Source: Just Jenn Recipes
Whipped Cream Cupcakes
1 cup heavy whipping cream
1 cup sugar
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
In a bowl whisk together the cake flour, salt and baking powder. Set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form – don’t go TOO FAR of you will get butter! Add the eggs one at a time until incorporated. Add the sugar and the vanilla. Carefully add the flour mixture until combined.
Spoon batter into the liners, filling the cups up halfway. Bake for 15-20 minutes depending on your oven. Let the cupcakes cool on a wire rack.
Brown Sugar Ice Cream
2 cups heavy whipping cream
1 cup whole milk
3/4 cup brown sugar
1 Tablespoon vanilla extract
In a medium bowl stir together the heavy cream, milk, brown sugar and vanilla.
Pour into your prepped ice cream machine per directions. Spoon into a freezer safe container and freeze until slightly hardened, about 1-2 hours.
1 1/2 cups sugar
1/3 cup water
3/4 cup heavy cream
1 Tablespoon butter
1/2 teaspoon vanilla
1/4 cup heavy cream
In a saucepan on low heat, stir together the sugar and water. Turn the heat to medium high and boil until the sugar turns a lovely shade of brown, I’d say just about 5 minutes.
Carefully – you look away for one second and you’ve got Burnt City on your hands.
Now carefully (can I say that enough) add the cream and the butter. It will bubble so watch yourself.
Let simmer on low, then add the vanilla and the 1/4 cup of heavy cream to smooth it all out and wait for it to get nice and thick.