Food recipes
Hulled Whipped Cream
Hulled Whipped Cream
Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1 pint strawberries, hulled and sliced
Directions:
1. Preheat the oven to 350°F. Coat a 5 by 9-inch loaf pan with butter or cooking
spray and line with parchment or waxed paper.
2. To make the pound cake, cream the butter and sugar with an electric mixer
until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract.
3. Whisk together the flour, baking powder, and salt. On low speed, add the dry
ingredients alternately with the lemon juice to the creamed mixture, beating well
after each addition.
4. Pour the batter into the prepared loaf pan and bake in the hot oven for 1 hour to
1 hour and 15 minutes. A toothpick inserted in the center of the cake should come
out clean.
5. Let the cake cool on a wire rack before turning it out of the pan.
6. When cool, cut the cake into 1-inch squares.
7. To make the lemon curd, in a medium bowl, beat the egg yolks and the sugar
with an electric mixer until light and foamy.
8. Set the bowl over a pan of simmering water and whisk until the mixture starts
to thicken.
9. Whisk in the lemon juice and lemon zest, then stir the mixture until lightened
and thickened, 8 to 10 minutes. The mixture should coat the back of a spoon.
10. Remove the curd from the heat and start stirring in the butter, one piece at a
time, letting each piece melt before adding the next one.
11. Pour the curd into a clean bowl and set aside until needed. A piece of plastic
wrap laid directly on top of the curd will keep a skin from forming.
12. To make the whipped cream, whip the heavy cream to soft peaks.
13. Add the vanilla extract and powdered sugar. Continue whipping until the
cream forms stiff peaks.
14. Keep the whipped cream refrigerated until ready to use.
15. To assemble the trifle, pour portions of the lemon curd into glass mugs, or
pour into a straight-sided glass bowl so that the bottom of the bowl is coated by
1/ inch of curd.
2
16. Place a layer of sliced strawberries over the curd.
17. Make a layer of the cubed pieces of pound cake.
18. Repeat the process with the lemon curd, strawberries, and pound cake until
the mugs are three quarters filled.
19. Place a dollop of whipped cream in each mug and garnish with strawberry
slices if you have some extra. Refrigerate before serving.
• • • • • • • • •
Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1 pint strawberries, hulled and sliced
Directions:
1. Preheat the oven to 350°F. Coat a 5 by 9-inch loaf pan with butter or cooking
spray and line with parchment or waxed paper.
2. To make the pound cake, cream the butter and sugar with an electric mixer
until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract.
3. Whisk together the flour, baking powder, and salt. On low speed, add the dry
ingredients alternately with the lemon juice to the creamed mixture, beating well
after each addition.
4. Pour the batter into the prepared loaf pan and bake in the hot oven for 1 hour to
1 hour and 15 minutes. A toothpick inserted in the center of the cake should come
out clean.
5. Let the cake cool on a wire rack before turning it out of the pan.
6. When cool, cut the cake into 1-inch squares.
7. To make the lemon curd, in a medium bowl, beat the egg yolks and the sugar
with an electric mixer until light and foamy.
8. Set the bowl over a pan of simmering water and whisk until the mixture starts
to thicken.
9. Whisk in the lemon juice and lemon zest, then stir the mixture until lightened
and thickened, 8 to 10 minutes. The mixture should coat the back of a spoon.
10. Remove the curd from the heat and start stirring in the butter, one piece at a
time, letting each piece melt before adding the next one.
11. Pour the curd into a clean bowl and set aside until needed. A piece of plastic
wrap laid directly on top of the curd will keep a skin from forming.
12. To make the whipped cream, whip the heavy cream to soft peaks.
13. Add the vanilla extract and powdered sugar. Continue whipping until the
cream forms stiff peaks.
14. Keep the whipped cream refrigerated until ready to use.
15. To assemble the trifle, pour portions of the lemon curd into glass mugs, or
pour into a straight-sided glass bowl so that the bottom of the bowl is coated by
1/ inch of curd.
2
16. Place a layer of sliced strawberries over the curd.
17. Make a layer of the cubed pieces of pound cake.
18. Repeat the process with the lemon curd, strawberries, and pound cake until
the mugs are three quarters filled.
19. Place a dollop of whipped cream in each mug and garnish with strawberry
slices if you have some extra. Refrigerate before serving.
• • • • • • • • •
Printed from https://recipe.bluelayer.org/recipe/72693/hulled-whipped-cream