410 make cream butter Recipes

  • Make Ahead Mashed Potatoes
    potatoes, peeled and quartered, cream cheese, softened and
    7 More
    potatoes, peeled and quartered, cream cheese, softened, sour cream, butter, softened, salt, paprika, pepper, minced chives , optional, milk
    50 min, 9 ingredients
  • Make Ahead Garlic Mashed Potatoes
    potatoes, peeled and cut into chunks (about 9 medium) and
    5 More
    potatoes, peeled and cut into chunks (about 9 medium), garlic, peeled, milk, whipping cream, butter, salt & pepper
    1 hour 15 min, 6 ingredients
  • Creamy Make Ahead Mashed Potatoes
    potatoes (about 9 medium), peeled and cubed and
    11 More
    potatoes (about 9 medium), peeled and cubed, bacon strips, chopped, cream cheese, softened, sour cream, butter, cubed, milk, onion powder, salt, garlic powder, pepper, shredded cheddar cheese, green onions, chopped
    1 hour 5 min, 12 ingredients
  • Creamed Corn (Like I Used to Make at the Pub)
    butter, flour, corn (defrost if frozen), cream and
    3 More
    butter, flour, corn (defrost if frozen), cream, chicken stock, brown sugar, ground black pepper
    10 min, 7 ingredients
  • Make Your Own Cheesecake Bar
    butter, softened, brown sugar, chopped walnuts and
    7 More
    butter, softened, brown sugar, chopped walnuts, all-purpose flour, white sugar, cream cheese, lemon juice, milk, egg, vanilla extract
    45 min, 10 ingredients
  • Make Your Own Boursin Cheese - Paula Deen
    cream cheese, softened (2 8 oz. bars) and
    8 More
    cream cheese, softened (2 8 oz. bars), butter, at room temp, garlic salt, dried oregano, dried basil, dried dill, dried marjoram, black pepper, dried thyme
    10 min, 9 ingredients
  • Make It Yourself--condensed Cream Of Soups
    butter and
    5 More
    butter, flour (sub your desired thickener, as appropriate, for allergies or intolerances), stock (low sodium broth can probably be used)--veggie or chicken is usually best, i think, milk (lowfat is okay), salt and pepper, whatever your of is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped
    10 min, 6 ingredients
  • S'mores Cookie Bars
    butter, softened (2 sticks), brown sugar, eggs, milk and
    11 More
    butter, softened (2 sticks), brown sugar, eggs, milk, vanilla, whole cinnamon graham crackers, crushed fine to make 2 cups (i just use plain out of the box graham cracker crumbs and a bit of cinnamon & sugar to taste.), angel flake coconut, milk chocolate chips, marshmallow cream, butter, cocoa, light corn syrup or 1 tbsp honey, vanilla, sugar, milk , i add 1 tbsp and mix it all together, then add the rest in by 1/4 tsp until desired cons
    55 min, 15 ingredients
  • Make Ahead Almond Butter Sticks
    white sugar, butter, softened, almond extract and
    4 More
    white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds
    7 ingredients
  • Creamed Onions And Bacon Creamed Onions And Bacon
    onions, bacon, butter, flour, milk and
    5 More
    onions, bacon, butter, flour, milk, salt and pepper to taste, make this dish faster and easier you can use the frozen pearl onions, make the cream sauce richer you can use part milk/ part half and half... personally i use all half and half when i make creamed onions
    30 min, 10 ingredients
  • Creamed Dried Beef, Veggies and Cheese on Biscuits Creamed Dried Beef, Veggies and Cheese on Biscuits
    dried chipped beef, rinsed and sliced and
    9 More
    dried chipped beef, rinsed and sliced, onion, halved and sliced thin, bell pepper, halved and sliced, cheddar cheese, grated, frozen corn (your choice ) or 1 can creamed corn (your choice), butter, flour, milk , to make a white sauce, salt and pepper, refrigerated biscuits or baked potatoes or toast, to serve it on, whichever you prefer
    30 min, 10 ingredients
  • Make Your Heart Melt Red Velvet Cupcakes W/ Cream Cheese Icing Make Your Heart Melt Red Velvet Cupcakes W/ Cream Cheese Icing
    butter, white sugar, eggs, buttermilk and
    11 More
    butter, white sugar, eggs, buttermilk, red food coloring (i used americolor red gel food coloring and didn tsp measure it out. i just kept adding until it was t), vanilla extract, baking soda, distilled white vinegar, all-purpose flour, unsweetened cocoa powder, salt, cream cheese, softened, room temperature, butter, unsalted, softened, room temperature, icing sugar (about 7 cups), vanilla extract
    1 hour 45 min, 15 ingredients
  • Make Ahead ScrambledEggs Make Ahead ScrambledEggs
    butter, eggs, heavy cream, salt, shredded cheddar chesse and
    2 More
    butter, eggs, heavy cream, salt, shredded cheddar chesse, sour cream, white pepper
    35 min, 7 ingredients
  • Make-Ahead Mashed Potatoes Make-Ahead Mashed Potatoes
    bacon stips, chopped, butter - cubed and
    10 More
    bacon stips, chopped, butter - cubed, cream cheese softened, garlic powder, green onions, chopped, milk, onion powder, pepper, potatoes (9 medium), salt, shredded chedder cheese, sour cream
    55 min, 12 ingredients
  • Make-Ahead Glazed Brownies Make-Ahead Glazed Brownies
    butter, softened, sugar, egg, sour cream and
    12 More
    butter, softened, sugar, egg, sour cream, king arthur unbleached all-purpose flour, baking cocoa, baking powder, salt, milk, butter, softened, sugar, baking cocoa, milk, chopped pecans, vanilla extract
    45 min, 16 ingredients
  • Cream of Crawfish Boil Soup Cream of Crawfish Boil Soup
    butter, flour and
    5 More
    butter, flour, chicken broth (i used fat-free to make up for all the butter), crawfish tail, peeled (see note above for quantity), ears corn , cut off the cob, new potatoes, half-and-half
    25 min, 7 ingredients
  • Make Your Eyes Roll Back Banana Bread Make Your Eyes Roll Back Banana Bread
    butter (1/2 cup) must be , margarine doesn tsp work in th... and
    9 More
    butter (1/2 cup) must be , margarine doesn tsp work in this recipe., granulated sugar, eggs, all purpose flour, baking soda, salt, very ripe mashed bananas, sour cream, vanilla (real not imitation), chopped walnuts or pecans (optional)
    1 hour , 10 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




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