Sentences with phrase «whipped texture makes»

Made with pomegranate extract and moisturizing action emollients, the product's whipped texture makes it light, blendable and hydrating, providing the benefits of a chic matte lipstick without any of the drying effects.

Not exact matches

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

It's made of a soft, golden almond cake that's is marshmallow - y in texture, filled with caramelized banana, chocolate ganache and whipped cream on top for decoration.

I make coconut whipped cream all the time as frosting for cupcakes and such, but I love the idea of adding cashews — totally makes sense for the texture, and I bet it's so thick and rich!

French Silk Pie is easy to make, but you'll want to use a stand mixer because long whipping is what gives French Silk Pie its special texture.

Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream — this will help the texture set more quickly.

(Optional step) This recipe makes cultured cashew cream cheese with a texture more like «whipped» dairy cream cheese.

Maria I just made my first loaf of bread and even though it did turn out dense (as expected, I used heavy whipping cream in place of oil), I absolutely love the taste and texture.

Made these last night (my birthday) and frosted them with strawberry coconut milk whipped cream; the texture of the whipped cream matched the light fluffy texture of the cupcakes really well.

The stabilizing and texturing supplier offers functional systems in the dairy alternative area for making products like non-dairy yogurt, vegan cream cheese and vegetable cooking and whipping cream.

I used Earth Balance's Organic Whipped Buttery Spread in these cookies to provide a nice texture and flavor, as a contribution to their Make Me Mindful campaign.

I understand your point around the egg whites, just be careful as cooking egg whites at elevated temperatures (required for frying, roasting, and baking) for extended or multiple periods of time can cause it to turn rubbery; and from what I understand half the point of folding them whipped into the mixture wasn't just for binding but also to make the texture more light and airy, thus my point about avoiding as much extra exposure to heat after they have «firmed» up.

Other nuts would not make such a creamy texture that is similar to whipped egg yolks.

It is a sponge cake and the whipped egg whites and sugar make up most of the light and fluffy texture.

While I usually like making my waffles with a variety of flours (always with quinoa for extra protein) testing new flavor combinations and textures, sometimes I just want to roll out of bed, not worry about my measurements and whip up a batch of gluten - free waffles.

(Optional step) This recipe makes cultured cashew cream cheese with a texture more like «whipped» dairy cream cheese.

For just the right texture, whip the whites until they hold stiff, glossy peaks — but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie.

They're already the right texture, so they don't even need to be whipped to make a fluffy frosting.