Make your own pie toppings with Chef Char's recipes!
Cinnamon-Vanilla Whipped Cream
Cinnamon-Vanilla Whipped Cream Ingredients:
2 Tablespoons water, heated
1 teaspoon unflavored powdered gelatin
2 cups chilled heavy cream
2 Tablespoons powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Cinnamon-Vanilla Whipped Cream Directions:
To make 4 cups of stabilized whipped cream in advance, sprinkle 1 teaspoon of unflavored powdered gelatin over 2 tablespoons of water in a microwave-safe bowl and let it stand for 3 minutes. Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied. Whip 2 cups of chilled heavy cream along with the sugar, vanilla and cinnamon in a stand mixer, staying on low speed until small bubbles form and then increasing the speed to medium. When the beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form. Transfer to a piping bag with tip, if desired. If well covered, the whipped cream will retain its moisture and airiness for up to 24 hours.
Vanilla Bourbon Caramel Sauce
1 stick unsalted butter
1 ½ cup packed brown sugar
1 ½ cups heavy cream
Pinch of Himalayan pink salt
¼ cup vanilla-infused bourbon (or a good, real vanilla extract of your choice)
- Add all ingredients except the vanilla to a small sauce pan and stir.
- Bring contents to a boil for one minute and shut off heat.
- Add vanilla and stir.
Serve sauce hot or cooled to room temperature. Store any extra sauce in refrigerator. After refrigeration, reheat and shake or stir sauce before using.
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