I need some last minute Thanksgiving help!?!
Everything is just about ready and a few of my in-laws are here already!. I just realized I don't have any whipped cream or even cool-whip for a topping for my pumpkin pie!. Is there a recipe out there for a yummy whipped topping I can make at the last moment!?!? Help me yahoo! :)Www@FoodAQ@Com
Answers:
If you can't send some one out to the store I do not think it will be missed!.
You could dust some cinnamon and powdered sugar over each slice of pie!.
You could also serve it with some ice cream!.
To tell you the truth I wouldn't bother!. They will be so stuffed and addle brained after dinner no one will miss the topping!.
If they do say you are cutting back on calories!Www@FoodAQ@Com
You could dust some cinnamon and powdered sugar over each slice of pie!.
You could also serve it with some ice cream!.
To tell you the truth I wouldn't bother!. They will be so stuffed and addle brained after dinner no one will miss the topping!.
If they do say you are cutting back on calories!Www@FoodAQ@Com
Step 1
Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes!. Let them get nice and cold, but don't freeze the cream!. (Cream is easier to whip when cold!.)
Step 2
Pour the cream, when chilled, in the bowl and start whisking!. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder!.
Step 3
Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions!.
Step 4
Alternate between circular motions and straight ones!. Switch hands to lessen fatigue!.
Step 5
It will take 3 or 4 minutes to whip a cup of cream!. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build!. As volume builds, the cream will pass through several degrees of stiffness!. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse!.
Www@FoodAQ@Com
Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes!. Let them get nice and cold, but don't freeze the cream!. (Cream is easier to whip when cold!.)
Step 2
Pour the cream, when chilled, in the bowl and start whisking!. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder!.
Step 3
Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions!.
Step 4
Alternate between circular motions and straight ones!. Switch hands to lessen fatigue!.
Step 5
It will take 3 or 4 minutes to whip a cup of cream!. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build!. As volume builds, the cream will pass through several degrees of stiffness!. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse!.
Www@FoodAQ@Com
whip some cream and sugar together for whipped cream, or you can use non-dairy creamer (for coffee)!. there is usually a recipe on the side of the bottle!.Www@FoodAQ@Com
Have some one go to the store and get you your wipped cream!.
there coming over for dinner, you have to prepare and cook!.
It wouldnt hurt if they went and got it for you!.
=)Www@FoodAQ@Com
there coming over for dinner, you have to prepare and cook!.
It wouldnt hurt if they went and got it for you!.
=)Www@FoodAQ@Com