Sentences with phrase «heavy cream consistency»

Whisk in water enough to make heavy cream consistency.

Not exact matches

Slowly stir in the chicken broth, stirring constantly, until the liquid is the consistency of heavy cream.

Add additional heavy cream or powdered sugar as needed to reach desired consistency.

Stir the contents of the bowl into the garlic broth and whisk it continuously over low - medium heat until it thickens to about the consistency of heavy cream or a loose bechamel.

Allow to stand in fridge for 1 hour until consistency of heavy cream.

Then add the heavy cream and vanilla extract and beat until smooth (it should be a yogurt - like consistency).

Add in heavy cream until desired consistency is reached.

Add milk, heavy cream or half - and - half until the frosting has reached the preferred consistency.

Depending on the temperature of your butter and the room around you, you may need more sugar or heavy cream to achieve the proper consistency.

My heavy cream was a good stiff consistency before I folded it into the creme cheese blend.

Add enough heavy cream until desired consistency is reached (I used 3 tablespoons).

or until sauce has thickened to the consistency of heavy cream, stirring ocassionally.

Add a little more water at a time to thin to the consistency of heavy cream.

Batter should be the consistency of heavy cream.

Dressing should be the consistency of heavy cream.

Add a cup of confectioners» sugar at a time and beat 1 minute after each addition alternating with a small splash of the heavy cream until you get a thick spreading consistency.

Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream).

To make the cashew cream, blend equal parts raw cashews and water until it's a very creamy, smooth consistency, similar to heavy whipping cream.

Blend 1 minute more, or until mixture has consistency of heavy cream.

It was slightly grainier in texture than a typical silky custard made with cream, but definitely still custard - like — and a REALLY nice break from the heavier consistency of cooked eggs in other forms.

If frosting is too thick, add a Tablespoon of heavy cream at a time until desired consistency is met.

Add heavy cream until desired consistency is reached.

Add up to 2 more tablespoons of heavy cream, until desired consistency is reached.

Pour in the remaining milk and bring to a boil over medium - high heat, and then reduce to a simmer and cook, stirring frequently, until thickened to the consistency of heavy cream, 6 to 8 minutes.

Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick).

Your sauce should be the consistency of heavy cream, and you will need about 1 quart to make 8 enchiladas.

Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream).

Reduce heat; simmer until thickened to the consistency of heavy cream, 12 — 15 minutes.

Add milk and remaining 1/2 cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes.

toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream.

Thin with water until dressing is the consistency of heavy cream.

Stir in 1 cup milk and 1 cup water and cook, stirring occasionally, until thickened to the consistency of heavy cream, about 10 minutes.

And not because it is actually hard but because you have to sit around (stirring occasionally) and wait for the mixture to become the consistency of heavy cream, which takes around 30 minutes.

The sauce should be approximately the consistency of heavy cream before you toss it with the pasta.

Beat in 2 cups confectioners» sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3 - 4 tablespoons 2 % milk (I used heavy cream) to achieve desired consistency.

Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream.

Whisk in water until dressing is the consistency of heavy cream (1/4 — 1/2 cup); season with salt and pepper.

It should be the consistency of heavy cream.

Adjust the consistency with additional heavy cream, or adding more icing sugar or cocoa (select which to use based on the taste of the buttercream and your desired level of chocolatey - ness.)

Crepe batter should have the consistency of heavy cream.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Meanwhile, place the protein powder in a small bowl and pour in the almond milk, coconut oil, and vanilla extract, stirring continuously until the icing is the consistency of heavy cream.

Blend for about 1 minute, or until the cream is smooth and has the consistency of heavy cream.

This butter is safe for diabetic patients to consume and is often added as a paste to dishes for a creamy rich consistency in place of fresh or heavy cream.

Love the consistency of this cream, but I'm finding it clogs my razor and being heavier and oil - based, I'm having a hard time thoroughly cleaning my razor once finished.

To keep it healthy, I used calcium and protein - rich Greek yogurt to get that luscious, dippable consistency instead of heavy cream.

Add a few drops of water if too the mask is too thick, it should be the consistency of heavy cream.

The consistency is thicker than say, a typical BB Cream, but when it goes on, it doesn't feel heavy on the skin at all.

Once the meringues are cooling make the homemade whipped cream by whisking the heavy cream and powdered sugar for 2 - 3 minutes or until you get the desired whipped cream consistency.