This is a simple whipped cream topping, perfect for pies. Also good for fruit dishes. This particular recipe is for the coconut cream pie - but can be easily adjusted for any other recipe calling for a whipped cream topping (never buy cool whip again). |
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Ingredients
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract (optional)
1/2 teaspoon agar powder (optional)
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Cooking Directions
Pour 1 cup of cold whipping cream in a cold mixing bowl. Beat with electric mixer (or a hand whisk) until the peaks are soft. Add in the vanilla, powdered sugar, coconut extract and agar powder. Then beat until the peaks are stiff. Place the mixing bowl in the refrigerator until you are ready to serve (I recommend at least 30 minutes for pie toppings, but it you are putting it on fruit, it can be served immediately).
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Cooking Notes
The agar acts as a thickening agent. It is not necessary, but helpful if you want the topping to stand up.
The colder the bowl, the better.
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Mis en place - whipping cream, powdered sugar, vanilla, coconut extract and agar.
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Put whipping cream in a mixing bowl.
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Beat with hand blender. This always seem to take too long - but it comes around).
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Beat this the peaks start to soften (like shown).
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Add the sugar, extracts and agar and beat until the peaks get stiff.
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Here it is done (I could turn this bowl upside down if I wanted).
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Whipped Cream Topping
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