177687 fashioned strawberry shortcake flavoured whipped cream Recipes

fresh strawberries, hulled and sliced, white sugar, cream cheese, softened, heavy whipping cream, sugar, vanilla extract, angel food cake, cut in cubes, fresh strawberries, hulled and sliced

fresh strawberries, sliced, sugar, chilled whipping cream, all-purpose flour, sugar , plus, sugar, baking powder, salt, cold butter , cut into pieces, egg, beaten, almond extract (optional), half-and-half cream

strawberries, sliced, white sugar, all-purpose flour, white sugar, baking powder, salt, vegetable shortening, milk, butter, softened, cream

whipping cream, instant pudding (any flavor ) chocolate, french vanilla etc

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 (well chilled ), powdered sugar (use 1/3 to 1/2 cup for a sweet whipped cream), cornstarch, pure vanilla extract (optional)

whipping cream, powdered sugar, brandy, ground coffee, ground cardamom, sugar, ground cinnamon, ground nutmeg, water

all purpose flour, sugar, baking powder, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled whipping cream, grated orange peel, baskets strawberries, hulled, sliced, sugar, sliced fresh mint, grated orange peel, chilled whipping cream, vanilla extract

unbleached all purpose flour, sugar, divided, baking powder, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled heavy whipping cream, egg, beaten to blend (for glaze), fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large, sugar, divided, balsamic vinegar, freshly ground black pepper, chilled heavy whipping cream, vanilla extract