For best results, I discovered a long time ago, that when you start with a very cold bowl and whisk, you'll end up with the perfect
whipped cream consistency.
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.
Add in cardamom, cinnamon, nutmeg, vanilla extract and stevia and whip for another couple of minutes or until you get
a whipped cream consistency.
Beat on high speed until frosting is
a whipped cream consistency.
No you can't use real
whipped cream the consistency is wrong!
notes: The topping is very light in texture with
a whipped cream consistency.
Note: Aroy - D also sells a Coconut Cream in the same size 33.8 ounce carton, but I find it's too fatty to make the right
whip cream consistency.
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.
See the picture to get the idea of
consistency of
whipped cream.
Go slowly with adding in the
whipping cream and last cup of powdered sugar until the desired
consistency is reached.
Add in melted white chocolate and
whipping cream, 3 tablespoons at a time and add in more to achieve desired
consistency.
Whipping cream gives a runnier caramel, that's still yummy but doesn't set well, and things can get... messy For this recipe, I really recommend using grams (at least initially)-- the textures and
consistencies are key (the cookie bottom just crumbly enough and the caramel layer sticky but not runny) and I'm not sure if you can be as precise using cups / tablespoons.
There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the
consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double
cream but
whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).
On top of that, the
consistency was more towards the runny side rather than the firm I had hoped for (I used
whipping cream when I should probably have used double
cream).
That right there is the perfect
consistency for your
whipped cream.
The
consistency is like
whipped cream that has been sitting out.
can i
whip that into my
cream or fold in at the end and if so what temp or
consistency should it be when i add it?
That's because it's make with
cream cheese to give it that super creamy
consistency, and mixed together with fresh strawberries, strawberry gelatin and fluffy
whipped topping.
Pour in
cream 1 tablespoon at a time while
whipping at high speed until the frosting is a pipeable
consistency.
The added sweetness of the maple syrup brings a smooth flavour and changes the
consistency making light fluffy
whipped cream into a denser dip.
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.
Using a paddle attachment, mix on high speed with an electric mixer until the mixture is the
consistency of
whipped cream.
Add in a little extra icing sugar or
whipped cream as needed to get the desired
consistency.
Whip with a mixer on a highest speed for 5 minutes, or until it's thick and has a
consistency of a
whipped 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.
To serve, add a meringue nest to a bowl and
whip some chilled coconut milk with some agave nectar (to taste) to create a thick double
cream consistency.
Gluten - free cakes tend to get dense and this cake rather has the
consistency of a pudding cake, but it is good with some ice
cream or
whipped cream on top.
Whip for approximately 4 minutes, until the
whipped cream is the
consistency of shaving
cream.
The recipe couldn't be simpler, although it does depend upon the use of agar to create the
consistency one wants in a
whipped cream.
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.
It's always important to use chilled
cream when making
whipped cream or
whipped cream frosting or you'll never get that perfect
consistency.
Place powdered sugar in medium bowl; gradually add
whipping cream, stirring constantly, until icing reaches an almost pourable
consistency.
Homemade Cool
Whip (page 9): This homemade
whipped topping has the fresh, creamy taste of
whipped cream but the
consistency of Cool
Whip.
After the last addition beat until it has the
consistency of
whipped cream.
(If you haven't heard of this amazing creation storming the blog - o - sphere yet, it is simply frozen bananas
whipped in a food processor, NOT blender, until a super creamy ice
cream consistency.
Don't use the coconut
cream from the top of a can - either use lower fat coconut milk, or combine some of the water with the
cream to make a thinner milk, the
consistency of
whipping 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.
Fresh
whipped cream might change the
consistency unless you stabilize it with gelatin first, but I would love to make this using real
whipped cream.
I used my Kitchenaid Professional to
whip the
cream, not realizing it would take under two minutes to achieve the necessary
consistency... I missed the window and ended up with stiff peaks prior to adding the chocolate.
For a smooth
consistency I used my electric mixer (referral link to Amazon for the mixer I use) to mix the
whipped cream,
cream cheese and yogurt.
One thing I noticed was the chocolate went almost solid when I added the vanilla extract, I thought I had ruined it but I just stirred in the
whipped cream vigorously and got something of a
consistency that looked ok.
Whip the Aquafaba (chickpea liquid) in a medium size bowl with a hand - mixer until you have the
consistency of
whipped cream.
Pour the mixture into the ice
cream canister and churn following the manufacturer's instructions until the mixture resembles the
consistency of thick
whipped cream.
This product comes in a thick jar container, and the
cream's
consistency is light like
whipped cream.
I ran out of coconut milk and used full fat
whipping cream since it's a similar
consistency.
Using a stick to stir it, keep adding the grout and stirring until you get the
consistency of
whipped up ice
cream.