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This recipe is for either Fruity Pebbles or Lucky Charms. If you want to add additional flavor to the whipped cream, grind the remaining cereal into fine powder with a food processor then beat into prepared whipped cream. Use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form then slowly add the powdered sugar and continue beating on high speed until stiff peaks form. This is key to making the perfect peaks as it helps to keep the cream nice and cold. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. You should end up with around 1 cup of heavy cream. Scrape down the outside of the strainer as well. The mixture is so thick, the liquid won’t just seep through the strainer, this takes a little elbow grease. Press the cereal using a spatula or measuring cup to extract as much liquid as possible. When ready, place a fine-mesh sieve over top of a large bowl. So, it’s really best to let this sit for 8-12 hours for the best flavor. The flavor from the cereal needs time to soak and absorb into the heavy cream. The only trick to making this recipe is to plan ahead. Making whipped cream is actually super easy, especially if you follow the tips I listed below. It uses heavy cream that’s been infused with cereal and then a little more crushed cereal powder for that extra flavor punch. I used it as a topping for my Fruity Pebble Poke Cake, but this recipe is slightly different. This actually is not the first time I’ve shared a recipe using Cereal Milk Whipped Cream. I have several varieties, all made for topping things like pancakes and hot chocolate, or even for frosting cupcakes or cakes. If you’ve been around here for a while, you know I am whipped cream obsessed.
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