Sentences with phrase «rest of whipped cream»

Now gently fold the rest of the whipped cream through the strawberry being gentle do you don't lose all the air you whipped into it.

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.

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

then fold in the rest of the whipped cream until everything is uniform in color.

gently fold in the rest of the whipped cream until everything is uniform in color.

Fold in the rest of the whipped cream into the chocolate until combined.

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.

So I gave him a big chunk of the cake and the rest of the whipped cream.

Fold in the rest of the whipped cream.

Use the rest of the whipped cream to frost the cake.

Then add the mixed custard cream to the rest of the whipped cream and gently fold it together until just combined (you need to add this little extra step to keep the cream as fluffy and airy as possible).

Just curious... what do you do with the rest of the whipped cream?

Gently add the rest of the whipped cream and fold it together to keep it fluffy and soft.

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

With rest of whipped cream, gently fold in 1/2 teaspoon cinnamon and taste.

Place the second layer onto your first layer and spread the rest of the whipped cream evenly on the top.

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).

Not exact matches

Beat in the rest of the powdered sugar and whipping cream 1 tablespoon at a time until the desired consistency and sweetness level is reached.

The stabilized whipped cream is a great idea so that it stays as beautiful as the rest of the cheesecake.

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.

Paired with a fresh whipped cream (to use the rest of the heavy whipping cream from the recipe) it was the perfect dessert.

I served it with powdered sugar and whipped the rest of the heavy cream leftover from the pint.

Whip the cream and the rest of the ingredients (not the chocolate) together with beaters or a mixer until fluffy, about 3 - 5 minutes.

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

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

Then beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 - 2 tablespoons of whipping cream until the desired consistency and sweetness is reached.

Layer the meringue disks with lemon curd, then whipped cream, then a few berries in between; pile the rest of the berries on top and dust with powdered sugar, if desired.

It's essentially just chocolate biscuits (or cookies, depending where you're from) in a log with vanilla whipped cream sandwiching the biscuits together, then covering the log with the rest of the cream.

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)

In a small bowl, combine the gelatin and the rest of the heavy whipped cream (240 ml / 1 cup).

Let the bread pudding rest and set for about 10 - 15 minutes after baking and then slice and serve topped with the warm dulce de leche sauce, chilled whipped cream, and a sprinkling of cinnamon.

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).

After it cools down it is a little harder, but after you add a part of whipped cream it easily combine with the rest.

Stir one - third of the whipped cream into the batter, then fold in the rest.

3/4 cup + 1 Tbsp full fat coconut milk (Whip stick 2 Tbsp of coconut butter (also called coconut cream) with 3/4 cup warm water; let rest a few minutes to thicken.)

Gently fold about 1/3 of the whipped cream into the condensed milk until fully combined, followed by the rest of the cream.

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.

Then you can fold in the rest more easily without deflating all of your whipped cream.