I make butter and Ice cream with heavy whipping cream, can I do the same with this or should I just stick with the store bought heavy cream?
1638774
About 3/8 cup powder and 1 cup water makes a cup of heavy cream that makes great ice cream.
890626
it is not as thick and doesnt taste as good as the butter cream recipe wilton provides. it is easier to spread because of the consistency. you can use it for cupcakes.
1561813
It depends on what you make your eggnog with. It really needs the "fat" from the heavy cream to "whip" up. We've tried it with regular milk and it doesn't quite work. BUT... it does work with the additional of Alcohol (woo hoo) - we make Amaretto and Rum whipped cream all the time.
89833
You do not! This has happened twice to me, husband used some of my heavy cream for a recipe. Also I always use a pint of heavy whipping cream or heavy cream, never a quart. Another delicious hint... Get a bottle of vanilla syrup from Starbucks, use 12 squirts to sweeten the cream instead of confectioners sugar. Unbelievably yummy whipped cream!Enjoy. One of the few "gadgets" we own that we use continuously.
1815705
1/4 cup of heavy whipping cream. I have even tried less whipping cream, but still was unsuccessful.
1315796
Also recipe for cookies makes a difference. I use butter in my batter - cookies are amazing
595104
Add 1 Pkg to 1 cup of heavy whipping cream, and beat till thick - I usually mix it with the confectioners sugar if I am sweetening the cream and add them together.
1540539
Anything that requires a heavy cream you can use Dream Whip. You don't have Dream Whip I will contact you in a few days. I'm out at the remote lodge in Alaska. Diana
2015866
Hmmm not sure maybe it's the cream you are using. I use organic or raw cream when making my butter and I always get buttermilk when I let it strain properly. Sometimes you need to press the butter a little with a spoon to squeeze all the excess liquid. I also shake it for a really long time until Its fully solidified. And i learned that it makes it a lot easier when the cream is room temperature. Hope this helps :/
68811
I make ice cream all the time without sugar. Tastes great. But, as others have mentioned, freezing any leftovers will result in a hard block. But, if eaten fresh...no problem! Also, adding blended banana to the mix will add creaminess and sweetness to whatever base you use. Again, don't expect leftovers to stay soft in the freezer.
2125104
No. Cream is much thicker and typically a solid mass. It can be thinned out and "become" milk.
216031
The product is designed to add to whipping cream at the time you are whipping it. So I add a package to a half pint of heavy cream and whip it together.
1896535
If you use whipping cream and whole milk, you will get a creamier product than if you use fat-free, 1% or 2% milk. Also I found with Junket, the ice cream will not stay as creamy as long as commercial made ice cream does. Great prouduct to use if you want to make a quick batch of ice cream for a party but not so good if that batch of ice cream will be in the freezer for several week.s
365223
If you are trying to sweeten up the whipped cream, I use flavored syrups, such as 2 Tbls of Caramel or Vanilla syrup for each cup of cream. If you don't like flavoring, use a simple syrup, with the same 2 Tbls of simple syrup for a cup of heavy cream.
170411
You can use as creamer- just shake well. Adding water would be your preference. If you refrigerate, if turns to cream in can. I open a can at room temp and pour in a jar. I use 1/2 cup each morning in my protein shake and 1/2 cup unsweetened "cartooned" coconut milk. You can also use this for making dairy free whipped cream. Refrigerating causes it to separate. Open can and pour liquid off. (Save watery liquid for something else). Put heavy cream part in mixing bowl and beat until consistency you like. Add a little sugar and vanilla while mixing.
1344056
It all depends on the recipe. If the recipe has less butterfat and sugar (like ice milk) then it gets icy and hard. More butterfat, more heavy cream, cream cheese, etc. and it stays scoopable. If it has alcohol in it (e.g. rum, Cointreau) it stays slushy. what you want is a r ecipe that is "just enough" of butterfat, surgar and alcohol to give you the texture you like.
534306
1/2 cup of whipping or heavy cream in container. Turn the handle until contents thickens. Add sugar and/or vanilla to taste (just a little). Continue to turn until desired thickness (a minute or two)- Voila!! Fantastic Whip Cream....