You provide a service I very much appreciated. Place your bowl with your cream inside the bowl with the ice water creating an ice bath to keep your cream consistently cold the whole time your whipping it into lovely softly whipped and yummy sweet treat. First chill you bowl then fill a slightly larger bowl one third to one half way with ice and cold water. I also wanted to tell you that I found a way to keep my cream cold even while whipping it in a warm kitchen. You proffered up answers to both my questions and this time my homemade whipped cream was sensational! Thanks to you I now feel confident enough to make my own and a high likelihood that it will work well. I also needed a rough time frame of when to add the sugar. So this time I knew I wanted it sweeter than 1TBLSP could make it. One of those things was that my previous attempts had not been sweet enough. So this time I had a rough idea of what not to do. I have tried to make fresh whipped cream before but only managed to make butter.
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