Re: [CnD] Making whipped cream
Hi, all. Thanks to Kathy, Gary and others who answered my questions about making whipped cream. It worked just fine with the large plastic bowl I used. Overall, I'd say the cheesecake was a success. I'm glad I stuck with the heavy cream the recipe called for. It would have been too rich with the Dulce de leche and store-bought whipped topping. I'd definately make this again. Sent from my iPhone > On Oct 27, 2017, at 10:33 PM, Gary Patterson via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Guessing, perhaps you could get a pirex bowl real cheap. > > Gary Patterson > > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, October 27, 2017 12:16 AM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: Re: [CnD] Making whipped cream > > Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way > too small. How much of a difference would using a plastic bowl make? > > Sent from my iPhone > >> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, 3. Beet with as fast as >>> possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
Guessing, perhaps you could get a pirex bowl real cheap. Gary Patterson -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 27, 2017 12:16 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Making whipped cream Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way too small. How much of a difference would using a plastic bowl make? Sent from my iPhone > On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, 3. Beet with as fast as >> possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -Original Message- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, 3. Beet with as fast as >> possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -Original Message- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted >> 13 oz dulce de leche >> 8 oz cream cheese >> 1 tablespoon vanilla extract >> 1 cup heavy cream, whipped >> 8 strawberry, halved, to garnish >> >> Preparation >> 1. Crush cookies and mix with butter. >> 2. Spread mixture over pie pan, pressing down to make a compact crust. >> Refrigerate crust while making filling. >> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla >> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped >> cream into filling ingredients. >> 4. Spread mixture over pie crust. >> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a >> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with >> strawberrie
Re: [CnD] Making whipped cream
The dulce de leche translated is sweet milk. Gary Patterson -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 27, 2017 12:08 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Making whipped cream It would be in your store's international isle or possibly with the condensed and evaporated milk. I'm not sure exactly where because I use Instacart and I just did a search for it in my grocery store's listings in the Instacart app. Sent from my iPhone > On Oct 26, 2017, at 8:53 PM, Wendy via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Where does one buy 13 oz dulce de leche? Thanks. > Wendy > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, October 26, 2017 1:44 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville <lisa...@frontier.com> > Subject: [CnD] Making whipped cream > > Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I > usually use something like Cool Whip for theese things. How long do I beat > the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming > the mixer would work better than the whisk. Here's the recipe: > > No-bake Dulce De Leche Cheesecake by Tasty > 6 servings > > Ingredients > 24 chocolate cream cookie > ⅓ cup butter, melted > 13 oz dulce de leche > 8 oz cream cheese > 1 tablespoon vanilla extract > 1 cup heavy cream, whipped > 8 strawberry, halved, to garnish > > Preparation > 1. Crush cookies and mix with butter. > 2. Spread mixture over pie pan, pressing down to make a compact crust. > Refrigerate crust while making filling. > 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla > extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped > cream into filling ingredients. > 4. Spread mixture over pie crust. > 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a > hurry, you could also freeze the pie for 1-2 hours.) 6. Top with > strawberries, cut, and serve. > 7. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
You could probably get away with that, if the plastic bowl is the only thing you have. Since I have a few metal bowls, I never tried it in the plastic when I read that the metal ones would be best for whipping cream and stiffly beating egg whites. > On Oct 27, 2017, at 1:14 AM, Lisa Belville via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way > too small. How much of a difference would using a plastic bowl make? > > Sent from my iPhone > >> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -Original Message----- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >> That is for stiffly beating egg whites, not making whipped cream. For >> whipped cream, you need to buy what is called heavy or whipping cream. You >> are right about cold beaters and cold bowl. The bowl should be stainless >> steel or glass, not plastic, because plastic can absorb the fat from the >> cream. Put the mixer on high-speed, and then listen for how the sound in the >> bowl