Sentences with phrase «tablespoons of whipped cream»

Spread 2 tablespoons of whipped cream cheese OR place 1 slice of sharp white cheddar cheese on top of 1 piece of sour dough toast.

8) Place each crepe on a clean plate, then spread with about 2 - 3 tablespoons of whipped cream over the crepe, and top with a handful of sliced fresh strawberries, and drizzle a teaspoon of honey over.

Top with 2 - 3 tablespoons of the whipped cream, a few strawberry slices and sprinkle with the toasted almonds.

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.

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 vanilla and 1 tablespoon of whipped cream, and beat it on high for another couple of minutes.

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.

Beat with an electric mixer, continuing to add additional tablespoons of whipping cream until the icing is very light and creamy, almost like thick, spreadable whipped cream.

Not exact matches

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

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.

I had a mess too but I added more powdered sugar and like a tablespoon of heavy whipping cream.

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

Add 3 tablespoons of the heavy cream and whip the frosting for 2 - 4 minutes or until light and fluffy.

If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined.

Place 1 tablespoon whipped cream in the middle of each cookie.

using an offset spatula, spread 1/2 tablespoon whipped cream on top of the last cookie on each stack.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made.

In a bowl, mix the remaining sugar, 3 tablespoons tequila, the package of jello and the whipping cream until stiff peaks begin to form.

Turn the mixer up to medium speed and beat in the whipping cream 1 tablespoon at a time, adding an additional 1/2 cup of powdered sugar as necessary to get the desired sweetness level and consistency.

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.

In a medium bowl whip the cream with a tablespoon of sugar

For whipped cream filling: 1.5 cups whipping cream (360 ml) 3 tablespoons granulated sugar (45 g) 2 tablespoons of instant coffee, melted in 3 tablespoons of hot water

I made bourbon whipped cream by beating together 1/2 cup heavy cream, 1 tablespoon of bourbon and 2 tablespoons of sugar.

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

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.

Top the layer with some sliced strawberries and a few tablespoons of blueberries before spreading whipped cream frosting over the top.

Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch of salt 6 tablespoons butter, cold and cubed 1/2 cup heavy whipping cream 1 large egg 1 cup chocolate toffee pieces

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Make whipped cream topping: Sift 1/4 cup confectioners» sugar and 2 tablespoons unsweetened cocoa onto a sheet of waxed paper.

Whip up your fresh whipping cream and add 4 tablespoons of powdered sugar.

14 Oreo cookies, crushed 1/4 cup butter, melted 2 cup dark chocolate chips 1/2 cup half & half 1/2 teaspoon vanilla 1 cup whipping cream 2 tablespoons cocoa powder 2 tablespoons sugar splash of vanilla

Add 3 cups heavy cream, 1/3 cup powdered sugar and 1 tablespoon of vanilla extract to a bowl and whip on high speed with a mixer until thickened and stiff peaks form.

2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper

4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!

8 ounces frozen or fresh raspberries 4 ounces heavy whipping cream 8 ounces granulated white sugar 2 ounces water 3 1/2 tablespoons unsalted butter Pinch of sea salt

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

1/2 cup Chia Seeds 3/4 teaspoon Allspice 1/8 teaspoon Cardamom 1 teaspoon Cinnamon 1/4 teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4 cup non dairy Milk of choice 2 teaspoons Pure Vanilla Extract Dash of Salt 1/2 cup Dairy Free Whipped Cream

Stir in pinch of salt and the two Tablespoons of heavy whipping cream.

It's time to make the homemade whipped cream using 4 cups of heavy whipping cream, 4 tablespoons of powdered sugar (confectioner's sugar) and one tablespoon of pure Mexican vanilla (or vanilla extract).

ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar

For a simple keto coffee, just blend a cup of brewed coffee with a tablespoon of coconut oil, 1 - 2 tablespoons of heavy whipping cream, and a tablespoon of butter.

i frosted mine with a simple fresh vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, + beating until thickened.

Crust 1 1/2 cups finely crushed gingersnaps 1 tablespoon brown sugar 6 tablespoons butter, melted Filling 2 cups heavy whipping cream 12 ounces semi-sweet chocolate chips 1 tablespoon orange liqueur (I like Cointreau) zest of one orange To make crust: Preheat oven to 350F.

Top with a tablespoon of the coconut whipped cream and sprinkle with a bit of matcha tea powder.

* 2 lb ground beef * 2 bags of frozen cauliflower florets * 1 bag of frozen onion and pepper blend * 4 slices cooked bacon, chopped * 1 tablespoon Italian seasoning * 1⁄2 teaspoon salt * 1⁄4 teaspoon black pepper * 1⁄2 teaspoon red pepper flakes * 2 garlic cloves, minced or 1 tablespoon of minced garlic from jar * 1.5 quarts of beef broth * 2 teaspoons arrowroot mixed with enough water to make a paste * 1 cup heavy whipping cream read more

1 (9» x 9») pan of regular chocolate brownies 1 (9» x 9») pan of peanut butter brownies 1 (3 - ounce) package chocolate pudding mix 1 cup milk 1/4 cup peanut butter 1/4 cup butter 1/4 cup brown sugar 1/4 cup peanut butter 3/4 cup heavy whipping cream 2 tablespoons powdered sugar 1 cup chocolate fudge ice cream topping 12 ounces miniature peanut butter cup candies

Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions

Ingredients 3 cups whole or 2 percent milk 1/2 cup packed dark brown sugar 3 tablespoons butter 4 large egg yolks 1/4 cup cornstarch A pinch of salt 1 teaspoon pure vanilla extract Whipped Cream 2 cups heavy or whipping cream 1 teaspoon pure vanilla extract 1/4 cup Cream 2 cups heavy or whipping cream 1 teaspoon pure vanilla extract 1/4 cup cream 1 teaspoon pure vanilla extract 1/4 cup sugar

And I think I might add in a tablespoon or two of heavy whipping cream.