Sentences with phrase «of the whipped cream mixture»

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy.

Remove about a cup (eye - ball it) of the whipped cream mixture and whisk into the melted chocolate.

Add a little whipped cream to the Baileys mixture to make it easier to combine, then fold in the rest of the whipped cream mixture into the Baileys / sweetened condensed milk mixture.

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

Not exact matches

Top mixture with dollops of whip cream.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

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.

Once the gelatin mixture has cooled, Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziploc bag.

Add the chocolate mixture into the rest of the whipped cream and fold gently until you get a uniform chocolate cream.

Instead of a cream cheese icing, Chuck Hughes tops his red velvet cupcakes with a sweet mixture of mascarpone and whipping cream, which is rich and tangy but a lot lighter.

Grapefruit cream: in a bowl of a mixer with a whipping - attachment put eggs and sugar and whip for 3 - 4 minutes on high speed until the mixture is light and airy.

I chose to cut each piece of cake, place on a plate, add sweetened whipped cream on top, spoon milk mixture around each piece of cake and sprinkle with the purple, gold and green sugars.

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

Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.

Using a paddle attachment, mix on high speed with an electric mixer until the mixture is the consistency of whipped cream.

Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed.

Add cream of tartar or lemon juice and vanilla and whip for another 5 minutes or until them mixture is very stiff.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.

To dazzle your guests, remove the cake from the springform pan and mound whipped cream mixture in the center of the cake.

Add a third of the whipped cream to the cream cheese mixture and fold to combine.

And pour 1/3 of whipped cream into now - cooled chocolate mixture and fold to combine.

Spread half of the remaining whipped cream mixture gently over the wafer cookies.

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

** Tip: If your pastry cream is not as stiff as you would like it you can fold in a 1 1/2 of whipped cream to the mixture to lighten the mixture and allow it to hold its shape.

Stir 1/4 of the whipped cream into the maple syrup mixture.

For the Coffee 1 cup espresso 2 tablespoons coffee liqueur 1/4 cup powdered sugar For The Mascarpone 8 oz mascarpone 1 cup lightly whipped whipped cream 1/2 cup powdered sugar 2 - 4 tablespoons of the Coffee Mixture

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Whip half of the cream with half of the yolks until mixture begins to thicken.

Fold a third of the whipped cream into the goat cheese mixture until mixed then add the rest of the whipped cream into the goat cheese along with the herbs, salt and pepper.

Store both bowls of whipped cream in the refrigerator as you continue to wait for the chocolate mixture inside the food processor to cool down.

With a spatula, transfer the chocolate mixture from the bowl of the food processor to the mixing bowl with the whipped cream.

Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture.

The filling for the No Bake Banana Caramel Cream Pie with Candied Walnuts is a mixture of cream cheese, creamy yogurt and whipped heavy / double cCream Pie with Candied Walnuts is a mixture of cream cheese, creamy yogurt and whipped heavy / double ccream cheese, creamy yogurt and whipped heavy / double creamcream.

Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream.

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

Fold 1/3 of the whipped cream into the cream cheese mixture.

When fully combined, gently fold the cream cheese mixture to the rest of the whipped cream.

gently fold 1/3 of the whipped cream into the chocolate mixture using a wooden spoon or rubber spatula.

Lightly cover the top of the graham crackers with pumpkin cream cheese mixture, followed by the sweetened whipped cream.

SO... I use 1/4 C of Greek yogurt instead of cream cheese (yogurt and hard cheeses have the least lactose, and are therefore more tummy - friendly), and a tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5 - 10 minutes to let the flax congeal and thicken the mixture.

Fold about 1/3 of the whipped cream into the cooled chocolate mixture, then add this to the bowl of whipped cream.

Whisk the remaining 1 1/2 cups of heavy whipping cream in the stand mixer until thick and then fold in the cooled chocolate mixture until a rich mousse is formed.

My problem with this recipe is the cup of sliced strawberries that are in the whip cream mixture.

Fold 1 1/2 cups whipped cream into pumpkin mixture until combined and no streaks of white remain.

Add about 1/3 of the whipped cream into the chocolate mixture and mix well to compare the textures.

With a rubber spatula, stir about one - third of the whipped cream into cream cheese mixture, then fold in remainder.

Transfer chocolate mixture to a cool, large bowl and allow to cool to room temperature while you whip the rest of the cream — the mixture should still be soft and smooth.

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

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk.