188010 presley whipping cream pound cake Recipes

eggs, milk, poundcake (1/2 inch), raspberry sauce (optional), whipping cream, plain yogurt, maple syrup, mint extract, raspberry sauce, frozen raspberries, thawed, sugar

butter, softened, sugar, eggs, all-purpose flour, baking powder, mascarpone cheese, softened, vanilla extract, divided, paper baking cups, vanilla candy coating squares, coarsely chopped, whipping cream, butter, softened, sky blue food coloring paste, hydrangea blossoms

semisweet chocolate minichips, cake flour, cake flour (about 11 oz), baking powder, salt, fat-free cream cheese, softened, butter, softened, granulated sugar, brown sugar, vanilla extract, eggs, irish cream liqueur, baking spray with flour, powdered sugar

cake flour, baking soda, butter, softened, eggs, carton sour cream, vanilla extract

heavy whipping cream, white sugar, eggs, cake flour, salt, baking powder, vanilla extract

butter, sugar, eggs, cake flour , sifted, heavy whipping cream, vanilla, lemon extract (or almond or rum--whatever you feel like)

yellow cake mix, real whipping cream, crushed or tidbit pineapple, drained, mandarin oranges, drained, sugar

milk, white sugar, egg yolks, beaten, vanilla extract, heavy whipping cream, white cake mix , sifted

milk, white sugar, egg yolks, beaten, vanilla extract, heavy whipping cream, white cake mix , sifted

unsalted butter, softened, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, cream caramel frosting, chocolate-covered toffee candy bars, coarsely broken, dark chocolate-covered almonds, halved (we tested with dove)

butter, softened, sugar, eggs, all-purpose flour, whipping cream, vanilla extract, almond extract

chcoclate chips mixed with 1 tsp cake flour, cake flour, baking powder, salt, cream cheese, softened, butter, softened, sugar, brown sugar, vanilla, eggs, irish cream liquer, powdered sugar to dust cake

cake flour , sifted, spooned in & leveled, salt, baking soda, unsalted butter, slightly firm (2 sticks), superfine sugar, eggs, pure vanilla extract, sour cream, powdered sugar , optional for dusting

cake flour, all-purpose flour, granulated sugar, baking powder, salt, butter, eggs, whole milk, dark rum, vanilla extract, hot coffee, granulated sugar, dark rum, heavy whipping cream, marsala wine, mascarpone cheese, powdered sugar

angel food cake, baked and cooled or store-bought, frozen strawberries or 1 (10 oz) package raspberries, thawed, unflavored gelatin, heavy cream , whipped until stiff, powdered sugar, vanilla

whipping cream, powdered sugar, cocoa, instant coffee powder, vanilla

unsalted butter, softened, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, cream caramel frosting, chocolate-covered toffee candy bars, coarsely broken, dark chocolate-covered almonds, halved (we tested with dove)

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.