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Sweeten The Season with Shamrock Farms Whipping Creams

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Shamrock Farms is committed to perfecting the craft of dairy and ready to ring in the season with our new line of flavored whipping creams. From classic Homemade Vanilla and Decadent Chocolate to fan favorite flavors, Pumpkin Spice and Vanilla Bourbon, your customers will love the flavors, and you’ll love the labor savings. They are pre-sweetened and pre-flavored, so just pour, whip and serve! Try them in some of our favorite holiday recipes.

Pumpkin Spice Cream Puffs



  • 1 cup water
  • ½ cup Shamrock Farms salted butter
  • 1/8 tsp salt
  • 1 cup Katy’s Kitchen flour
  • 4 eggs

Cream Filling

  • 1 package vanilla instant pudding
  • 1 cup Shamrock Farms Pumpkin Spice Whipping Cream
  • 1 tsp pumpkin pie spice
  • 1 ¼ cup Shamrock Farms Milk


  1. Heat water, butter, and salt in a medium saucepan over medium heat until it boils. Remove saucepan from heat.
  2. Off the heat, vigorously stir in flour all at once, with a wooden spoon, until mixture forms a ball and leaves side of saucepan.
  3. Add eggs, one at a time, to flour mixture beating after each addition until mixture is smooth and satiny. Cool mixture slightly.
  4. Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet or use parchment paper.
  5. Drop batter by HEAPING tablespoons into 10 mounds for large puffs.
  6. Bake for 35-40 minutes or until golden. Turn off oven and leave in oven 15 minutes. Cool on wire rack.
  7. To prepare the whipped cream, pour the Shamrock Farms pumpkin spice whipping cream into a mixing bowl. Beat on high for about 3-4 minutes. Set aside
  8. Prepare pudding according to label directions but use only 1 ¼ cups milk.
  9. Fold in whipped whipping cream and pumpkin spice, by hand, until mixed completely.
  10. After pastry puffs have cooled, cut in half and spoon in cream puff filling.
  11. Serve right away, or place in fridge or freezer for later use.

Diplomat Cream Tart


  • 10-inch prebaked pie shell
  • 3½ cups Shamrock Farms Whole Milk
  • ¾ cups granulated Katy’s Kitchen sugar
  • ¼ tsp salt
  • ¼ cup cornstarch
  • 1 Tbsp all-purpose flour
  • 4 egg yolks
  • 4 Tbsp Shamrock Farms butter
  • 2 cups cold Shamrock Farms Vanilla Bourbon Whipping Cream
  • Garnish – chocolate shavings and toasted almond slivers


  1. Add 2 ½ cups milk, sugar, and salt to a medium saucepan. Heat over medium heat until it comes to a simmer.
  2. In a large bowl, combine cornstarch, flour, egg yolks and remaining ½ cup of milk.
  3. When the milk mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs. Slowly add in the rest of the hot milk, then return to the saucepan.
  4. Bring the saucepan to a boil over medium heat, stirring constantly. When the mixture starts to bubble, cook for an additional 30 seconds.
  5. Pour the cooked mixture through a strainer (sieve). Add the butter and stir until smooth. Cover with plastic wrap, directly on the surface of the custard. Cool for 10 minutes at room temperature, then in the refrigerator for about 2 hours.
  6. Whip the cold Vanilla Bourbon Whipping Cream to medium peaks.
  7. Gradually add the custard to the whipped cream, a few spoonfuls at a time. Pour into the prepared pie shell and spread evenly. Garnish with chocolate shavings and almond slivers.

Chocolate Semifreddo



  • 30 chocolate wafer cookies
  • ¾ cup Katy’s Kitchen granulated sugar
  • ¼ tsp salt
  • 6 Tbsp melted Shamrock Farms unsalted butter


  • 1 cup Shamrock Farms Chocolate Whipping Cream
  • ¾ cup mascarpone cheese
  • Chocolate Shavings and Shamrock Farms Vanilla Whipping Cream for garnish
  • Four 4x1 inch ramekins OR one 8-inch springform pan.


  1. Make the crust. Heat oven to 350° Pulse the cookies, sugar and salt in a food processor until broken into fine crumbs. Add the melted butter and pulse until mixture is evenly moist and holds together when you pinch it. Press about 2 Tbsp of crumbs onto the bottom of each ramekin or press evenly into the bottom of an 8-inch springform pan. Place the pans on a baking sheet and bake 5 minutes. Remove from oven and allow to cool completely while preparing the filling.
  2. Combine the chocolate whipping cream and mascarpone cheese in a bowl and using an electric mixer or stand mixer, beat on high speed until soft peaks form.
  3. Divide the mixture among the 4 ramekins (or one 8-inch pan). Cover pans with plastic wrap and freeze at least 6 hours or overnight.
  4. Remove the semifreddo from the freezer 15-30 minutes before serving. Unmold and serve with Vanilla Whipped cream whipped to medium peak and chocolate shavings.

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