1037 hot whip Recipes

boiling water, chocolate syrup, milk, almond liqueur, garnishes: whipped cream , ground cinnamon, cream-filled cookies

boiling water, chocolate syrup, milk, hazelnut liqueur, garnishes: whipped cream , ground cinnamon, cream-filled cookies

whipping cream, freshly brewed espresso, semisweet chocolate chips, powdered sugar, almond extract, vanilla ice cream or gelato, almonds, toasted and coarsely chopped

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, chocolate wafer cookies (about 7 oz), broken into pieces, unsalted butter, cut into 1/2-inch cubes, fresh bing cherries, pitted, coarsely chopped, sugar, brandy (optional), almond extract, purchased vanilla ice cream, slightly softened, semisweet chocolate chips

carnation evaporated milk, vinegar, sugar, crisco shortening, vanilla, eggs, all-purpose flour, cocoa powder, baking powder, baking soda, strong coffee, hot, whipping cream, hot, milk chocolate, chopped, whipping cream, hot, white chocolate, chopped, chocolate shavings

apple cider, butter, softened, light brown sugar , packed, ground nutmeg, ground cinnamon, graham crackers, pumpkin pie spice, rum extract, non-dairy whipped topping, whole cinnamon sticks, shots bourbon whiskey

apple cider, butter, softened, light brown sugar , packed, ground nutmeg, ground cinnamon, graham crackers, pumpkin pie spice, rum extract, non-dairy whipped topping, whole cinnamon sticks, shots bourbon whiskey

shortening, mugs , plus 2 tbsp unbleached flour, mugs sugar, baking soda, heaping tbsp cocoa, eggs, milk, vanilla, mugs boiling water, all ingredients in the cake use a large coffee mug (10 oz) instead of measuring cups., semisweet chocolate chips, egg whites, superfine granulated sugar, butter, room temperature, vanilla, whipping cream, butter, semisweet chocolate chips .

sugar, hersheys cocoa powder, salt, water, milk, vanilla extract, marshmallows or sweetened whipped cream (optional)

unsalted butter, room temperature (2 sticks), sugar, eggs, beaten, all-purpose flour, grated nutmeg, ground cinnamon, baking soda, salt, tart apples, cored and finely chopped, chopped walnuts, vanilla, sugar, brown sugar, whipping cream, unsalted butter (1 stick), rum

butter, unsalted, at room temperature (2 sticks), sugar, eggs, at room temperature, all-purpose flour, ground nutmeg, ground cinnamon, baking soda, salt, tart apples, peeled, cored and finely chopped (about 1 1/4 lb), chopped pecans (about 3 oz), vanilla, vanilla ice cream , for serving, unsalted butter, pecan halves, dark brown sugar, whipping cream

nonstick vegetable oil spray, extra-large eggs, sugar, vanilla extract, divided, self-rising flour, whole milk, unsalted butter, strawberries, hulled , thinly sliced lengthwise, chilled heavy whipping cream, powdered sugar

chocolate chips (high quality semi sweet, dark or milk chocolate), heavy whipping cream, powdered sugar (white sugar or vanilla sugar works too), cinnamon (optional), ground nutmeg (optional), sea salt

cream cheese, softened, miracle whip, italian salad dressing mix, frozen chopped broccoli, thawed, well drained, shredded cheddar cheese, hawaiian sweet bread (or any other round loaf of similiar size(pumpernickel is a good substitute)

boneless skinless chicken breasts, eggs, lightly beaten, corn flakes, crushed, butter, sliced almonds, grated gingerroot, the kind in the jar works fine, chopped cilantro , i never use because i don tsp like cilantro at all. (optional), sesame seeds, mayonnaise (not miracle whip), sambal oelek chili paste , sauce (red chili paste), fresh lemon juice, major grey s mango chutney (i m sure any brand is fine, but all i ever see is major grey s.)

milk, cacao dark baking chocolate, chopped, brown sugar, instant espresso powder ., vanilla extract, salt, sugar, heavy whipping cream, heavy whipping cream, chocolate syrup, heavy whipping cream, sugar, peppermint extract, crushed peppermint candies, heavy whipping cream, instant espresso powder, sugar, chocolate-covered coffee beans , optional, heavy whipping cream, irish cream liqueur

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.