252016 easy whipped cream vanilla mint rum Recipes

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

egg whites (about 1-1/2 cups), cake flour, cream of tartar, almond extract, salt, sugar, crushed peppermint candies, divided, water, heavy whipping cream, fresh mint leaves and peppermint candies

vanilla bean , split lengthwise, sugar, milk, bittersweet (not unsweetened ) or semisweet chocolate, chopped, powdered sugar, unsweetened cocoa powder, vanilla extract, chilled whipping cream

butter, softened, sugar, eggs, heavy whipping cream, cream of tartar, vanilla extract, cake flour, powdered sugar, water, vanilla, almond brickle chips

sweetened condensed milk, lime juice, whipping cream (whipped), graham cracker pie crust

heavy whipping cream, powdered sugar, vanilla beans, split and scraped

vanilla wafer crumbs, chopped pecans, unsalted butter, melted, sugar, cinnamon, creamy peanut butter, not natural, softened cream cheese, powdered sugar, melted unsalted butter, chilled whipping cream, vanilla, whipping cream, semisweet chocolate, finely chopped .

mint chocolate chips, butter, flour, baking powder, baking soda, salt, eggs, sour cream, vanilla or 1/2 tsp mint extract, heavy cream, butter, light corn syrup

heavy whipping cream (35-45% butterfat content), pure vanilla extract, granulated sugar, heavy whipping cream (35-45% butterfat content), pure vanilla extract, granulated sugar , plus, granulated sugar (20 g), unsweetened cocoa powder

vanilla bean whipped cream, coconut milk, chilled (not lite , preferably thai kitchen brand or 365 whole foods brand), powdered sugar, vanilla bean, split (seeds scraped), all-purpose flour, sugar, plus extra for sprinkling, baking powder, salt, canola oil or 1/4 cup vegan margarine, soymilk , almond milk or 1/2 cup rice milk, plus extra for brushing, fruit, sugar, all-purpose flour, ground cinnamon, fresh strawberries or 2 cups frozen strawberries, fresh blueberries or 2 cups frozen blueberries

prepared angel food cake, cut into 1-inch cubes, whipping cream (unwhipped), purchased caramel ice cream topping (i used smuckers for this), chocolate candy bars, coarsely chopped (purchase the regular-size bars, skor or crispy crunch is good), prepared chocolate pudding

whipping cream, powdered sugar, cocoa, instant coffee powder, vanilla

sheet frozen puff pastry, thawed (half of 17 1/4-oz package), water, water, instant espresso powder, powdered sugar (approximately ), unflavored gelatin, chilled whipping cream, chilled whipping cream, sugar, vanilla extract, raspberry jam

cake flour sifted twice, sugar, eggs at room temperature, butter at room temperature, whipping cream do not whip, vanilla

whipping cream (35% or better), icing sugar, vanilla, ginger powder, cinnamon, cream of tartar

cream cheese, powdered sugar, vanilla extract, almond extract, unflavored gelatin, boiling water, heavy whipping 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.