Thursday, April 29, 2010

Whipped Cream – Two ways

Fresh, homemade sweetened whipped cream is far superior to cool whip or reddiwhip. It takes literally 10 seconds to make, so don’t eat that junk anymore.

You can make an easy, quick version in your blender to top off that ice cream or pie you’re about to eat:


Blender Recipe

1 cup heavy or whipping cream
1 teaspoon vanilla
4 tablespoons powdered sugar (the fresher the better)

Stir all ingredients in your blender and then blend for 10 seconds. Eat immediately, leftovers will melt but will still taste good!

Junior’s Decorator’s Whipped Cream

This recipe is from Junior’s Cheesecake Cookbook. The cream is stabilized with gelatin, making it easier to work with because it’s firmer- perfect for piping. You can use heavy or whipping cream, they usually taste the same but whipping cream tends to hold its shape a little better.

1 teaspoon unflavored granulated gelatin
1 tablespoon cold water
1 cup cold heavy or whipping cream
1 tablespoon sugar (I like to use 3 tablespoons powdered sugar instead)
1 teaspoon pure vanilla extract

Place the gelatin in a small heatproof bowl. Stir in the cold water, and let stand until it thickens- this usually takes about one minute. Cook the gelatin in the microwave on high for about 30 seconds until liquidy and melted. (Yes, it will smell.)

In a medium sized bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just to begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks. Beat in the vanilla and melted gelatin until the cream stands up in peaks. Don’t over mix or the cream will curdle and look lumpy. Refrigerate for 30 minutes but not more than 1 hour. Use to fill or frost a cake. (I’ve used it immediately without chilling and it still stands up fine).

Tip: Only fill your pastry bag half full. This makes it easier to control while piping. Squeeze a little cream back into the bowl to get rid of pockets of air.  

Friday, April 16, 2010

Vanilla Cupcakes - Fail

Whisk Kid, I love your blog and saw you on Martha Stewart for that show stopping rainbow cake but this recipe was a flop. Your amazing picture of those lime cupcakes made me want to try these but unfortunately they came out horrible- they tasted like biscuits and had the texture like biscuits- crumbly, greasy and bready. But this is not the first time this has happened. I’ve tried several vanilla cake recipes and they never taste like vanilla cake- more like pancakes or KFC biscuits. I only tried making the vanilla cupcakes but I’d like to try that swiss meringue buttercream sometime.

Thursday, April 15, 2010

Oatmeal Raisin Cheesecake Crumble

Let’s just start off by saying this is the million dollar winner of a Pillsbury bake-off. Okay? You are now obligated to make this.

Adaptations: Skip the 1 cup of pecans on top of the cookie. That’s way too many nuts and you don’t want this to be that crunchy. Use 3 packages of cream cheese- you don’t need to add more condensed milk, it will still be sweet. Use 3 eggs. Use ½ cup of raisins because the cookies will already have raisins. And lastly, use only ½ cup of pecans for the top. Unless you’re an extra nutty person.

And I know what you’re thinking. If this recipe won a million dollars, why would you change it? Well, I love cheesecake. So my version is worth a million and one. It will still be a crumble that's easy finger food and in the shape of a bar but still have enough creamy cheesecake. Plus, it fed like 20 people easily.
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