|by Lauren Chattman|
Do you consider pies complicated, oven-baked affairs? Before she discovered icebox pies, Lauren Chattman did too.
1 - 10 of 4,510 for using whipping cream
Pour the heavy cream into a large ... is too much). Whip for approximately 5 minutes. Using a wire whisk ... Let sit in refrigerator to cool, then enjoy!
1. In a ... dissolved. 2. Add whipping cream, and 1 ... over fresh berries, ice cream, or pie, with another dash of nutmeg on top for garnish if desired.
Prepare condensed milk, ... CONDENSED MILK: Bring cream to a boil, ... cooking would be to use the double boiler. Allow to cool before using in cold recipes. .
In a Pyrex ... combine yogurt and Cool Whip and cooled gelatine mixture. Transfer filling to the pie crust. Refrigerate for several hours before serving.
Whip cream, sweeten to taste, fold in as many firm dry blueberries as cream will hold. Serve chilled in small dessert dishes or fill cream puff shells.
Butter and flour a 10 inch tube pan. Thoroughly cream together sugar and ... flour, then the whipping cream. Add the ... degrees. Bake one hour to 70 minutes.
Combine strawberries and marshmallows. Fold in whipped cream and nuts. Chill until ready to serve. Garnish with strawberries and parsley.
Combine gelatin and ... about 3 minutes. Whip cream with 1/4 cup ... high speed until stiff. Cakes frosted with whipped cream should always be refrigerated.
Cream butter, gradually add ... addition. Stir in flavor. Pour batter in greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes.
Butter and flour a 10-inch tube pan. Thoroughly cream together sugar and ... flour, then the whipping cream, then the ... well, this cake keeps several days.
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