325468 butter fudge cream toppi Recipes

butter, cornstarch, peanut butter, salt, vanilla extract, powdered sugar

butter or 3/4 cup margarine, sugar, peanut butter, vanilla, cocoa, flour, salt, baking soda, ice water

butter, brown sugar, milk, peanut butter, vanilla extract, sugar

butter, softened, vegetable shortening, sugar, eggs, separated, flour, baking powder, whole milk, buttermilk , plus, buttermilk, heavy whipping cream, vanilla, butter, softened, cream cheese, unsalted butter, icing sugar, imitation butter, vanilla, whipping cream (optional), heavy whipping cream, semi-sweet chocolate baking squares

flour, baking powder, baking soda, salt, butter, melted, cream cheese, softened, sugar (or to taste), eggs, half-and-half cream or 1/4 cup milk, vanilla, raspberry jam, cold butter (no subs), flour, brown sugar, cinnamon

cream puffs dough, water, salt, butter, sugar, all-purpose flour, eggs, baking powder, sugar, butter, heavy cream, chocolate topping, plain chocolate, butter, heavy cream, chopped hazelnut, heavy cream whipped with 1 tbsp powder sugar

butter, light corn syrup, creamy peanut butter, confectioners sugar, vanilla extract

butter, sugar, condensed milk, marshmallow creme, creamy peanut butter, vanilla

butter, plus more for greasing pan, peanut butter, vanilla, powdered sugar

butter or margarine, softened, sugar, eggs, vanilla extract, unsweetened chocolate, melted, flour, baking soda, baking powder, semisweet chocolate chips (1 cup), peanut butter-flavored chips (1 cup), chocolate peanut butter glaze

butter , plus some for greasing the pan, peanut butter-either smooth or chunky, vanilla, powdered sugar

butter, plus more for greasing, peanut butter, vanilla, powdered sugar

butter (not margarine), brown sugar, milk, peanut butter, pure vanilla (not extract ), sugar

butter, softened, divided, sugar, evaporated milk, salt, peanut butter chips, brown sugar, light corn syrup, sugar, chopped walnuts

butter, divided, chunky peanut butter, process cheese (velveeta), cubed, sugar, vanilla extract

flour, sugar, creamy peanut butter, butter, melted, cream cheese, softened, powdered sugar , sifted, vanilla, caramel ice cream topping, cream (optional), chopped peanuts (optional), caramel ice cream topping (optional)

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.