whipped cream Archives - A Calculated Whisk

Pumpkin Caramel Cheesecake Pie (Gluten-free, No-bake)

November 19, 2018 By Becky 8 Comments

This pumpkin caramel cheesecake pie requires no cooking, and all the layers are made in the food processor with no need to wash it in between. It’s the perfect last-minute Thanksgiving dessert! This pie was originally published in fall of 2013. I’ve tweaked the recipe and updated the photos.

This pie is so easy, and so good! If you already have your caramel sauce made (try salted caramel, salted maple caramel, or even store-bought), there is no cooking required–just a few rounds of food processing. And, in case you need another reason to make this, there’s pumpkin involved! There’s also caramel, whipped cream, and a delicious two-ingredient crust. The cheesecake layer is rich, but not overpowering–I think even people who don’t love cheesecake will probably love this.

Gluten-free Pumpkin Sheet Cake

October 26, 2018 By Becky 2 Comments

This easy gluten-free pumpkin sheet cake with whipped cream frosting is the ideal dessert to feed a crowd at Halloween or Thanksgiving.

My most perpetual pregnancy craving has been and continues to be cake. Last week I was desperate for some, and became fixated on making a sheet cake. Sheet cakes are really the best kind when you’re baking to satisfy a craving. Why? They’re huge and fast. There’s no need to prep more than one pan or stack and fill layers. It’s a snap to make them look nice with no piping. They also bake and cool super quickly because they just have one relatively thin layer.

Grain-free Lemon Cake with Whipped Cream Frosting

March 13, 2017 By Becky 39 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This grain-free lemon cake with whipped cream frosting is made for Easter dinner, spring birthdays, or any other special occasion. It’s super lemony thanks to lemon zest, juice, curd, and extract!

It’s the roughest Monday of the year, but I brought cake to ease the pain! If springing forward has taken some of the pep out of your step, this grain-free lemon cake will put it right back in.

When my future sister-in-law asked for a lemon cake to celebrate her birthday, I was excited. A few months ago for a styled wedding shoot, my friend Lindsey and I made a lemon layer cake with blood orange curd and blood oranges on top. I’d been wanting to try something similar with a lemon curd filling, and this was the perfect opportunity. For this cake, I adapted my lemon olive oil Bundt cake recipe to create two round layers. (Before you can even ask, no, you can’t taste the olive oil! It’s just a super healthy, easy to work with fat for baking that creates a wonderfully tender crumb.)

I used homemade lemon curd for the filling, and then frosted and decorated the cake with stabilized whipped cream. The result is a festive, richly lemon-flavored cake with tart curd and pillowy clouds of cream. It’s so good, and was a huge hit with my entire family, including my three young future nieces. I can’t wait to make it again next month for Easter!

No-Churn Mocha Ice Cream

August 16, 2015 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

No-Churn Mocha Ice Cream (sweetened with maple syrup) | acalculatedwhisk.com

So, have you made Nigella Lawson’s no-churn coffee ice cream? It’s ridiculously easy and delicious, and when I discovered how simple it was to make really good ice cream with just a mixer, I was tempted to get rid of my ice cream machine!

To make the no-churn ice cream, you beat heavy cream, sweetened condensed milk, and flavorings until it’s nice and thick, then freeze the ice cream. That’s all there is to it! The only thing is that I’m not a big fan of cooking with sweetened condensed milk–there’s so much refined sugar in it, and I try to avoid that whenever I can.

So I decided to try making my own sweetened condensed milk using maple syrup, with some guidance from this recipe from Gluten-Free on a Shoestring. The homemade sweetened condensed milk takes a while to make, but your house will smell amazing. You do have to watch it pretty closely but don’t have to stir it constantly, so it’s a good time to do some cleaning or other tasks around the kitchen. I got a lot of dishes done while I was making it! (Anything that gets me to do more dishes is good, and pretty rare.)

The results are so much more delicious than canned sweetened condensed milk! The maple flavor adds a caramel note to the ice cream that goes perfectly with the chocolate and coffee. In addition to working beautifully in this ice cream, the maple-sweetened condensed milk is amazing in hot or iced coffee.

Golden Cake with Strawberries and Whipped Cream

April 11, 2015 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Golden Cake with Strawberries & Whipped Cream (Gluten free, Grain free) | acalculatedwhisk.com

How were your Easter and/or Passover celebrations? Ben and I had a few people over on Saturday and then went to another Easter dinner on Sunday. I won a pork crown roast from Snake River Farms over at Rhubarbarians, and it was pretty great. I also made this cake–we enjoyed one of the layers on Saturday, and brought the other one, pictured here, to the party on Sunday.

So, yes, I’ve been sitting on this cake recipe for an entire week. I apologize! I had one of those very busy weeks that I should have seen coming, but instead somehow managed to take me completely by surprise. Am I the only one that happens to? Between papers and evaluation reports and trying to get at least a little shuteye, it took me all week just to edit these photos.

Fried Banana Brownie Cake with Honey Whipped Cream

May 26, 2014 By Becky 50 Comments

It was my birthday on Saturday, and I had an amazing day. I started the morning by opening the present Ben got for me, which was a Kitchen Aid stand mixer! I’ve wanted one for years, and finally feel like I count as a real food blogger now that I own one. I haven’t used it yet because I have need to clear a special spot for it in the kitchen, but I’ve been peering into the box every few hours and just kind of smiling at it. After opening my mixer, I met up with a friend to go for a run, and then went home and moved a bunch of furniture and hung pictures with Ben. (Our landlords have been renovating our apartment, so we have a lot of rearranging to do. One secret about me is that I love organizing things around the house, even though I put it off like crazy and almost never do it. I am not at all sure why I dread it so much, because once I get started I really enjoy it. So, oddly enough, moving furniture and hanging pictures was one of my favorite parts of the day.)

My mom, Ben, and I went to dbar for dinner, which is within walking distance of our apartment and is one of my favorite restaurants ever. Pro tip: it starts gradually turning into a nightclub around 10 pm on Friday and Saturday. I’ve never been able to convince anyone to stay with me for that phase, but we got to witness the beginning of the transformation last night: one of the waiters walked by, casually pushed a button on his bracelet, and made a screen drop from the ceiling. No big deal.

Mini Grasshopper Parfaits + Epica Cocktail Muddler Review

March 4, 2014 By Becky 10 Comments

Disclosure: I received this product as part of an advertorial.

I thought about calling these mini grasshopper fools, but that sounded like a bit much.

Have you ever tried a fool? It’s an old-fashioned dessert consisting of pureed or mashed fruit, usually berries, folded into sweetened whipped cream. I made a strawberry moscato fool last spring, and it was delicious. These parfaits are similar to fools, but with mint instead of fruit. They’re the perfect way to celebrate St. Patrick’s Day (or any day).

(In case I lost you at “grasshopper”, I use the term to describe minty desserts, usually also involving chocolate. The name was first used for a green cocktail made with creme de menthe.)

Cranberry Orange Tart (Paleo, Gluten-free, Dairy-free)

December 9, 2013 By Becky 5 Comments

I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I’d made any kind of a curd. I came up with an idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.
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