1132 hot heavy cream Recipes

heavy cream, sugar, grated orange zest, sugar, cornstarch, milk, heavy cream, salt , pinch, bittersweet chocolate, chopped, unsalted butter, vanilla extract

heavy cream, milk chocolate, chopped, smooth peanut butter, golden syrup, scoops toffee pieces or 4 scoops caramel ice cream, scoops chocolate ice cream, scoops vanilla ice cream, salted peanuts, roughly chopped (or left whole to taste)

heavy cream, light corn syrup, dark brown sugar, unsweetened dutch-process cocoa powder, salt, fine-quality bittersweet chocolate (not unsweetened), finely chopped, unsalted butter, vanilla

heavy cream, dark brown sugar, top quality bittersweet chocolate, chopped, top quality unsweetened chocolate, chopped, butter, cut into bits, dark rum

heavy cream, whole milk, bittersweet chocolate, chopped (at least 70 percent cacao)

heavy cream, sugar, cinnamon, grated orange peel, strong coffee, apricot brandy

heavy cream, sweetened condensed milk (1 1/4 cups), semi-sweet chocolate chips, unsweetened baking chocolate, wooden stick

unsalted butter, shallots, minced, dry white wine, half-and-half (i use heavy cream ) or 2 cups cream (i use heavy cream), cream cheese, cut into pieces, at room temperature, white cheddar cheese, shredded, crabmeat, lemons , juice of, dijon mustard, worcestershire sauce, old bay seasoning, broccoli florets, blanched and cooled, breadstick

freshly brewed coffee, heavy cream, kahlua or other coffee-flavored liqueur, or to taste, vodka , or to taste, heavy cream for garnish if desired

freshly brewed coffee, heavy cream, kahl &ua or other coffee-flavored liqueur, or to taste, vodka , or to taste, heavy cream for garnish if desired

milk, egg yolks, sugar, heavy cream, matcha green tea powder, water, hot, matcha green tea powder, sugar, water, hot, heavy cream

heavy cream, light corn syrup, bittersweet chocolate, roughly chopped

heavy cream, light corn syrup, light brown sugar, salt, bittersweet chocolate (at least 60 percent), finely chopped, unsalted butter

heavy cream, unsalted butter , cut into pieces, light brown sugar, unsweetened chocolate, chopped fine, salt, coarsely crushed peppermint sticks or peppermint candies

heavy cream, unsalted butter, sliced, fine salt, sugar, light corn syrup, water, good quality bittersweet , or semi-sweet chocolate, finely chopped, pure vanilla extract, copyright 2001 television food network , gp. all rights reserved

heavy cream, sugar, semisweet chocolate, finely chopped (be sure to use a good-quality chocolate), marshmallows

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.