Recipes

 

 

The EuroWhipp is an amazing product. We have many recipes for you to explore.

 

A whisk is one of the top ten must have utensils in your kitchen, so why not have the best whisk possible at an affordable price. A whisk is called for in many every day recipes such as emulsifying salad dressings, dip for fresh veggies and appetizers, homemade frostings, whipped cream, sauces on the stove, and even something as simple as fluffy scrambled eggs.

 

 

Tips for a Successful Whipped Cream

If you want to make whipped cream with soy milk, coconut milk, or whipping cream, all you have to do is follow some basic recipes. Whether you are on a gluten free, vegan, fat free, or no diet at all these recipes are sure to please.  Almond milk is not your best option when making any chilled desserts, however, a fresh almond paste and a few other simple ingredients will help you produce the sweet almond flavor millions try to achieve. After looking on our website at the endless possibilities we can assure you there is a little something for everyone.

If all you have readily available is skim milk, 2%, or whole milk, don’t worry-you can STILL make a tasty whipped topping.  All you will need is a little unflavored gelatin to get the desired soft peaks that we all strive for when making whipped cream for desserts.

 

Almond cream:

1 cup blanched, slivered raw almonds

2 cups hot water

2 tablespoons unbleached organic sugar (light-colored)

2 tablespoons cornstarch (here's an organic one) or 3 tablespoons white rice flour

3/4 teaspoon agar powder (use 1/2 teaspoon for a softer cream)

1/4 cup firm silken tofu

1/2 tablespoon lemon juice

1 pinch salt

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract, optional

 

 

 

Soy milk whipped cream:

1/4 cup soy milk

1/2 cup vegetable oil

1 Tablespoon maple syrup

1/2 teaspoon real vanilla extract (if you use vanilla soy milk, you an omit this)

 

Directions:

Place soymilk and 1/4 cup vegetable oil in blender

Blend at highest speed and slowly drizzle in remaining 1/4 cup vegetable oil

Blend in maple syrup and vanilla, add a little more oil if necessary to thicken.

This makes enough topping for one pie, or crisp, or angel food cake, or, well you get the picture

 

 

Whipped cream:

One cup of whipping cream makes about 2 cups of whipped cream.

For flavoring, one teaspoon of vanilla is often added per cup of whipping cream. But the flavoring possibilities are endless; you can add other flavor extracts, liqueurs, or powdered cocoa. There are lots of flavored whipped cream recipes to try – even bourbon!

If you’re using whipped cream on a dessert that will be sitting out for a while, adding icing sugar, rather than granulated sugar, in step 2 will help it keep its shape

*Whipped cream can be kept covered in the fridge for about three days – but it will begin to break down if you have not added any stabilizer to it.

Use a dollop on strawberries or fruit salad, atop pies, cakes, fruit crisps, pancakes, French toast or  even waffles!!  Top any smoothie,  after dinner coffee, and let’s not forget hot chocolate!

*To make it even more fun for the kids, just add a little food coloring to any whipped topping for results sure to make them smile!

 

 

 

Chocolate Souffle:

Ingredients

 4 1/2 ounces bittersweet chocolate, chopped (use a gourmet brand for best results)

 8 large egg whites

 1/4 cup of sugar

 2 tsp fresh lemon juice

 2 to 3 tablespoons powdered sugar (confectioners/icing sugar)

Bake to perfection.

For delicious French Toast:

(adjust to portion size if needed)

6 eggs

 1 tsp vanilla extract

 ¼ tsp cinnamon

 ¾ cup milk

Simply whisk in a bowl wide enough to soak your slices of bread in before placing on your griddle and enjoy!

 

There are thousands of homemade mayonnaise recipes available online with different flavors or oil options. Below is a basic recipe to get you started and keep in mind you can toss in a little minced garlic, lemon juice, or cayenne pepper to give it a little kick if you’d like!

 

Homemade mayonnaise:

(makes one cup)

1 large egg yolk (from a pasteurized egg)

1 tablespoon white wine vinegar or champagne vinegar

Kosher salt-to taste

1/2 cup vegetable

1/2 cup extra-virgin olive oil

 

Homemade frosting:

2 1/2 Cups powdered sugar

2 Tablespoons water

1 Tablespoon light corn syrup

1 Tablespoon softened butter

1 Tablespoon vanilla extract

*add food coloring to your frosting for a fun tint-remember a little goes a long way!

 

Meringue:

3 egg whites (from pasteurized eggs)

6 tablespoons sugar

1/2 teaspoon vanilla

Use  your whisk to beat eggs whites in your mixing bowl, gradually adding sugar until achieved your perfectly aerated peak. Then add your vanilla or desired flavoring in. Top off your pie with your with your homemade meringue and bake at 325° for 15 to 18 minutes or until the peaks are a nice golden brown.

 

Crepe ingredients:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

 

Cappuccino Mousse:

2  eggs

1/3  cup granulated sugar

2  tbsp.Cornstarch

1  tsp.instant coffee crystals

3/4  cupmilk

1  tsp.unflavored gelatin

1  tbsp.cold water

1  tsp.butter , softened

1/2  cupheavy cream , whipped

 

DIPS/SAUCES

Horseradish

1 1/4 cup reduced-fat sour cream

 1/3 cup prepared horseradish

 1 teaspoon kosher salt

 1 teaspoon freshly ground pepper

 

Orange miso sauce

1/4 cup sweet white miso

 1 tablespoon orange zest

 1/4 cup orange juice

 1/4 cup flaxseed oil or canola oil

 1 tablespoon minced fresh ginger

 1 tablespoon rice vinegar

FROSTINGS:

 

Lemonade frosting

2 cups heavy whipping cream

2 tablespoons white sugar

3 fluid ounces frozen pink lemonade concentrate, thawed

Basic Buttercream Frosting

*Can add variations\flavors

3 cups powdered sugar

1/3 cup butter or margarine

1 1/2 teaspoons vanilla extract

About 2 tablespoons milk

Basic 7 minute frosting

2 large egg whites

1/4 cup light corn syrup

1/2 cup granulated sugar

2 tablespoons water

1 teaspoon vanilla extract

 

SALAD DRESSINGS:

Basic dressing

1 1/2 lemons, juiced

1 cup freshly grated Parmesan cheese

2 teaspoons garlic sal

3/4 cup mayonnaise

1 cup milk

Honey mustard

1/4 cup chopped onion

1 tablespoon fresh parsley

1/3 cup apple cider vinegar

2 tablespoons Dijon mustard

1 cup mayonnaise

1/4 cup honey

2 teaspoons lime zest

sea salt and ground black pepper to taste

Vinaigrette

1/2 cup red wine vinegar

1/2 cup vegetable oil

1 clove crushed garlic

2 teaspoons white sugar

2 teaspoons salt

 

Cilantro lime

1 jalapeno pepper, seeded and coarsely chopped

1 clove garlic

3/4 teaspoon minced fresh ginger root

1/4 cup lime juice

1/3 cup honey

2 teaspoons balsamic vinegar

1/2 teaspoon salt, or to taste

1/4 cup packed cilantro leaves

1/2 cup extra-virgin olive oil