180341 whipped cream pastries jam coffee Recipes

water, instant coffee granules, marshmallows, butter, heavy whipping cream , whipped, pastry shell (9 inches), baked, chopped walnuts or pecans, toasted, cream and chocolate curls, optional

espresso coffee, sugar, whipping cream, vanilla, powdered sugar, cherries for decoration (optional)

sliced almonds, whipping cream, sugar, vanilla, coffee ice cream, vanilla ice cream, coffee-caramel sauce

water, instant coffee, minature marshmallows, butter, heavy whipping cream , whipped, pastry shell, baked, toasted walnuts or pecans, cream and chocolate curls for garnish, filled with ice (saucepan should fit on this)

butter or margarine, softened, cream cheese, softened, all-purpose flour, whipping cream, strawberry jam, egg, beaten, powdered sugar

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.

egg white, cream of tartar, all-purpose flour, sugar, baking powder, salt, cold coffee, vegetable oil, vanilla, egg yolks, sugar, cornstarch, salt, heavy whipping cream, egg yolks, coffee coffee liqueur or 2 tbsp cold strong coffee

whipping cream, powdered sugar, brandy, ground coffee, ground cardamom, sugar, ground cinnamon, ground nutmeg, water

milk, vanilla bean , or 1 tbsp pure vanilla extract, very strong espresso , about 3 oz, may substitute 4 tbsp instant coffee mixed with 1/4 cup water, egg yolks, sugar, whipping cream plus 1/2 cup whipped cream, unsweetened cocoa, strong american coffee, cooled, bitter cocoa , for dusting

cream cheese, sugar, whipping cream, water, instant coffee granules, coffee liqueur, ladyfingers, dark chocolate (grated )