To ensure a fluffy, stable whipped cream, refrigerate the heavy cream until ready use. The following recipes yield about 2 cups of whipped cream.

Chocolate Tarts
Grasshopper Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1½ teaspoons Crème de Menthe

Using an electric mixer, whip cream and sugar on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and add the Crème de Menthe. Continue to beat until soft peaks form.

Lemon Tarts
Raspberry Almond Whipped Cream
1 cup heavy cream, chilled
1/2 teaspoon almond extract
1 tablespoon seedless raspberry jam

Using an electric mixer, whip cream and extract on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high, add the jam and continue to beat until soft peaks form.

Macadamia Nut Tarts
Bourbon Whipped Cream
1 cup heavy cream, chilled
2 teaspoons light brown sugar
½ teaspoon vanilla extract
1 tablespoon bourbon

Using an electric mixer, whip cream, brown sugar, and vanilla on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high, add the bourbon and continue to beat until soft peaks form.

Passion Fruit Tarts
Lemonade Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
¼ teaspoon lemon zest, finely chopped
1 tablespoon fresh lemon juice

Using an electric mixer, whip cream, sugar, and zest on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form. Add lemon juice and continue to beat until stiff peaks form.

Chocolate Raspberry Tarts
Mocha Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1 1/2tablespoon cocoa powder, sifted
1 teaspoon instant espresso

Using an electric mixer, whip cream, sugar, cocoa, and espresso on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form.

Pumpkin Tarts
Holiday Spice Whipped Cream
1 cup heavy cream, chilled
1 tablespoon confectioners’ sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Using an electric mixer, whip cream, sugar, cinnamon, and nutmeg on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form.

or…

For All Our Tarts
Classic Whipped Cream
Makes about 2 cups
Chill the bowl and cream thoroughly before beginning
1 cup of heavy cream
1 tablespoon of vanilla or almond extract
1 tablespoon confectioners’ sugarUsing an electric mixer whip the cream, vanilla, and sugar in the chilled bowl until soft peaks form.