Whipping cream, or crema para batir in Spanish, is a versatile ingredient that can be used in both sweet and savory dishes. Whether you’re making a creamy dessert or a rich sauce, whipping cream is a must-have in your kitchen. In this article, we’ll share two mouth-watering recipes that feature whipping cream as the star ingredient.
Recipe 1: Crema de Fresas (Strawberry Cream)
Ingredients:
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, washed and hulled
Instructions:
- In a large mixing bowl, beat the whipping cream until stiff peaks form.
- Add the powdered sugar and vanilla extract, and beat until well combined.
- In a blender or food processor, puree the strawberries until smooth.
- Fold the strawberry puree into the whipped cream mixture until well combined.
- Transfer the mixture to a serving dish and refrigerate for at least 1 hour before serving.
Nutritional Information:
Calories: 220 | Fat: 18g | Carbohydrates: 14g | Protein: 1g | Sodium: 25mg | Sugar: 11g
Cooking Time:
15 minutes
Equipment:
- Mixing bowl
- Electric mixer
- Blender or food processor
- Serving dish
Serving Suggestions:
Serve chilled with fresh strawberries on top.
Variations:
Replace the strawberries with any other fresh fruit, such as raspberries, blueberries, or mango.
Substitutions:
You can substitute regular sugar for powdered sugar, but the texture of the whipped cream may be slightly grainy.
Storage:
Store in an airtight container in the refrigerator for up to 2 days.
Tips:
Make sure the whipping cream is very cold before beating, as this will help it whip faster and with better volume.
Frequently Asked Questions:
Q: Can I use frozen strawberries instead of fresh?
A: Yes, but make sure to thaw them completely and drain any excess liquid before pureeing.
Recipe 2: Salsa de Champiñones con Crema (Mushroom Cream Sauce)
Ingredients:
- 1 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Instructions:
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the mushrooms and thyme, and cook until the mushrooms are tender and browned, about 5-7 minutes.
- Pour in the whipping cream and Parmesan cheese, and stir until the cheese is melted and the sauce is smooth.
- Season with salt and pepper, to taste.
- Serve hot over pasta, grilled chicken, or roasted vegetables.
Nutritional Information:
Calories: 240 | Fat: 22g | Carbohydrates: 6g | Protein: 5g | Sodium: 200mg | Sugar: 2g
Cooking Time:
20 minutes
Equipment:
- Large skillet
- Spatula
Serving Suggestions:
Serve hot over pasta, grilled chicken, or roasted vegetables.
Variations:
Add cooked bacon or ham for extra flavor.
Substitutions:
You can substitute half-and-half or heavy cream for whipping cream, but the texture and flavor of the sauce may be slightly different.
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
Tips:
Make sure the mushrooms are sliced evenly so they cook at the same rate.
Frequently Asked Questions:
Q: Can I use other types of mushrooms?
A: Yes, you can use any type of mushroom you like. Just make sure to adjust the cooking time accordingly.
Personal Thoughts
Both of these recipes are delicious and easy to make. The strawberry cream is perfect for a light dessert on a hot summer day, while the mushroom cream sauce is a comforting and flavorful sauce that can be used in many different dishes. I highly recommend trying them out for yourself!