251002 seed chiffon chocolate whipped cream Recipes

eggs, sugar, water, vanilla extract, all-purpose flour, special dark cocoa or hershey s cocoa, baking powder, salt, strawberry whipped cream filling, royal glaze

dark chocolate morsels, cream of coconut, whipping cream, coconut extract

dark chocolate (70% to 75% cacao), finely chopped, whole milk, unsweetened cocoa powder, egg yolks, sugar, divided, heavy whipping cream

sweetened condensed milk (not evaporated milk!), semi-sweet chocolate chips, salt, cherry pie filling, almond extract, graham cracker pie crust, chocolate whipped cream (to garnish ), maraschino cherry (to garnish )

sugar, flour, salt, eggs, slightly beaten, milk, semi-sweet chocolate baking squares, whipping cream, vanilla

sweetened condensed milk, hersheys chocolate syrup, whipping cream, prepared graham cracker pie crusts (oreo cookie crust is very good also)

milk, sugar, cornstarch, eggs, semisweet chocolate, coarsely chopped, butter, cut into tbsp, heavy cream, baked pie crust

base, cornflakes, chopped toasted hazelnuts, raisins soaked in grand marnier, best quality dark chocolate, ready to eat apricots, chocolate, whipping cream, cinnamon

eggs, separated, sugar, divided, all-purpose flour, cocoa, baking soda, salt, vegetable oil, buttermilk or sour milk, cream filling, chocolate whipped cream, cherry pie filling, chilled

mint-flavored creme-filled chocolate sandwich cookies, butter, melted, semi-sweet chocolate chips (6 oz.), heavy cream (whipping), cream cheese, softened, sugar, pure mint extract

extra serving size packaged graham cracker crumb crust (9 oz), cream cheese, softened, sugar, eggs, vanilla extract, chocolate chips, whipping cream

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

puffs, water, unsalted butter, sugar, fine salt, all-purpose flour, eggs, egg yolk, diced strawberries or whole raspberries, chocolate whipped cream , recipe follows, cold heavy cream, sugar, semi-sweet chocolate, chopped

sugar, divided, unflavored gelatin, salt, milk, eggs, separated, semi-sweet chocolate morsels, rum, vanilla extract, baked (9-inch) pastry shell, whipping cream , whipped, cream (optional)

neufchatel (light cream) cheese (at room temperature), grated orange peel, vanilla, whipping cream, powdered sugar, chopped semisweet chocolate

whipping cream, homogenized milk, egg yolks, sugar, salt, chopped milk chocolate, vanilla, toasted chopped macadamia nuts (or toasted almonds)

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.