1. First put your beeters in the freezer. Two: Have your egg whites as cold as you can, 3. Beet with as fast as possible until egg whites are forming peaks.
This method whould work. Gary Patterson -----Original Message----- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 1:43 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] Making whipped cream Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually use something like Cool Whip for theese things. How long do I beat the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer would work better than the whisk. Here's the recipe: No-bake Dulce De Leche Cheesecake by Tasty 6 servings Ingredients 24 chocolate cream cookie ⅓ cup butter, melted 13 oz dulce de leche 8 oz cream cheese 1 tablespoon vanilla extract 1 cup heavy cream, whipped 8 strawberry, halved, to garnish Preparation 1. Crush cookies and mix with butter. 2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling. 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients. 4. Spread mixture over pie crust. 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, cut, and serve. 7. Enjoy! Sent from my iPhone _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
