Cheesecake Whipped Cream – Homemade Recipe

Creamy, fluffy whipped cream made from heavy cream and powdered sugar. Enhances the richness and sweetness of cheesecake, creating a decadent dessert topping

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Item	Description
Product Name	Homemade Whipped Cream for Cheesecake
Price	(as of )
Features	Super Strength Food Flavors for Baking, Frosting, Hard Candy, Cakes, Cookies
Quality	LorAnn mission products food flavors quality
Certifications	SQF Certification Rating: Excellent Score: 98

Product Description For Homemade Whipped Cream For Cheesecake

Indulge in the decadent delight of our Homemade Whipped Cream for Cheesecake. This heavenly creation is designed to elevate the indulgence factor of your favorite cheesecakes, adding a luscious and velvety smoothness to every bite.

Crafted with a meticulous blend of high-quality ingredients, our Homemade Whipped Cream offers a luxurious texture that perfectly complements the rich and creamy cheesecake. Delightfully light and airy, it effortlessly enhances the overall taste experience, creating a delectable harmony of flavors.

To use our Homemade Whipped Cream for Cheesecake, simply grab a dollop and generously spread it on top of your cheesecake masterpiece. Its silky texture makes it oh-so-easy to glide over the surface, adding a visually enticing touch to your dessert presentation. Alternatively, you can also pipe it into elegant ruffles and swirls for an extra touch of sophistication.

Whether you’re a seasoned baker or an amateur enthusiast, our Homemade Whipped Cream for Cheesecake is the perfect addition to your dessert repertoire. It elevates your cheesecake creation to new heights, giving your taste buds an unforgettable experience. Revel in the creamy decadence and delight your loved ones with this perfect finishing touch.

Try our Homemade Whipped Cream for Cheesecake today and taste the difference for yourself. Prepare to be enchanted by the velvety goodness that takes your cheesecake from ordinary to extraordinary.

Attribute	Description
Is Discontinued By Manufacturer	No
Product Dimensions	1.75 x 1.75 x 4.5 inches; 4.8 Ounces
Item model number	0890-0800
UPC	023535890083
Manufacturer	LorAnn Oils
ASIN	B00EJPE2VK
Product Description	Make delicious cream cheese icing without the cream cheese! Significantly less expensive than using real cream cheese, plus your iced cakes and cupcakes do not require refrigeration. Ideal for home-based baking businesses that are restricted by Cottage Food Laws from selling baked goods with frosting that needs to be refrigerated. This flavor is great in candies & chocolates too. Appropriate for use in chocolates and coatings (typical use is 1/4 to 1/2 teaspoon per pound). A little goes a long way! LorAnn’s super strength flavors are three to four times the strength of typical baking extracts. When substituting super strength flavors for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract. Typical uses: hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.
Kosher Certification	Star-K
Flavor Usage Chart
Hard Candy and Lollipop Recipe
Ingredients	2 cups granulated sugar 2/3 cup light corn syrup 3/4 cup water 1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor LorAnn liquid food coloring or gel food coloring (as desired) Hard candy molds (optional) Powdered sugar (optional) Sucker bags & twist ties (optional)
Directions	In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Carefully pour syrup into prepared molds or onto the prepared greased and foil-lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate. *Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat).