178726 canada best cream icing Recipes

caster sugar, butter, softened, eggs, self-raising flour (maida), cocoa powder, milk, vanilla ice cream or 500 ml strawberry ice cream, salt, frozen cherries, chocolate, golden syrup, fresh cream, cream, glace cherries

skor candy bars, vanilla wafer, hershey chocolate syrup, ice cream (i prefer breyers)

instant coffee, water, scoops vanilla ice cream, ice-cold milk, cream, chocolate sprinkles (for decorating)

carolans irish cream, skyy vanilla vodka, scoops chocolate ice cream, iced coffee, ice cube

nestle quik chocolate syrup, semi-sweet chocolate chips, crisp rice cereal, sour cream, ice cream (softened )

cream cheese, softened, crushed pineapple, drained with juice reserved, onion powder, garlic, peeled and crushed

butter, onion, chopped, garlic, crushed, white potato, cubed, broccoli florets and stems, salt and ground black pepper to taste, chicken broth, butter, all-purpose flour, milk, heavy whipping cream

brewed coffee, cold, strong, fresh brewed french-roast, white hot cocoa mix (ghirardelli s), white chocolate liqueur (godiva) (optional), scoops french vanilla ice cream , large, ice cubes, instant coffee granules (garnish ), white chocolate, flaked (garnish )

frozen whole kernel corn, thawed (or if possible, an equivalent amount of fresh off the cob corn), whipping cream, milk, salt (or to taste), sugar (optional), margarine, melted, all-purpose flour

bread , challa is best, cream cheese, eggs, half-and-half or 1/2 cup milk, marmalade or 1/3 cup jam, of choice

cream cheese, softened, butter, softened, powdered sugar, vanilla

cream cheese (softened ), margarine (softened *) or 1/4 cup butter (softened*), milk, vanilla, powdered sugar

sugar, water, instant espresso powder, vanilla, milk, heavy cream, ice cubes, garnish: sweetened whipped cream

dark creme de cacao, golden rum, tia maria, double brewed coffee, chilled, half-and-half cream, ice

caster sugar, cinnamon sticks, eggs, pure cream (thin), milk, brandy, rum, sweet sherry (use the sherry of your choice dry or cream or sweet), ice cube, freshly ground nutmeg , to dust

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.

jell-o chocolate pudding and pie filling or 1 (3 1/2 oz) package vegetarian chocolate pudding mix, milk, vanilla ice cream or 2 cups chocolate ice cream

eggs, sugar, cake flour, cocoa, baking powder, salt, vanilla, sugar, coffee ice cream or 1 quart vanilla ice cream