183539 austrian walnut torte whipped cream Recipes

whipping cream, ground sweet chocolate, sugar, orange-flavored liqueur (see note ), comice pears, peeled, cored and sliced

eggs, separated, sugar, chopped hazelnuts, toasted, dry bread crumbs, orange juice, salt, heavy whipping cream , whipped, hazelnuts, halved , optional

sugar, shortening, egg yolks, vanilla, all-purpose flour, baking powder, salt, milk, egg whites, cream of tartar, sugar, chopped walnuts, sugar, unsweetened cocoa powder, whipping cream

whipping cream, unsalted butter , cut into pieces, sugar, semisweet chocolate, chopped, vanilla extract, unsweetened chocolate, chopped, cake flour, unsweetened dutch-process cocoa powder, baking soda, salt, sugar, unslated butter, room temperature, eggs, vanilla extract, buttermilk, chilled whipping cream, powdered sugar, framboise eau-de-vie (clear raspberry brandy; optional), vanilla extract, fresh raspberries or frozen unsweetened, thawed, drained, raspberries (optional)

whipping cream, semisweet chocolate, chopped, instant espresso powder or coffee powder, egg yolks, sugar, white chocolate whipped cream

whipping cream, dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped), powdered sugar, more to taste for sweetened whipped cream, vanilla extract

flour , sifted, sugar, salt, baking powder, chilled butter, diced, whipping cream, whipping cream

gingersnap crumbs (from about 4 1/2 oz gingersnap cookies ground in processor), walnuts (about 2 1/4 oz), dark brown sugar, salt, unsalted butter, melted, well-drained canned yam pieces in light syrup (about 8 oz), whipping cream, dark brown sugar, egg, egg yolk, dark rum, pumpkin pie spice, salt, walnut halves, sweetened whipped cream (optional)

unbaked pastry shell, undiluted evaporated milk, butter, semi-sweet chocolate bits, eggs, slightly beaten, sugar, all-purpose flour, vanilla, chopped walnuts, freshly whipped cream

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer