no you will not get sick even if it was frozen for 2 years so no need to worry any thing below 5 degrees will slow bacteria down any thing below - 5 will stop bacteria dead the only thing is you can not freeze things twice
no you wouldn't get sick because if something is frozen then it never turns rotten or spoiled
Vanilla ice cream, whipped cream, icing!
Whipped cream icing is so tasty! It is light and delicious and your family and guests will adore it! Look at www.pinterest.com and www.foodnetwork.com for many great recipes.
This website, http://allrecipes.com/recipe/whipped-cream/ , has a great recipe for a make your own whipped cream treat! This is going to be a family favorite! Yum!
The recipe on how to create the Whipped Cream Icing is in all good cookery books and is very simple to prepare. Works very well on top of cupcakes, berry-stacked cakes and the like.
OMG I love whipped cream... I dunno but just keep whipping the cream...... I love ALEENA!
Yes, just be sure to mix it gently so as not to deflate the whipped cream.
Neufchatel Cheese often called 'farmer's cheese' in America is mould ripened, crumbly ,granular and tastes like a mushroom .It is saltier and sharper similar to camembert.It can be whipped up and folded into whipped cream to make a light slightly sweet creamy grainy frosting that can hold as cake icing as new innovations in cake icing but not as cream cheese icing which is more soft and creamy.
Air is whipped and folded into your item to add volume and fluff. Such as icing, ice cream, taffy.
well, you can buy the chantilli (sweet cream) and mix it with another flavor u want.
WHIPPED CREAM ICING2 c. heavy cream (or whipping cream) 1/4 c. powdered sugar 1/8 tsp. salt 1 tsp. vanilla 1 tsp. instant coffee (optional) At medium speed heat cream with sugar, salt and coffee until stiff peaks form. Fold in vanilla. After icing, refrigerate cake until serving.
Yes, butter cream icing is kosher - but fattening.
Butter cream is a type of icing. Not all icings are butter cream.
--> Strawberry Jam --> Whipped Cream + Vanilla --> Marmalade (Orange) --> Fresh Fruit --> Icing --> Custard --> Chocolate (White & Milk)
Confectioners sugar is powdery and used for icing and sometimes whipped cream, just to make it thicker and easier to whip.
You cannot make traditional icing with caster sugar. However, you can use caster sugar to make a glaze or fresh whipped cream. (In a pinch, you can also use instant pudding with a third of the liquid it calls for.)
Try either a butter cream or cream cheese icing.
Actually, you can mix them together. The trick is to make your whipped cream icing in one bowl (without the powdered sugar)- mixed to completion, and make the buttercream in a separate bowl, and then fold together using a spatula. I have done this many times (I'm a baker) for various reasons; sometimes to "stretch" icing if I dont' have enough of one, sometimes to stabilize whipped cream, sometimes to lighten up the buttercream. The effect that you get will depend on how you mix the two. If mixed in equal parts, you'll just end up with more icing that tastes like buttercream (not quite double- more like 1(BC) +1(WC) = 1.5 both. If you want to stabilize your whipped cream, you'd add a LITTLE bit of buttercream at a time until it gets to the desired consistency. Really it only takes a little, because the butttercream is so heavy it will deflate your whipped cream if you use too much. If you want to lighten up your buttercream, you'd add a lot of whipped cream to a small amount of buttercream- your whipped cream will definitely deflate, but the final product will be lighter than buttercream. BTW- all this is based on you using an actual "butter" buttercream- not one made from shortening. If you want the taste of buttercream but the consistency of whipped cream, I suggest using a Swiss Buttercream. It's the best of both worlds. -baker for 13 years
It depends of what type of cake it is. I'm assuming it's like a sponge or butter cake. You can put a dusting of icing sugar on top You can use freshly whipped cream and spread that on top, then top with fruit or cocoa
for 1/2 cup of whipped cream add 2/4 of milk and 2/4 of water. mix until soft peaks form.
Yes, if it's cream cheese icing.
nothing, you will just have to make ordinary white butter icing.
Sweet icing made from buttercream (butter and cream). One common recipe for buttercream includes RAW whipped egg whites, simple syrup (sugar and water), and butter. Flavorings can also be added, such as melted chocolate, to make chocolate buttercream.
It depends on what type of icing you want to make. Some possibilites are... *Beat the sugar in with whipped butter *Beat the sugar in with softened cream cheese *Whip egg whites and cream of tartar with the sugar *Add some sugar to powdered sugar and a little warm water or warm milk and stir.
can use cream cheese spread instead of a block for icing a carrot cake