28300 heavy Recipes

granulated sugar, butter, softened (two sticks, no substitutions!), eggs, cake flour, heavy whipping cream, vanilla extract, maple extract (optional) or 1 tsp butter flavor extract (optional) or 1 tsp almond extract (optional) or 2 tsp lemon juice (optional) or 2 tsp orange juice (optional)

heavy cream, bittersweet chocolate chips (i use ghirardelli), prepared graham cracker crust, bittersweet chocolate chips, heavy cream, vanilla, heavy cream, powdered sugar

heavy cream, light cream, beaten egg (or use equivalent reconstituted dried), sugar, vanilla extract, heavy cream, light cream, sugar, cocoa, vanilla extract, salt, heavy cream, light cream, instant coffee granules, sugar, salt

heavy cream, sugar, instant espresso or 2 tsp instant coffee, mascarpone cheese, softened, all-purpose flour, cocoa powder, baking powder, salt, eggs, room temperature, granulated sugar, vanilla extract, chocolate, chopped (bittersweet or semi-sweet), heavy cream, light corn syrup, salt, sugar, vanilla extract, unsalted butter, cut into chunks and softened

heavy whipping cream, sugar, all-purpose flour, eggs, vanilla, baking powder, butter, sugar, honey, heavy whipping cream, blanched & slivered almonds, vanilla, prepared vanilla pudding

heavy cream, white sugar, lemons, juiced, heavy cream for topping

heavy cream, white sugar, grated lemon zest, lemons , juice of, heavy cream, for topping, raspberries, mint sprigs

heavy cream, white sugar, lemons , juice of, heavy cream, for topping (additional)

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.

unbaked pie shells (9-inch), apples, sugar, flour, cinnamon, heavy cream, sugar, cinnamon

cream cheese, at room temperature, granulated sugar, flour , all purpose, grated lemon zest, grated orange zest, egg yolks, eggs , large, heavy cream

halibut steaks, salt and pepper, onions, sliced thin, butter, melted, heavy cream, parsley

heavy cream, half-and-half (or 1/2 cup. heavy cream + 1/2 cup. milk), eggs, sugar, brown sugar, moist sweetened flaked coconut, lightly toasted, coconut liqueur, coconut snow powdered drink mix (available in most liquor stores - it s in a round container and has a powdery consistency), coconut syrup, cinnamon, granulated sugar, for coating cups

heavy cream, sugar, vanilla beans, egg yolks, use same recipe as above for ice cream, ground kona coffee, water, use same recipe as above for ice cream, macadamia nut paste, roasted diced macadamia nuts, sugar, lemon, juiced , no pulp, vanilla bean, heavy cream, butter, heavy cream, milk, chocolate, berry preserves, warm water, sugar, honey, corn syrup, water, baking soda, butter, half-ripe bananas, sugar, cinnamon, isomalt, orange food coloring

heavy cream, bittersweet chocolate chips, prepared graham cracker crust, bittersweet chocolate chips, heavy cream, vanilla, heavy cream, sugar, milk chocolate, white chocolate, semisweet or dark chocolate

heavy cream, chopped milk chocolate, heavy cream, sugar, fleur de sel, milk, powdered gelatin, heavy cream, salted peanuts, caramelized popcorn , recipe follows, cream, milk chocolate shavings, glucose, sugar, butter, salt, baking soda, popcorn