Hazelnut Whipped Cream

Hazelnut Whipped Cream

Silky whipped cream with toasted hazelnut flavor, light enough to top any dessert.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free

Allergens

Dairy, Tree nuts

This whipped cream gets its nutty depth from hazelnut liqueur and a touch of praline-like sweetness, folded into softly billowing cream. It whips up in minutes and pairs well with chocolate desserts, coffee drinks, or fresh fruit. Serve it chilled as a finishing touch for cakes, pies, or warm beverages.

Ingredients

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 2 tablespoons hazelnut liqueur
  • 1/2 teaspoon vanilla extract
  • 1/4 cup hazelnuts, toasted and finely chopped

Method

  1. Chill a mixing bowl and beaters in the freezer for 10 minutes before starting.

  2. Pour the cold heavy cream into the chilled bowl and beat on medium speed until it begins to thicken, about 1 minute.

  3. Add the powdered sugar, hazelnut liqueur, and vanilla extract, then continue beating on medium-high speed until soft peaks form, about 2 minutes.

  4. Fold in the chopped toasted hazelnuts with a spatula until evenly distributed.

  5. Serve immediately or cover and refrigerate up to 4 hours, re-whisking briefly if the cream separates before serving.

Rate this recipe

★ 4.2 (1)

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    Hazelnut Whipped Cream

    This whipped cream gets its nutty depth from hazelnut liqueur and a touch of praline-like sweetness, folded into softly billowing cream. It whips up in minutes and pairs well with chocolate desserts, coffee drinks, or fresh fruit. Serve it chilled as a finishing touch for cakes, pies, or warm beverages.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup heavy whipping cream, cold
    • 2 tablespoons powdered sugar
    • 2 tablespoons hazelnut liqueur
    • 1/2 teaspoon vanilla extract
    • 1/4 cup hazelnuts, toasted and finely chopped

    Method

    1. 1

      Chill a mixing bowl and beaters in the freezer for 10 minutes before starting.

    2. 2

      Pour the cold heavy cream into the chilled bowl and beat on medium speed until it begins to thicken, about 1 minute.

    3. 3

      Add the powdered sugar, hazelnut liqueur, and vanilla extract, then continue beating on medium-high speed until soft peaks form, about 2 minutes.

    4. 4

      Fold in the chopped toasted hazelnuts with a spatula until evenly distributed.

    5. 5

      Serve immediately or cover and refrigerate up to 4 hours, re-whisking briefly if the cream separates before serving.