changes, stopping the mixer and checking out how cream feels. You do >> this, because if you whip too long, the cream will turn into butter. >> >> >>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >>> <cookinginthedark@acbradio.org> wrote: >>> >>> 1. First put your beeters in the freezer. >>> Two: Have your egg whites as cold as you can, >>> 3. Beet with as fast as possible until egg whites are forming peaks. >>> >>> This method whould work. >>> >>> Gary Patterson >>> >>> >>> -Original Message- >>> From: Lisa Belville via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Thursday, October 26, 2017 1:43 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Lisa Belville >>> Subject: [CnD] Making whipped cream >>> >>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >>> usually use something like Cool Whip for theese things. How long do I beat >>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm >>> assuming the mixer would work better than the whisk. Here's the recipe: >>> >>> No-bake Dulce De Leche Cheesecake by Tasty >>> 6 servings >>> >>> Ingredients >>> 24 chocolate cream cookie >>> ⅓ cup butter, melted >>> 13 oz dulce de leche >>> 8 oz cream cheese >>> 1 tablespoon vanilla extract >>> 1 cup heavy cream, whipped >>> 8 strawberry, halved, to garnish >>> >>> Preparation >>> 1. Crush cookies and mix with butter. >>> 2. Spread mixture over pie pan, pressing down to make a compact crust. >>> Refrigerat
Re: [CnD] Making whipped cream
International aisle by chiles, Asian cuisine, etc. *smile* Regina Mrie -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 10:10 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville <lisa...@frontier.com> Subject: Re: [CnD] Making whipped cream It would be in your store's international isle or possibly with the condensed and evaporated milk. I'm not sure exactly where because I use Instacart and I just did a search for it in my grocery store's listings in the Instacart app. Sent from my iPhone > On Oct 26, 2017, at 8:53 PM, Wendy via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Where does one buy 13 oz dulce de leche? Thanks. > Wendy > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, October 26, 2017 1:44 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville <lisa...@frontier.com> > Subject: [CnD] Making whipped cream > > Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I > usually use something like Cool Whip for theese things. How long do I beat > the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming > the mixer would work better than the whisk. Here's the recipe: > > No-bake Dulce De Leche Cheesecake by Tasty > 6 servings > > Ingredients > 24 chocolate cream cookie > ⅓ cup butter, melted > 13 oz dulce de leche > 8 oz cream cheese > 1 tablespoon vanilla extract > 1 cup heavy cream, whipped > 8 strawberry, halved, to garnish > > Preparation > 1. Crush cookies and mix with butter. > 2. Spread mixture over pie pan, pressing down to make a compact crust. > Refrigerate crust while making filling. > 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla > extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped > cream into filling ingredients. > 4. Spread mixture over pie crust. > 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a > hurry, you could also freeze the pie for 1-2 hours.) 6. Top with > strawberries, cut, and serve. > 7. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way too small. How much of a difference would using a plastic bowl make? Sent from my iPhone > On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, >> 3. Beet with as fast as possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -Original Message- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted > That is for stiffly beating egg whites, not making whipped cream. For whipped > cream, you need to buy what is called heavy or whipping cream. You are right > about cold beaters and cold bowl. The bowl should be stainless steel or > glass, not plastic, because plastic can absorb the fat from the cream. Put > the mixer on high-speed, and then listen for how the sound in the bowl > changes, stopping the mixer and checking out how cream feels. You do this, > because if you whip too long, the cream will turn into butter. > > >> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> 1. First put your beeters in the freezer. >> Two: Have your egg whites as cold as you can, >> 3. Beet with as fast as possible until egg whites are forming peaks. >> >> This method whould work. >> >> Gary Patterson >> >> >> -Original Message- >> From: Lisa Belville via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Thursday, October 26, 2017 1:43 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville >> Subject: [CnD] Making whipped cream >> >> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I >> usually use something like Cool Whip for theese things. How long do I beat >> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming >> the mixer would work better than the whisk. Here's the recipe: >> >> No-bake Dulce De Leche Cheesecake by Tasty >> 6 servings >> >> Ingredients >> 24 chocolate cream cookie >> ⅓ cup butter, melted >> 13 oz dulce de leche >> 8 oz cream cheese >> 1 tablespoon vanilla extract >> 1 cup heavy cream, whipped >> 8 strawberry, halved, to garnish >> >> Preparation >> 1. Crush cookies and mix with butter. >> 2. Spread mixture over pie pan, pressing down to make a compact crust. >> Refrigerate crust while making filling. >> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla >> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped >> cream into filling ingredients. >> 4. Spread mixture over pie crust. >> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a >> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with >> strawberries, cut, and serve. >> 7. Enjoy! >> >> Sent from my iPhone >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
