I’m glad I didn’t get too many “whipped cream” recipes.
These are all really good and easy.
But if you like the idea of whipped cream, try making a whipped cream dessert, or a whipped dessert sauce, or maybe you can make whipped cream ice cream.
Or even just whipped cream custard.
This whipped cream cream pudding recipe is so simple and so easy to make, that I’ve made it many times.
It’s a little like the whipped cream in ice cream, except instead of a whipped topping, it’s a whipped custard filling.
It can be whipped for dessert or whipped for use with ice cream in the kitchen.
You’ll need: 1 cup (250 ml) water.
I used 2 cups (900 ml) but you can also use a small cup of water.
A teaspoon of baking soda can also be used as a substitute.
1 cup whipping cream.
This will make about 2 1/2 cups (about 4 cups) of whipped whipped cream.
(The cream will thicken slightly when chilled.
If you don’t have whipped cream or are trying to find a good one, a little butter is also good.)
1 cup whipped cream (1 stick, unsalted, or regular) 1 cup powdered sugar 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon vanilla extract (optional) Instructions Mix the water and whipping cream together in a medium saucepan.
Whisk in the sugar, baking powder, salt, and vanilla.
Whirl it in the saucepan to dissolve the sugar and flour.
Whipping cream will bubble when you shake it, but you don’ t need to stir.
Set it aside.
The next step is to whisk in the flour.
Stir in the baking powder and salt and then mix it in.
Whir the batter into the water mixture.
Pour it into the pudding and smooth it with a spatula.
(You may need to scrape it off the sides of the pan if it is a little runny.)
Pour it back into the sauce.
Repeat with the remaining flour and baking powder.
You can add more powdered sugar if you prefer, but it’s fine to just use the flour as a sweetener.
When the pudding is thick enough, set it aside to cool.
Pour the whipped custards into a small container or bowl and then into the whipped whipped custar filling.
Pour in the melted butter and mix it into your whipped cream mixture.
Top the pudding with a sprinkling of powdered sugar and a drizzle of the melted melted butter.
Sprinkle the whipped frosting over the top of the pudding.
This frosting can be made ahead and used to decorate the top.
It also freezes well and can be stored in the refrigerator for up to a week.
Recipe Notes * You can also make this with any type of whipped dessert filling, including whipped cream filled with vanilla, chocolate, strawberry, or anything else.
This recipe is suitable for people who like to make their own whipped cream but are not afraid of making their own.
It is not a whipped pastry.
The whipped cream is simply whipped cream on top of whipped custardy.
** You can use any kind of whipped pastry, but I prefer the homemade kind, and the ones made from eggs.
You may have to add a little more sugar to make it sweet enough.
It will thicker when chilled, but the custard will thick a little, too.
** This recipe will also make a very light, airy whipped custardo.
You could even use a muffin tin to make the frosting.
Recipe from: Sweet & Savory (p. 8)