Sentences with phrase «cup of whipped cream»

Fold 1/2 cup of whipped cream into pumpkin mixture.

Stir 1/2 cup of the whipped cream mixture into the melted chocolate.

Scoop out 1/2 cup of the whipped cream and fold it into the Chocolate Mousse Base mixture.

Instead of cream cheese I used Greek yogurt, and increased amount, a cup of Greek yogurt + a cup of whipped cream + cremfix (in my country that's a kind of starch that is used to make whipped cream kind of thicker) and I used regular pudding instead of instant because I hate instant pudding, it has a chemical taste.

If you want a lighter pastry cream or want it to be less custard like, add 1/2 cup of whipped cream to this recipe for a bit of a different treat!

Reserve 1 cup of the whipped cream for topping.

Top with reserved 1 cup of whipped cream.

Reserve 1 cup of whipped cream and set aside in the refrigerator.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

combine 1 cup of whipping cream, 1/3 cup powdered sugar and a teaspoon of vanilla.

1 cup of organic cream makes about 2 cups of whipped cream, way more than enough for serving the pie.

Measure out 2 cups of the whipped cream and leave the rest in the bowl, set aside.

All you need is 2 cups of whipping cream, 1 can of Eagle Brand Sweetened Condensed Milk, strawberries, pound cake, and marshmallow cream.

In a separate mixing bowl, stir together pumpkin, marshmallow fluff, pumpkin pie spice, and 2 cups of the whipped cream until smooth.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine.

In place of a carton of whipped topping... I made my own mint flavored whipped cream, by adding 1/2 cup of powdered rsugar, green food coloring, and 1/2 teaspoon of mint extract to 2 cups of whipping cream!»

And it's actually made as per the recipe with 1 1/2 cups of whipped cream.

My favourite is to make a cinnamon whipped cream with a cup of whipping cream, 1/3 cup of white sugar, 11/2 tsp of vanilla, and cinnamon to taste (lots usually).

Originally, this strawberry filling called for 1 cup of whipping cream, but all that whipping cream seemed to dull the flavor of the strawberries and felt almost too light.

NOTE: If I have whipping cream, I put about 1/4 cup of whipping cream in a measuring cup and then fill the rest of the way with 2 % milk... if I have no cream on hand, I just use 1 cup of 2 % milk).

Whip the chilled 2 cups of whipping cream until stiff peaks form.

In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.

When it calls for 2 cups of whipped cream is it 2 cups of heavy whipping cream that is then whipped or 2 cups after it has been whipped?

How much butter would you get from a cup of whipping cream?

(3/4 cups will make about 1 1/2 cups of whipped cream yielding 1/4 cup per cupcake) If you wish to stabilize the whipped cream, add 1 - 2 very small pinch (s) of xanthan gum to the whipped cream when it begins to thicken.

I melted a 12oz bag of chips with 1 1/2 cups of whipping cream.

Add 1 cup of your whip cream and fold it into the peanut butter mixture until just combined

Not exact matches

Tia Maria 1 shot of espresso 2 tbsp of whipped cream 1/4 cup of sugar for dipping

● Whip 1/2 cup of heavy cream until stiff, then fold in 1/4 cup horseradish and use as a garnish for cold ham or roast beef.

1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar

Just a cup of cream whipped to soft peaks.

To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup heavy cream or heavy whipping cream.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

To Heidi regarding making the cake denser: Leave out the whipping cream and use 1 cup of the sour cream and add 2 egg yokes.

** If you don't have creme fraiche, use 1/3 cup whipping cream and a couple tablespoons of sour cream.

We've tried two different types of cream, one super thick that almost mounds in the cup when you pour it, and the other is regular grocery store heavy whipping cream.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

1 8oz pkg of cream cheese 1/3 cup sugar 1 8oz tub of cool whip (thawed) 1 1/2 cups cherry pie filling Graham cracker crust (prepare as per instructions on box)

Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks.

Beat in 1/4 cup of the confectioners» sugar and whip until the cream holds medium - firm peaks.

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

For the topping, I whipped up 2 pints of heavy cream with a 1/4 cup of powdered sugar and 1/4 cup of a Japanese peach yogurt drink.

Divide the whipped cream and fold in about 3/4 cup into each bowl of chocolate.

I love nothing more than sitting inside, watching the rain come down, cupping a big mug of hot chocolate — with a tall tower of whipped cream, of course.

Then whisk in 1 cup of cream whipped.

Measure out 1 1/2 cups (instead of 1 cup whipping cream).

In a large glass measuring cup or heatproof bowl, mix the sugar, whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or milk), whipping cream and vanilla with a whisk.