161529 make mine rific cream freeze Recipes

butter, softened, white sugar, eggs, carton sour cream, all-purpose flour, baking powder, baking soda, ground nutmeg, salt, brown sugar, chopped pecans, ground cinnamon

no-sugar-added, fat-free vanilla ice cream, softened, fat-free frozen whipped topping, thawed and divided, almond extract, vanilla meringue cookies, crushed, no-sugar-added fat-free chocolate fudge ice cream, softened, fresh or frozen raspberries, thawed, sugar, lemon juice

philadelphia cream cheese, softened, cold milk, jell-o vanilla flavor instant pudding, thawed cool whip whipped topping, nilla wafers, coarsely broken, sliced fresh strawberries, strawberry ice cream topping

potatoes, peeled and cubed, cream cheese, softened, sour cream, freeze-dried chives, salt and pepper to taste, paprika, butter

raspberries (can use frozen, thawed ), heavy cream, vanilla extract

semisweet baking chocolate, chocolate sandwich style cookies , oreo, divided, cream cheese, softened, sugar, vanilla

light vanilla soymilk, fat free vanilla ice cream, chocolate graham crackers or 0.5 (23 g) packet oreo thin crisps, sugar-free french vanilla powdered coffee creamer , dissolved in, warm water, splenda granular or 2 (1 g) packets splenda sugar substitute, ice, crushed or 5 -8 regular ice cubes, peppermint extract, fat free reddi-wip topping (optional), cookie crumbs (optional) or graham cracker crumbs (optional)

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.

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy

cream cheese, milk, vanilla flavored pudding, vanilla wafer cookies, fresh strawberries, sliced and divided, strawberry ice cream topping, sandwich cookie pie crust

cream cheese, softened, frozen sweetened sliced strawberries, thawed, sugar, heavy whipping cream , whipped

red potatoes, chive & onion cream cheese, sour cream with chives and onion, salt, pepper, butter, melted, french-fried onions

fat-free or sugar-free french vanilla powdered creamer, a 100-calorie pack of thin chocolate crisps or 3/4 sheet (3 crackers) chocolate graham crackers broken into pieces, light vanilla soymilk, no-calorie sweetener packets, fat-free vanilla ice cream, ice cubes or 1 1/2 cups crushed ice, fat-free whipped topping (from an aerosol canister), for optional topping

gingersnap cookies, crushed , about 25 cookies, sugar, butter, melted, vanilla ice cream, canned pumpkin, brown sugar, vanilla, nutmeg, ground ginger, walnuts

philadelphia brick cream cheese, softened, cold milk, jello instant vanilla pudding, cool whip, thawed, nilla vanilla wafers, coarsely broken, sliced fresh strawberries, strawberry ice cream topping

strawberry (you could also substitute blueberries or raspberries), maple syrup, plain greek yogurt, organic sour cream

gingersnap cookies, crushed ,about 25 cookies, sugar, butter, melted, vanilla ice cream, canned pumpkin, brown sugar, vanilla, nutmeg, ground ginger

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.