Kid-friendly Creative Whipped Cream Recipe - Sticky Fingers Cooking
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Recipe: Creative Whipped Cream

Recipe: Creative Whipped Cream

Creative Whipped Cream

by Erin Fletter
Photo by Warren Price Photography/Shutterstock.com
prep time
5 minutes
cook time
makes
6-12 servings

Fun Food Story

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Creative Whipped Cream

In this recipe, young chefs experience the excitement of shaking cream until it transforms into whipped cream! Then they unleash their culinary creativity by selecting mix-ins that give their whipped cream a distinctive, one-of-a-kind flavor. 

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • seal :

    to close tightly, keeping filling inside.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

  • zest :

    to scrape off the outer colored part of a citrus fruit's rind (skin or peel) using a metal tool with small sharp blades, such as a zester, microplane, or the small holes of a grater (avoid the "pith," the white, spongy lining of the rind that can be bitter).

Equipment Checklist

  • Plastic or glass jar with a tight fitting lid
  • Liquid measuring cup
  • Zester (or grater with small zesting plate/side)
  • Wooden spoon
scale
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Ingredients

Creative Whipped Cream

  • 1/2 C heavy whipping cream **(Omit Creative Whipped Cream for DAIRY ALLERGY)**
  • 1 pinch salt
  • Creative add-ins: sugar/stevia/honey, lemon/orange zest, ground cinnamon, ground nutmeg, vanilla extract

Food Allergen Substitutions

Creative Whipped Cream

  • Dairy: Omit Whipped Cream recipe.

Instructions

Creative Whipped Cream

1.
zest

Zest a little of the orange or lemon being used in the Mashed Fruit Jams.

2.
measure + seal + shake

Measure and add 1/2 cup heavy whipping cream and 1 pinch of salt to a plastic or glass jar with a tight fitting lid. Seal the jar with the lid and shake!

3.
recipe tip

Whipped cream takes about 3 minutes of active shaking to form! Listen for a “swoosh”—this is when the consistency of the whipped cream changes and will coat the sides. Check to make sure it’s thick; when it is, it’s ready! Careful not to overshake, or you’ll make butter instead of whipped cream (also delicious)!

4.
add + stir

Then stir in creative add-ins: 1 pinch of cinnamon, 1 pinch of nutmeg, 1 pinch of sugar, 1 pinch of lemon or orange zest (from citrus fruit used in Mashed Fruit Jams), and 1 to 2 drops of vanilla extract. Serve Creative Whipped Cream and Mashed Fruit Jams with freshly baked Create-Your-Own-Scones (see recipes)!

Surprise Ingredient: Heavy Cream!

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Photo by Daniel Jedzura/Shutterstock.com

Hi! I'm Heavy Cream!

"I'm not a lightweight, like half and half. I'm full of fat and pour out much thicker. You can also call me 'heavy whipping cream.' The names refer to the same thing! Did you know that I can transform myself with your help? I turn into a fluffy topping to put on cakes and pies when you whisk me as fast as you can (or you can use a mixer). However, I go through an even bigger change when you shake me really hard in a covered container for a few minutes—I turn into butter!"

  • Heavy cream is the thick, high-fat liquid at the top of raw milk. It naturally separates from the milk, rising to the top. It is skimmed off and then pasteurized to kill bacteria, which makes it safer to drink and lasts longer. 
  • Heavy whipping cream is made up of about 36 percent fat. In comparison, regular whipping cream is 30 percent fat, and half-and-half averages to about 14 percent.
  • Heavy cream whips up better as a topping if the cream is cold, and pouring it into a cold mixing bowl before whipping also helps.
  • The Guinness World Record for the most people simultaneously whipping cream by hand is 1,434 and was set on August 22, 2015, by employees of the Swiss company Nordostmilch AG in Bürglen, Switzerland.
  • A dollop of whipped cream is great on fruit, cakes, and pies. The tallest recorded dollop so far was over 7 inches atop a mug of hot chocolate!
  • Some of the foods heavy cream is added to include cakes, frostings, ice cream, salad dressings, sauces, soups, sour cream, scrambled eggs, chocolate ganache, crème fraîche, panna cotta, and homemade cheeses.
  • One-half cup of heavy cream contains 43 grams of fat, 3 grams of protein, and the minerals calcium and phosphorus. It has more of the fat-soluble vitamins A, D, E, and K than lower-fat dairy products. Fat-soluble vitamins are more easily absorbed by your body when eaten with fat.

Let's Learn About Italy!

Photo by Marina Andrejchenko/Shutterstock.com
  • Italy became a unified country in 1861, only 150 years ago. It is sometimes called "bel paese" or "beautiful country."  
  • Italians invented the piano and the thermometer! 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome, Italy's capital city. The myth says the twins were abandoned and then discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (and after many exciting adventures), they found themselves at the location of Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal. 
  • In the 1930s and 40s, Mussolini, Italy's prime minister, and dictator tried to eliminate all foreign words from the Italian language. How did he do that? He just changed them! For example, in soccer, "goal" became "meta." Disney character names changed, too: Donald Duck became "Paperino;" Mickey Mouse became "Topolino;" and Goofy became "Pippo." Although they're not banned anymore, these words and names have stuck. So now if you go to the Italian Disneyland, called Gardaland Park, you will see Topolino and Pippo! 
  • About 60 million people call Italy home, and it is 116,350 square miles, slightly larger than the US state of Arizona. If you compare that to the United Kingdom, 67 million people live there, and it is about 94,350 square miles. So, the UK is smaller than Italy but has a bigger population! 
  • The Italian flag is green, white, and red. These colors represent hope, faith, and charity.
  • The average Italian eats close to 55 pounds of pasta annually. If you think about how light pasta is, that is a considerable amount! There are more than 500 different types of pasta eaten in Italy today. 

What's It Like to Be a Kid in Italy?

  • Kids begin school at 6 years old. They grow up speaking Italian, but they learn English in school, so many become bilingual in Italian and English.
  • The most popular sport for kids is football (soccer). The Italian word for soccer is "calcio," the same word they use for "kick." A favorite of younger kids is "Rody, the bouncing horse," a plastic horse that a small child can hop onto and bounce around the room. Rody was invented in Italy in 1984.  
  • The family ("la famiglia") is a central characteristic of Italian life. Children have great respect for their older relatives. It is traditional to name the first male child after the grandfather and the first female child after the grandmother.
  • If kids live close to school, they can go home and have lunch with their families! Lunch at school might be pasta, meat with vegetables, a sandwich, or a salad with lots of ingredients. Families typically eat dinner later (7 to 8 pm), so kids end up staying up later, too!
  • Between lunch and dinner, kids often enjoy "merenda," which is an afternoon snack that translates to "something that is deserved." It is really a mini-meal that can include both savory and sweet foods. Examples of savory foods are a salami or mortadella sandwich, a slice of rustic bread rubbed with a cut, raw tomato, or "pizza bianca" (white pizza without tomato sauce). Types of sweet foods eaten during merenda are "gelato" (a lower-fat type of ice cream), any kind of cake, or biscotti dipped in warm milk.

That's Berry Funny

How does a cat make whipped cream?

With its WHISKers!

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