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5
from 1 vote
Grenadine Whipped Cream
You can use this homemade
grenadine whipped cream
to top hot and cold drinks, cakes, pies, cupcakes, brownies, fruit, ice cream and much more.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Condiment, Dessert
Cuisine:
American
Servings:
8
Calories:
129
kcal
Author:
Joss Dyckson
Equipment
Electric hand mixer
Ingredients
1
cup
heavy whipping cream
3
tablespoons
grenadine syrup
2
tablespoons
powdered sugar
US Customary
-
Metric
Instructions
Add the heavy cream, grenadine and powdered sugar to a large glass measuring cup or bowl.
Whip the cream mixture using an electric hand mixer on a low speed until it begins to thicken.
Higher the speed and continue whipping until stiff peaks form.
Keep chilled in the refrigerator. It is best used within 1 day.
Notes
This recipe makes about 2 cups whipped topping.
Nutrition information is per ¼ cup whipped topping, approximately.
It can be stored in the fridge for 3 or 4 days, but it is best if used within 1 day.
Make sure the cream is nice and chilled before whipping. You can also chill the whisk attachments and bowl for best results.
Be careful not to over-beat the cream! The cream will end up separating if you go too far.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
34
mg
|
Sodium:
10
mg
|
Potassium:
30
mg
|
Sugar:
6
g
|
Vitamin A:
437
IU
|
Vitamin C:
0.2
mg
|
Calcium:
20
mg
|
Iron:
0.04
mg