716 light milk whipped cream Recipes

all purpose flour, powdered sugar, baking powder, salt, chilled unsalted butter, diced, vanilla extract, cold whole milk, whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsweetened chocolate, chopped, chilled whipping cream, powdered sugar, peppermint extract

butter, softened, shortening, sugar, divided, grated lemon peel, vanilla extract, cake flour, baking powder, salt, milk, egg whites, sugar, king arthur unbleached all-purpose flour, milk, egg yolks, lightly beaten, lemon juice, vanilla extract, grated lemon peel, heavy whipping cream , whipped

unsalted roasted almonds (see cooks notes), chocolate wafer cookies (such as famous chocolate wafers; 4 oz), light brown sugar, unsalted butter, melted, whole milk, heavy cream, chocolate stout , preferably double (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off), light brown sugar, unsweetened cocoa powder, cornstarch, good-quality bittersweet chocolate (60 - 62% cacao), finely chopped, pure vanilla extract, chilled heavy cream, bourbon, sugar, pure vanilla extract, chocolate shavings or cocoa powder, optional

unsweetened chocolate, water, cake flour, baking soda, salt, unsalted butter, room temperature, sugar, eggs, room temperature, vanilla extract, whole milk, whipping cream, light corn syrup, unsalted butter, milk chocolate, chopped, chocolate-covered english toffee bars (such as heath bars or skor), cut into 1/4-inch dice, milk chocolate (such as 1 hershey s bar or two 3- to 3.5-oz bars)

whole milk, whipping cream, vanilla bean , split lengthwise, egg yolks, sugar, sugar, strawberries, hulled (about 2 pints), light corn syrup, fresh strawberry, for garnish (optional)

whole milk, whipping cream, light brown sugar, egg yolks, vanilla extract

cream cheese, softened (low-fat, light, nonfat , regular, anything you wish), milk

granulated sugar, cornstarch, salt, milk, whipping cream, egg yolks, lightly beaten, unsalted butter, vanilla extract, pastry shells, baked, semi-sweet chocolate baking squares, melted, bananas, medium firm, sliced

all-purpose flour, powdered sugar, baking powder, salt, unsalted butter, chilled, diced (1 1/4 sticks), vanilla extract, cold whole milk, whipping cream, light corn syrup, bittersweet chocolate (not unsweetened ) or 12 oz semisweet chocolate, chopped, unsweetened chocolate, chopped, coarsely crushed red and white striped hard peppermint candy, chilled whipping cream, powdered sugar, peppermint extract

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.

vegetable oil, sweetened flaked coconut, plus 1/4 cup for garnish, lightly toasted, heavy cream, milk, cream of coconut (such as coco lopez), granulated sugar, vanilla bean , split in 1/2 lengthwise, egg yolks, eggs, coconut liqueur (or 1/2 tsp pure vanilla extract) or 1 tbsp malibu rum (or 1/2 tsp pure vanilla extract), sugar, toasted pineapple slice, mint sprig, pineapple, peeled, cored , and cut lengthwise into 6 slices, light brown sugar, quartered strawberry, orange juice, pineapple, diced, light brown sugar

vegetable oil, sweetened coconut flakes, plus 1/4 cup for garnish, lightly toasted, heavy cream, milk, canned cream of coconut (such as coco lopez), granulated sugar, vanilla bean , split in 1/2 lengthwise, egg yolks, eggs, coconut liqueur or malibu rum (or 1/2 tsp pure vanilla extract), sugar, toasted pineapple slices, recipe follows, tropical coulis , recipe follows, mint sprigs, garnish, pineapple, peeled, cored , and cut lengthwise into 6 slices, light brown sugar, quartered strawberries, orange juice, diced pineapple, light brown sugar

all-purpose flour, fine sea salt, granulated sugar, cold unsalted butter, cut into small cubes, cold buttermilk plus more if needed, caramelized banana pudding, unsalted butter, light brown sugar, very ripe bananas, peeled and sliced into 1/4-inch thick slices, milk, sugar, cornstarch, fine salt, egg yolks, sheets gelatin , softened in cold water and excess water squeezed out, pure vanilla extract, cold heavy cream, hazelnut whipped cream , recipe follows, hazelnut brittle , recipe follows, hazelnuts, skins removed, sugar, water, cold heavy cream, vanilla bean split , seeds scraped, superfine sugar, frangelico

eggs, lightly beaten, milk, dried parsley, dried sage, dried rosemary, dried thyme, ground black pepper, salt, french bread , about 1 lb., torn into 1-inch pieces, asparagus , cut into 1-inch pieces, prosciutto , torn into bite-sized pieces, parmesan cheese, grated, whipping cream, white truffle oil, salt

whole milk, divided, sugar, vanilla, gelatin, eggs, lightly beaten, bittersweet chocolate chips, toasted sliced almonds, whipping cream, powdered sugar, almond liqueur (recommended : amaretto)

blanched hazelnuts (3/4 cup), graham cracker crumbs, sugar, unsalted butter, melted, sugar, water, whole milk, pure vanilla extract, unflavored gelatin, cornstarch, kosher salt, egg yolks, sugar, water, light corn syrup, kosher salt, puffed rice cereal, lightly sweetened whipped cream , for serving

eggs, lightly beaten, yogurt, olive oil (or any oil available), powdered milk, whole milk (or whipping cream), cider vinegar, honey, milk, kelp (optional), epsom salts (optional), essential oil (optional)

unflavored gelatin, cold water, eggs, separated, sugar, milk, scalded, ground walnuts, light rum, whipping cream, divided, grated chocolate