Carrie Vasios, the editor of the Sweets section on www.seriouseats.com, shared some super fun ideas for how to take whipped cream to a whole new level. She likes to flavor her whipped cream. She says, "In addition to being unexpected - most people don't think to add flavorings to whipped cream. For instance, folks don't consider putting maple flavored cream on their pecan pie, and that's a shame." Oh wow, this whipped cream fanatic so agrees and is drooling as we speak. But before we look at her suggestions, let's review the steps to ensuring the whipped cream we make is awesome to begin with:

Use cream labeled Heavy or Whipping Cream (or Heavy Whipping Cream). Light cream doesn't have enough fat to form the requisite peaks.

Place your bowl and beaters in the fridge for 30 minutes (or even 15 in the freezer if you're in a hurry) before using. This helps the cream whip faster.

Same goes for the cream. Take it out of the fridge just before you plan on using it.

You can use a whisk almost as easily as an electric beater (especially if your ingredients are cold.)

Confectioner's sugar, regular sugar, stevia, and xylitol can be used as sweetener. The benefit of confectioner's sugar? It dissolves faster.

And don't hesitate to stock up on heavy cream when you find it on sale. I pour mine into ice cube trays and freeze. When frozen, I pop the cubes out and store them in freezer bags in the freezer. About 6 cubes equals 1 cup of cream. Let them thaw in the fridge when you're planning to use them.

OK. Now let's get to the amped-up version. Making flavored whipped cream starts the same way as making regular whipped cream: place your heavy cream in a bowl and beat or whisk it until soft peaks form. At this point, you add your extra flavors and your sugar. Extracts, like vanilla, almond, or lemon, are a possibility. One thing to keep in mind is how sweet your add-in is on its own. Maple syrup doesn't need extra sugar, but almond extract does.

Here are recipes for 5 of Carrie's favorite flavored whipped creams:

Maple Whipped Cream: Whip 1 cup heavy cream until soft peaks form. Add 2 tablespoons maple syrup (Grade B if possible) and 1/4 teaspoon vanilla extract. Beat until stiff peaks form.

Vanilla Whipped Cream: Whip 1 cup heavy cream until soft peaks form. Add 1 teaspoon pure vanilla extract (again, this is the flavor of the cream, so use the best!) and 1 tablespoon sugar. Beat until stiff peaks form.

Cinnamon Spice Whipped Cream: Whip 1 cup heavy cream until soft peaks form. Add 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Beat until stiff peaks form. [My thought: I bet this would be fantastic on apple or spice cake or as a topping to applesauce!]

Chocolate Whipped Cream: In a double boiler or the microwave, melt 3/4 cup bittersweet chocolate chips. Let chocolate cool until still liquid but not hot, about 5 minutes. Whip 1 cup heavy cream until soft peaks form. Add 1/2 chocolate mixture and beat until combined. Add remaining chocolate and 1 tablespoon sugar and beat until stiff peaks form.

Almond Whipped Cream: Whip 1 cup heavy cream until soft peaks form. Add 1 tablespoon sugar and 1/2 teaspoon almond extract and beat until stiff peaks form.

If you try any of these, would you share with us how you used them? I think I'm going to try coconut-flavored whipped cream as well. And pineapple-flavored, and oh, then there's cherry-flavored, and... You get the idea!

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Sources:
www.seriouseats.com
www.horizondairy.com
www.chefdoughty.com
www.wardstreetbistro.com
www.thekitchn.com
www.bakedbree.com
www.candleandsoap.about.com
www.cooksvanilla.com
www.costco.com
www.thelocalrose.com
www.tysgirlygirl.blogspot.com
www.gourmetsleuth.com