Whipped Cream--Do you use regular sugar or powdered?
trudymom
13 years ago
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lindac
13 years agomustangs81
13 years agoRelated Discussions
LOOKING for: Icing sugar made from regular sugar.......
Comments (1)I have made my own super-fine sugar, for a recipe, by using regular granulated sugar and my kitchen blender, AND...... Found this by "Googeling"......... Here is a link that might be useful: Making Own Powdered Sugar...See Morelooking for: please help! whipping cream won't whip!!
Comments (23)I had this happen to me I bought a $2.50 Sunnyside farms ultra pasteurized heavy whipping cream and tried hand whipping it with a whisk and even my strong husband tried to help me whip it. We were at it for an hour and it just barely thickened. I did everything right:ice bath,gradual sugar and fast whipping. I gave up, and threw it in the fridge hoping I could salvage it. Next day, the top strangely grew thicker but bottom half was all liquid. I tried this time to use my electric hand mixer and mixed 1 tbsp of cornstarch to 1tbsp of hot water to dissolve and poured it in my whipping cream and started whipping on low then high speed and wow it worked and reached stiff peaks in about 1-3min !...See MoreWhat type of cream? do you use when diapering??
Comments (15)You really don't need diaper cream unless baby has irritation going on. 95% of the time I don't use anything. When there is a little irritation, I use Earth Mama Angel Baby Bottom Balm. I guess the exception is for the first few days after they are born and they have the thick, sticky meconium poo. Slathering on some of the Bottom Balm (or just using plain olive oil) helps keep the sticky stuff from sticking to the skin. I've never used any kind of powder on my 3 kiddos. I go back and forth between cloth diapering and regular disposables....See MoreCool Whip vs Reddi-Whip et al
Comments (21)I would done stabalized whipped cream. I recently cleaned out a freezer and found a partial container of Cool Whip that the date indicated had been there for years (even without the date, it would have had to have been at least 3 years old since I haven't hosted TG dinner the last two). When I opened it to dump out the contents, it looked like it probably did last time anyone looked at it -- which made me wonder about the stuff. I have heard of people having problems with the gelatin to stabalize whipped cream. . I think it is a matter of mixing in and dissolving evenly. KIng Arthur Flour also sells a Whipped Cream Stablizer that some folks find better to work with than gelatin. I think it is gelatin and sugar premixed in a fine powder for easier blending. I ordered some to try it and have only used it once. Worked well -- the leftover cream stayed fully whipped in my fridge until I tossed the remnants. Mentioning it in case you want to have it on hand for the future. Hope you tried the chocolate curls and got them to work too. They always look great and dress up anything, but your crunched up candy would do that too....See Morecloudy_christine
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