipping cream. It makes a difference.

How to Use Whipped Cream for Frosting

All of these whipped creams can be used as whipped cream frostings. Whipped cream frostings are amazingly good but they are best used the first day. 

The reason why they should be consumed right away is because they deflate, or melt, after whipping. They can be rewhipped but once in use, the end is near unless you are using meringue powder or another retarder.