Whipped Cream Dessert Board
Kemps
Kemps
Recipe - White Bear Liquor
Whipped Cream Dessert Board
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 1/2 tsp powdered gelatin
2 cups Kemps heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoon chocolate sauce
2 tablespoons caramel sauce
2 tablespoons strawberry sauce
NILLA wafers
CHIPS AHOY cookies
OREO cookies
Directions
- Add 2 tablespoons of water to a microwavable bowl. Sprinkle in gelatin and let sit 3-4 minutes. Microwave 5 seconds just until gelatin is dissolved. Set aside to cool slightly.
- To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until loose peaks form, for 2–3 minutes.
- Ensure gelatin mix is still smooth; if it cools too much, it can get clumpy. Turn mixer to low and slowly pour in gelatin. Mix again to incorporate gelatin and create stiff peaks. Remove two-thirds of the whipped cream, separate evenly into two bowls, and set aside.
- Add the chocolate sauce to the whipped cream r in the stand mixer; mix on low until incorporated. Transfer to a bowl and wash out stand mixer bowl and whisk attachment.
- Repeat this process with the remaining two bowls of whipped cream, adding the caramel to one and the strawberry sauce to the other. Taste each and add more flavoring or powdered sugar if desired. Let each flavor rest in the refrigerator for 10-15 minutes before serving with cookies or fresh fruit.
30 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Add 2 tablespoons of water to a microwavable bowl. Sprinkle in gelatin and let sit 3-4 minutes. Microwave 5 seconds just until gelatin is dissolved. Set aside to cool slightly.
- To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until loose peaks form, for 2–3 minutes.
- Ensure gelatin mix is still smooth; if it cools too much, it can get clumpy. Turn mixer to low and slowly pour in gelatin. Mix again to incorporate gelatin and create stiff peaks. Remove two-thirds of the whipped cream, separate evenly into two bowls, and set aside.
- Add the chocolate sauce to the whipped cream r in the stand mixer; mix on low until incorporated. Transfer to a bowl and wash out stand mixer bowl and whisk attachment.
- Repeat this process with the remaining two bowls of whipped cream, adding the caramel to one and the strawberry sauce to the other. Taste each and add more flavoring or powdered sugar if desired. Let each flavor rest in the refrigerator for 10-15 minutes before serving with cookies or fresh fruit.