231241 hot chocolate with pink peppermint whipped cream Recipes

  • Whipped Cream Pie
    cream cheese, softened, sugar, fresh lemon juice and
    3 More
    cream cheese, softened, sugar, fresh lemon juice, whipping cream , whipped, graham cracker pie crust, fresh fruit (to garnish )
    3 hour 30 min, 6 ingredients
  • Whipping Cream
    whipping cream, sugar
    5 min, 2 ingredients
  • Whipped Cream Frosting
    whipping cream, powdered sugar
    5 min, 2 ingredients
  • Whipped Cream Biscuits
    whipping cream, self-rising flour
    25 min, 2 ingredients
  • Peppermint Hot Chocolate With Whipped Cream
    chilled whipping cream, sugar, divided and
    5 More
    chilled whipping cream, sugar, divided, peppermint extract, divided, milk, vanilla beans , split lengthwise, semisweet chocolate, chopped, unsweetened cocoa powder
    20 min, 7 ingredients
  • Chocolate Pudding With Espresso Whipped Cream
    sugar , plus, more sugar (for the whipped cream) and
    8 More
    sugar , plus, more sugar (for the whipped cream), cornstarch, instant espresso powder , plus, more instant espresso powder (for the whipped cream), whole milk, semi-sweet chocolate chips or 1 cup bittersweet chocolate, unsalted butter, vanilla extract, heavy whipping cream
    2 hour , 10 ingredients
  • Chocolate Puddings with Orange Whipped Cream
    sugar, divided, cornstarch, whole milk, divided, egg yolks and
    6 More
    sugar, divided, cornstarch, whole milk, divided, egg yolks, bittersweet chocolate chips (do not exceed 61% cacao) or semisweet chocolate chips, unsalted butter, vanilla extract, chilled whipping cream, grand marnier or other orange liqueur, grated orange peel
    3 hour 25 min, 10 ingredients
  • Chocolate Pudding with Espresso Whipped Cream
    sugar, cornstarch, instant espresso powder, whole milk and
    4 More
    sugar, cornstarch, instant espresso powder, whole milk, bittersweet or semisweet chocolate chips, unsalted butter, vanilla extract, chilled heavy whipping cream
    2 hour 20 min, 8 ingredients
  • Hot Chocolate Sauce for Ice Cream
    unsweetened chocolate, butter, boiling water, sugar and
    2 More
    unsweetened chocolate, butter, boiling water, sugar, light corn syrup, vanilla
    25 min, 6 ingredients
  • Whipped Cream Topping Whipped Cream Topping
    whipping cream, powdered sugar, vanilla extract
    3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, powdered sugar
    2 ingredients
  • Whipped Cream Filling Whipped Cream Filling
    whipping cream, powdered sugar, vanilla extract
    3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Whipped Cream
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, brown sugar, vanilla extract
    10 min, 3 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    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.
    15 min, 20 ingredients
  • Chocolate Ganache Chocolate Ganache
    semisweet chocolate chips, heavy whipping cream
    15 min, 2 ingredients




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