185527 minute pies bourbon whipped cream Recipes
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bourbon or brandy, ground cinnamon, ground allspice and11 Morebourbon or brandy, ground cinnamon, ground allspice, granulated sugar, divided, halved dried mission figlets, dried apricots, coarsely chopped, jumbo raisins, ripe bartlett pears, peeled and chopped, all-purpose flour, grated fresh ginger, refrigerated piecrusts, egg, beaten, demerara sugar, buttermilk whipped cream14 ingredients
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Bourbon-Pecan Alfredouncooked linguine, butter or margarine and6 Moreuncooked linguine, butter or margarine, garlic cloves, minced, bourbon, whipping cream, refrigerated shredded parmesan cheese, pecan pieces, toasted, chopped fresh parsley8 ingredients
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Cherry Almond Mousse Piepie shell baked and cooled, eagle brand condensed milk and8 Morepie shell baked and cooled, eagle brand condensed milk, unsweetened chocolate, tea almond extract, maraschino cherries, drained, patted dry and chopped ; reserve 8, cream cheese room temp ., cold water, instant vanilla pie filling, whipping cream - whipped, toasted almond slivers or slices9 min, 10 ingredients
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Ginger Whip Cream for Piewhipping cream (35% or better), icing sugar, vanilla and3 Morewhipping cream (35% or better), icing sugar, vanilla, ginger powder, cinnamon, cream of tartar10 min, 6 ingredients
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Raspberries Creme Piepie shell, whipping cream, white sugar and4 Morepie shell, whipping cream, white sugar, plain unflavored gelatin, sour cream, vanilla, raspberries (fresh or frozen )5 hour 10 min, 7 ingredients
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Pumpkin Pie With Maple Cream and Sugared Pecanspie shell, canned pumpkin, light brown sugar and14 Morepie shell, canned pumpkin, light brown sugar, granulated sugar, ground cinnamon, ground ginger, salt, ground allspice, ground nutmeg, grated orange rind, half-and-half, eggs, beaten, granulated sugar, chopped pecans, whipping cream, powdered sugar, maple syrup31 min, 17 ingredients
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Whipped Cream Chocolate Piechocolate wafers processed into crumbs, butter melted and4 Morechocolate wafers processed into crumbs, butter melted, heavy whipping cream, powdered sugar, vanilla extract, bittersweet chocolate grated10 min, 6 ingredients
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Tips On Using Heavy Whipping Creami have found for cooking heavy whipping cream is best. co... and19 Morei 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
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Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Creamwhipping cream and14 Morewhipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer15 ingredients
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Whipped Cream Pastries With Jam and Coffee Glazesheet frozen puff pastry, thawed (half of 17 1/4-oz packa... and10 Moresheet frozen puff pastry, thawed (half of 17 1/4-oz package), water, water, instant espresso powder, powdered sugar (approximately ), unflavored gelatin, chilled whipping cream, chilled whipping cream, sugar, vanilla extract, raspberry jam1 hour 15 min, 11 ingredients
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Whipped Cream Frostingheavy whipping cream (35-45% butterfat content) and7 Moreheavy whipping cream (35-45% butterfat content), pure vanilla extract, granulated sugar, heavy whipping cream (35-45% butterfat content), pure vanilla extract, granulated sugar , plus, granulated sugar (20 g), unsweetened cocoa powder7 min, 8 ingredients
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Whipping Cream Biscuitsbutter or margarine, self - rising flour, whipping cream and2 Morebutter or margarine, self - rising flour, whipping cream, butter or margarine, melted, buttermilk and 1 tbsp. granulated sugar, stirred together, may be substituted for whipping cream15 min, 5 ingredients
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