It would be in your store's international isle or possibly with the condensed and evaporated milk. I'm not sure exactly where because I use Instacart and I just did a search for it in my grocery store's listings in the Instacart app. Sent from my iPhone > On Oct 26, 2017, at 8:53 PM, Wendy via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Where does one buy 13 oz dulce de leche? Thanks. > Wendy > > -Original Message- > From: Lisa Belville via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, October 26, 2017 1:44 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville <lisa...@frontier.com> > Subject: [CnD] Making whipped cream > > Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I > usually use something like Cool Whip for theese things. How long do I beat > the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming > the mixer would work better than the whisk. Here's the recipe: > > No-bake Dulce De Leche Cheesecake by Tasty > 6 servings > > Ingredients > 24 chocolate cream cookie > ⅓ cup butter, melted > 13 oz dulce de leche > 8 oz cream cheese > 1 tablespoon vanilla extract > 1 cup heavy cream, whipped > 8 strawberry, halved, to garnish > > Preparation > 1. Crush cookies and mix with butter. > 2. Spread mixture over pie pan, pressing down to make a compact crust. > Refrigerate crust while making filling. > 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla > extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped > cream into filling ingredients. > 4. Spread mixture over pie crust. > 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a > hurry, you could also freeze the pie for 1-2 hours.) 6. Top with > strawberries, cut, and serve. > 7. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
Where does one buy 13 oz dulce de leche? Thanks. Wendy -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 1:44 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville <lisa...@frontier.com> Subject: [CnD] Making whipped cream Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually use something like Cool Whip for theese things. How long do I beat the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer would work better than the whisk. Here's the recipe: No-bake Dulce De Leche Cheesecake by Tasty 6 servings Ingredients 24 chocolate cream cookie ⅓ cup butter, melted 13 oz dulce de leche 8 oz cream cheese 1 tablespoon vanilla extract 1 cup heavy cream, whipped 8 strawberry, halved, to garnish Preparation 1. Crush cookies and mix with butter. 2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling. 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients. 4. Spread mixture over pie crust. 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, cut, and serve. 7. Enjoy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making whipped cream
1. First put your beeters in the freezer. Two: Have your egg whites as cold as you can, 3. Beet with as fast as possible until egg whites are forming peaks. This method whould work. Gary Patterson -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 1:43 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Making whipped cream Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually use something like Cool Whip for theese things. How long do I beat the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer would work better than the whisk. Here's the recipe: No-bake Dulce De Leche Cheesecake by Tasty 6 servings Ingredients 24 chocolate cream cookie ⅓ cup butter, melted 13 oz dulce de leche 8 oz cream cheese 1 tablespoon vanilla extract 1 cup heavy cream, whipped 8 strawberry, halved, to garnish Preparation 1. Crush cookies and mix with butter. 2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling. 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients. 4. Spread mixture over pie crust. 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, cut, and serve. 7. Enjoy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Making whipped cream
Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually use something like Cool Whip for theese things. How long do I beat the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer would work better than the whisk. Here's the recipe: No-bake Dulce De Leche Cheesecake by Tasty 6 servings Ingredients 24 chocolate cream cookie ⅓ cup butter, melted 13 oz dulce de leche 8 oz cream cheese 1 tablespoon vanilla extract 1 cup heavy cream, whipped 8 strawberry, halved, to garnish Preparation 1. Crush cookies and mix with butter. 2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling. 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients. 4. Spread mixture over pie crust. 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, cut, and serve. 7. Enjoy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
