Amaretto Whipped Cream


If you are still buying your whipped cream from the grocery store fridge, you are missing out. Ever since I found out how easy it is to make whipped cream at home, from scratch, with just a couple of fresh ingredients, I have never gone back to that stuff made from oil or that comes from a can with all of the propellants and other such delectable things. Homemade whipped cream is smoother, creamier, fresher and – bonus – you can add whatever flavors to it that your heart desires – amaretto, cocoa, orange zest! What can be better dolloped on a warm brownie or a piece of cake?

This is all you need to make your own amaretto whipped cream:


1 pint heavy whipping cream

1/3 cup confectioner’s (powdered) sugar (or 1/2 cup if you have a sweet tooth)

1 tablespoon amaretto (or other natural flavoring of your choice)

Of course, you need some kind of a mixer or food processor with a whisk attachment. I have never gotten around to buying one of those huge stand-up mixers, so I use an old-fashioned little hand-held contraption with 3 speeds – and it works great – just make sure to use a tall bowl to avoid splatter!

The key to successful whipped cream is:

First – make sure the cream and the bowl are both cold when you start whipping.

Second – whip the cream on low speed for a little while until it starts to thicken up, then add in the sugar and the amaretto. Then finish whipping at high speed until the cream thickens up and forms peaks.  Et voilà! It’s ready to top a dessert, some berries or even your coffee!!


P.S. Isn’t that dessert plate fabulous? A famous person once said “have nothing in your house that you do not know to be useful, or believe to be beautiful” – and these plates are certainly both!  My dinner/salad plates and serving dishes are for the most part all white, so when I came across a mismatched set of 12 dessert plates in different colors and patterns, I had to have them! Who said plates all have to match?! Much more fun this way! Not to mention, being a Russian lover of classical literature and former philatelist (from the ages of about 7-11), I couldn’t very well put back dessert plates with images of Moby Dick, stamps and Tzar Nicholas!! Aren’t they great?!

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One Response to Amaretto Whipped Cream

  1. Susan Ardelie says:

    What pretty little dessert plates. I especially like the pink Tzar Nicholas one, but they are all great (and give yet another excuse to have a bit of dessert!)

    The amaretto whipped cream sounds delicious.

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