170894 old timey whipped cream Recipes

  •  Never Weep  Whipped Cream
    whipping cream and
    3 More
    whipping cream, dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped), powdered sugar, more to taste for sweetened whipped cream, vanilla extract
    5 min, 4 ingredients
  • Sugar Free Whipped Cream
    whipping cream, splenda sugar substitute, vanilla extract
    10 min, 3 ingredients
  • Citrus Scented Whipped Cream
    whipping cream, lime juice, sugar (or to taste) and
    1 More
    whipping cream, lime juice, sugar (or to taste), chopped lemon balm (optional)
    5 min, 4 ingredients
  • Old Fashioned Strawberry Shortcake with Sweetened Flavoured Whipped Cream
    flour, baking powder, cream of tartar, salt and
    7 More
    flour, baking powder, cream of tartar, salt, butter or 1/2 cup shortening, milk, strawberries, sugar, whipping cream, sugar, vanilla
    45 min, 11 ingredients
  • Old-Fashioned Ice Cream Roll
    eggs, sugar, vanilla extract and
    11 More
    eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, vanilla ice cream, slightly softened, brown sugar, sugar, salt, light corn syrup, heavy whipping cream, chopped pecans , optional
    40 min, 14 ingredients
  • Old Fashioned Tomato Cream Soup
    ripe tomatoes, peeled,seeded and chopped and
    14 More
    ripe tomatoes, peeled,seeded and chopped, onion , studded with, beef stock, chopped fresh basil, salt, freshly ground black pepper, ground nutmeg, ground coriander, baking soda, sugar, flour, butter, softened, heavy whipping cream , heated almost to boiling, fresh basil leaf, finely chopped,for garnish
    1 hour 20 min, 15 ingredients
  • Old-Fashioned Banana Cream Pie With Chocolate Pastry
    all-purpose flour, sugar, unsweetened cocoa, salt and
    13 More
    all-purpose flour, sugar, unsweetened cocoa, salt, butter, cut into chunks, egg yolk, vanilla, sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, ripe bananas (about 6 oz. each), whipping cream, chocolate shavings (optional) or unsweetened cocoa (optional)
    30 min, 17 ingredients
  • Old  Fashioned  Coconut  Cream  Pie - 2
    half-and-half, eggs, white sugar (i use splenda blend ) and
    10 More
    half-and-half, eggs, white sugar (i use splenda blend ), all-purpose flour (or use cornstarch), salt, marshmallow, flaked coconut, toasted, vanilla extract, pie crusts, baked, heavy whipped cream, powdered sugar, vanilla, flaked coconut
    50 min, 13 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Whipped Cream
    whipping cream, powdered sugar, vanilla extract
    5 min, 3 ingredients
  • Whipped Cream Frosting Whipped Cream Frosting
    whipping cream, brown sugar, vanilla extract
    10 min, 3 ingredients
  • Vanilla Vodka Whipped Cream Vanilla Vodka Whipped Cream
    whipping cream, powdered sugar, vanilla vodka
    10 min, 3 ingredients
  • Whipped Cream (Alton Brown) Whipped Cream (Alton Brown)
    sugar, heavy whipping cream
    10 min, 2 ingredients
  • Ginger-Molasses Whipped Cream Ginger-Molasses Whipped Cream
    whipping cream, powdered sugar, molasses, ground ginger
    4 ingredients
  • Old Fashioned Gingerbread With Molasses Whipped Cream Old Fashioned Gingerbread With Molasses Whipped Cream
    sugar, sugar, butter, room temperature, molasses and
    10 More
    sugar, sugar, butter, room temperature, molasses, eggs, lightly beaten, flour, baking soda, cinnamon, ground ginger, salt, chilled whipping cream, boiling water, orange zest, candied ginger, finely minced
    1 hour , 14 ingredients
  • Tips On Using Heavy Whipping Cream Tips On Using Heavy Whipping Cream
    i have found for cooking heavy whipping cream is best. co... and
    19 More
    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.
    15 min, 20 ingredients
  • Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream
    whipping cream and
    14 More
    whipping 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 liquer
    15 ingredients




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