Sentences with phrase «cream until ready»

Strain and chill heavy cream until ready to use.

Not exact matches

All you need is your favorite flavor of ice cream (chilled until hard) and you're ready to roll!

After the ice cream stiffens (about 2 mins before it is done), add the chopped cookies, then continue freezing until ice cream is ready.

The entire cream puff (with or without chocolate filling) can be assembled and stored in the fridge overnight or until ready to serve.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

You can make the cream puffs ahead and refrigerate or freeze them until you're ready to use them.

Store in refrigerator until ready to serve, otherwise the cashew cream will eventually seep into the donut... it will still taste great, just won't have as much cream on top.

When ready to serve beat the whipping cream until stiff peaks form and decorate using piping bag (I used a 1M tip).

When ready, stir the cream and then cover and place in the refrigerator until well chilled (at least 8 hours, preferably overnight).

Cool completely, chop, and freeze until ready to mix into the ice cream.

Preparation: - In a small bowl, carefully combine the sour cream and the powdered sugar with a whisk until smooth; keep in fridge until ready to glaze your cake.

Freeze until ready to mix into ice cream.

Please!!!! A good tip for making homemade ice cream and using it for a cake, or just for plain eating - if you want it smooth and perfect consistency without the wait, just cut it up with a fork or knife and blend it for 30 seconds, return it to the freezer until ready to eat and enjoy smooth and creamy ice cream.

Transfer the churned ice cream to a container, and freeze until ready to serve.

Just chill the baked, cooled cake until you're ready to serve then decorate with the cream + fruit and EAT!

Then this morning I just whipped the cream and put together the pie and had it chilling until we were ready for dessert!

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

Moist Banana Cake with Cream Cheese Frosting tastes best served chilled so cover and store in the refrigerator until ready to serve.

When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (if using) on medium - high speed until soft peaks form.

Once your cashew cream is ready and your risotto is finished, add in some butter to the risotto and stir until melted.

Squeeze in the lemon juice at the end and store sauce in a jar until you're ready to slather it on cheesecake, ice cream, biscuits, etc..

When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes.

Place the cream in the fridge until you are ready to assemble the cakes.

On the day you plan to serve the mousse, you can whip the cream and fold it with the Meyer lemon curd, then pipe it into the serving dishes and keep it chilled until ready to serve.

Only an 8 - minute cycle, quick release, mash your potatoes with butter or cream, then close up and keep warm until ready.

Cover the cooled pastry cream and place it in the refrigerator for at least an hour or until ready to use.

I have a question - do you think it would work to mix and cook it ahead of time and keep in the fridge until I'm ready to make in the ice cream maker?

You can store the ice cream in a container in the freezer until you are ready to assemble the sandwiches.

When ready to serve panna cotta, whisk heavy cream in a small bowl until soft peaks forms.

(I see in your recipe for Cookie Dough Ice Cream in your book that you say to let leftovers melt and refrigerate until ready to freeze in an ice cream maker agCream in your book that you say to let leftovers melt and refrigerate until ready to freeze in an ice cream maker agcream maker again.)

Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Break up into smaller chunks and store in an airtight container at room temperature until ready to serve with the ice cream.

Transfer the nut cream to a small, air tight container and and refrigerate until ready to use.

Once the crisps are ready remove soup from fire and blend until smooth, add cream and blend some more.

Step # 5: Put the whipped cream in the refrigerator until you are ready to use it.

The pie can be made up to a day in advance, but don't top with the sour cream until you are ready to serve.

When ready to serve, combine the cream, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

LOL — loved this «I used bananas that looked more like compost then fruit» because IKR — I am perpetually buying green bananas (so they will last longer, and I prefer them under - ripe) and then forget they are hanging there until they are banana soup in a handy bag ready to be composted or (if not too far gone) frozen for an ice cream - like treat.

Make the crust and refrigerate until the cream is ready.

In a small bowl combine sour cream with mustard and chili sauce and set aside until ready to use.

The only thing I would say about using canned whipped cream is that it doesn't last long, so don't top the cupcakes until you are ready to serve them, the cream tends to melt quickly.

When you are ready to make the ice cream, place the frozen bananas in a food processor and let the motor run until the bananas have become creamy.

This part of the cream can be covered and refrigerated until you're ready to use it.

Just whisk it well using a hand whisk for few min until its creamy without any lumps.You can also use a electric whisk to beat it.Your cream is ready for use.Remember to collect your malai everytime you boil milk to make your homemade fresh cream.

It's pretty similar to whipped cream, so if that's the texture you want to use for cake frosting, you could do that — but it will get runny at room temperature, so you'd need to keep it stored in the fridge until ready to serve.

Sandwich the ice cream with the cookies and freeze until ready to serve.

Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume.

In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to use

Transfer the churned ice cream to an airtight container and place in the freezer until your ready to build the sundaes.

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.