Strawberry Milkshake Frosted Flakes Whipped Cream
Recipe - Chaska
Strawberry Milkshake Frosted Flakes Whipped Cream
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Ingredients
4 cups Kemps Fresh Heavy Whipping Cream
2 1/2 cups Kellogg’s Strawberry Milkshake Frosted Flakes, divided
1/2 cup powdered sugar
1 teaspoon vanilla extract
Waffles for serving
Directions
- Prep cereal milk overnight. Combine heavy cream with 2 cups of Strawberry Milkshake Frosted Flakes. Place in an airtight container in refrigerator overnight or 8 hours.
- When ready to make whipped cream, run cream through a fine mesh sieve over top of a large bowl. Extract the cream from the cereal by pressing with a spatula. Discard left over cereal and approximately 2 cups of heavy cream will remain.
- Place a clean mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
- Pour heavy cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating on high speed until stiff peaks form.
- Grind the remaining dry cereal into fine crumbs with a food processor. Beat into prepared whipped cream.
Tip:
We chose waffles, but this fruity cereal whipped cream is equally at home on pies, cupcakes, pancakes and dolloped on top of ice cream sundaes.
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Kemps Fresh Heavy Whipping Cream, 16 Fluid ounce
$3.99 was $5.19$0.25/fl oz
Frosted Flakes Cereal, Strawberry Milkshake, 11.6 Ounce
$4.99$0.43/oz
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.49 Each
$2.69 was $2.69$0.08/oz
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
Essential Everyday Waffles, Homestyle, 10 Each
$2.99$0.30 each
Directions
- Prep cereal milk overnight. Combine heavy cream with 2 cups of Strawberry Milkshake Frosted Flakes. Place in an airtight container in refrigerator overnight or 8 hours.
- When ready to make whipped cream, run cream through a fine mesh sieve over top of a large bowl. Extract the cream from the cereal by pressing with a spatula. Discard left over cereal and approximately 2 cups of heavy cream will remain.
- Place a clean mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
- Pour heavy cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add powdered sugar and continue beating on high speed until stiff peaks form.
- Grind the remaining dry cereal into fine crumbs with a food processor. Beat into prepared whipped cream.
Tip:
We chose waffles, but this fruity cereal whipped cream is equally at home on pies, cupcakes, pancakes and dolloped on top of ice cream sundaes.