Neapolitan Whipped Cream
Homemade neapolitan whipped cream that can be used on cake, cupcakes, ice cream cake, pies, angel food cake, pudding, pancakes, fruit, etc! Vanilla whipped cream plus chocolate whipped cream plus strawberry whipped cream.
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup (473ml) heavy whipping cream
- 1/2 cup (56g) powdered sugar
- 1/2 tsp vanilla extract
- 2 cup (473ml) heavy whipping cream
- 1/2 cup (56g) powdered sugar
- 4 tbsp strawberry jello powder
- 2 cup (473ml) heavy whipping cream
- 1/4 cup (21g) cocoa powder
- 1/2 cup (56g) powdered sugar
Instructions
- 1
Pro Tip: Place 3 metal (or glass) bowls in the freezer along with the beaters to chill for 15 minutes.
- 2
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- 3
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- 4
Fill a 12 inch piping bag half full with the whipped cream. Twist the top of the bag and secure with a rubber band. Place the piping bag and extra whipped cream still in the bowl in the fridge while you prepare the other flavors.
- 5
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- 6
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, strawberry jello powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- 7
Fill a 12 inch piping bag half full with the whipped cream. Twist the top of the bag and secure with a rubber band. Place the piping bag and extra whipped cream still in the bowl in the fridge while you prepare the other flavors.
- 8
Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- 9
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, cocoa powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- 10
Fill a 12 inch piping bag half full with the whipped cream. Twist the top of the bag and secure with a rubber band. Place the piping bag and extra whipped cream still in the bowl in the fridge while you prepare the other flavors.
- 11
Cut the tip off each piping bag, creating a hole that's about the size of an M&M. Place a metal piping tip (I used a Wilton 1M) inside a 16 inch or larger piping bag. Cut a hole for the tip. Place the 3 smaller piping bags inside the larger bag, pushing them towards the tip and putting pressure on the top of the bag to get the whipped cream to come out. Pipe whipped cream swirls or use however you'd like.