173584 jetts strawberry whipped cream delite Recipes

unflavored gelatin, water, sweetened flaked coconut, low-fat milk, fresh strawberries, stemmed, whipping cream, vanilla, sugar, toasted flaked coconut, mint sprig

sugar, unsalted butter, softened, all-purpose flour, pure vanilla extract, whipping cream, salt, minced white chocolate, dried strawberries, coarsely minced

puff pastry (thawed ), fresh strawberries, whipping cream, drop vanilla extract, caster sugar, red currant jelly

angel food cake (make , use a mix or buy 1 already made), sliced rhubarb, sugar, orange, sliced strawberries, whipping cream, ricotta cheese, sugar, mint leaf (garnish )

fresh strawberries, heavy cream, orange juice concentrate, thawed

milk, strawberry syrup , recipe follows, strawberry ice cream, slightly softened, chilled club soda or seltzer water, whole strawberries, for garnish, hulled and thinly sliced strawberries, sugar, water

light cream, milk, strawberry ice cream, honey, strawberry, crushed ice

ripe strawberries, balsamic vinegar, sugar, sugar, egg yolks, amaretto, mascarpone cheese, whipping cream, toasted almonds, chopped fine, amaretti cookies or ladyfinger

whole large eggs, white sugar, instant coffee granules, flour, chopped walnuts, strawberries, washed hulled sliced, heavy whipping cream

strawberry, sliced, sugar, lemon , juice of, whipping cream, sugar, half-and-half

eggs, separated, water, granulated sugar, vanilla extract, robin best for cake-and-pastry flour, baking powder, salt, icing sugar , for decorating, whipping cream, good quality white chocolate, melted and cooled, strawberries, sliced

sweetened condensed milk, cold water, instant vanilla pudding and pie filling, whipping cream , whipped, angel food cake cut into cubes, sliced fresh strawberries

fresh strawberries washed , capped and sliced into a bowl, sugar, whipping cream, sugar, vanilla, vanilla wafers

sweetened condensed milk, water, instant vanilla pudding, real whipping cream , whipped, angel food cake, cut in cubes, cleaned strawberries

butter, room temperature, vegetable shortening, sugar (powdered ), heavy whipping cream, over-flowing tbsp creme bouquet, salt, strawberry preserves

eggs , seperated, sugar, divided, ground walnuts, toasted, dry breadcrumbs, all-purpose flour, salt, sugar, fresh strawberries, whipping cream, sugar, vanilla extract, sugar

bannana, crannberry juice (ocean spray), orange juice (no pulp), strawberries, whip cream

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.