Ever wondered what’s the difference between whipping cream, heavy whipping cream and heavy cream? Me too.
Turns out, they can be used interchangeably, but the main differentiating factor is their fat content and holding power. Whipping cream contains 30% milk fat, while the other two have a slightly higher milk fat content of 36% to 40%. They are also better at holding their shape.
Fun fact: It’s possible to get whipped cream by whisking your whipping cream until stiff peaks form (but don’t overdo it). The catch? It may not hold its shape as long, so devour your drinks as soon as you’re done snapping pics.
If you’ve got whipping cream on hand, and are tired of eating it with waffles, keep reading for other alternatives.
Jello shots with Triple sec whipped cream
Playing bartender for the night? Impress your guests with this simple concoction that’ll leave them wanting more.
Image: Baking Mischief
What you’ll need:
- Wedge of lemon/lime and sprinkles for presentation (Optional)
- 1 cup water
- 3 oz jello mix (any flavour that pairs well with orange)
- ½ cup vodka
- ½ cup Triple sec
- ½ cup heavy cream (or whipping cream)
- 1 tablespoon granulated sugar
- 1½ teaspoon Triple sec, chilled
- 9 to 10 shot glasses, 2-ounces (59.14ml) each
Though the total time required is 3 hours, the total preparation and cooking time is only 7 minutes.
Recipe:
Presentation (Optional)
- Pour sprinkles into a shallow dish.
- Cut a slit in your citrus wedge and run it around the rim of each shot glass.
- Dip glass in the sprinkles and set aside.
Jello shots
- Heat water for 1 to 2 minutes, until steaming, then stir in jello mix until completely dissolved. Allow this mixture to cool before adding vodka and Triple sec.
- Pour mixture evenly in the shot glasses and refrigerate for 2-3 hours, until firm.
Triple sec-infused whipped cream
- Once the jello shots solidify, combine heavy cream (or whipping cream), Triple sec, and sugar, and whip everything in your stand mixer until stiff peaks form. Tip: If you’re mixing by hand or with a hand mixer, place your bowl and whisk/whisk attachments in the freezer for at least 15 minutes before starting. This prolongs the holding power of the whipped cream.
- Next, pipe the whipped cream on to each of your shots with a piping bag or a plastic bag with the corner snipped off, and you’re done.
Starbucks hot chocolate
What better way to warm yourself up this rainy season than a cup of hot chocolate? And not just any hot chocolate, but one inspired by Starbucks, at a fraction of the price.
Image: Starbucks
What you’ll need:
- ¼ cup water
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1½ cups milk
- ¼ tsp vanilla extract
- Whipped cream (or whipping cream)
- Chocolate sauce (optional)
Recipe:
- Firstly, heat the water, cocoa powder and sugar together, and stir well to form chocolate syrup.
- Secondly, pour the milk into the chocolate syrup and heat the mixture until hot.
- Next, add the vanilla extract in, and pour everything into a mug.
- Finally, whip the whipping cream till stiff peaks form (skip this part if you're using whipped cream) and top the drink with the whipped cream. One serving is about 16oz or 473.18ml.
- Drizzle chocolate sauce over the whipped cream for the aesthetics (optional).
Irish Coffee
If you think coffee and alcohol is a match made in heaven, you have Joe Sheridan to thank for it. He is the brains behind the Irish Coffee, which was created in Ireland during the 1940s.
Image: Cocktail Party app
What you’ll need:
- 2 tbsp Irish whiskey
- 4 tbsp Coffee
- ½ tbsp Simple syrup or brown sugar syrup
- 4 tbsp Heavy whipping cream (or whipping cream)
Recipe:
- Pour the Irish whiskey, coffee and syrup consecutively into a mug.
- Whip the cream until soft peaks form (for extra flavour, mix in a big pinch of sugar, some vanilla extract, or a splash of whiskey while whipping).
- Gently slide it on top of the drink.
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