Historically,
sweet cream butter came from fresh cream, rather than soured or fermented cream.
Not exact matches
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml)
sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just
comes to a boil.
bittersweet chocolate chips 1 cup (2 sticks)
sweet butter Guest Post: Blueberry Lavender Vanilla Ice
Cream — Vegan, Gluten - free, Refined Sugar - free Today's recipe
comes from the lovely Beth Manos Brickey of the blog Tasty Yummies!
It
comes in the form of soft drinks, energy drinks, sports drinks, fruit drinks,
sweets like ice
cream, chocolate and candy, baked treats such as cakes, cookies and doughnuts, packaged snacks, cereals, crackers, breads, peanut
butter, cured meats, soups, yogurt, sauces, salad dressings, etc, etc, etc..