The best part is that it takes only 4 simple ingredients that you can easily find at most grocers. I like to make a big batch ahead of time for holidays such as Thanksgiving. This recipe for stabilized whipped cream is delicious and will hold it’s shape for up to 24 hours. Real whipped cream is always the best for topping cakes, pies and ice cream! Just like that first experience with real whipped cream stabilized whipped cream is just as heavenly! Once I tried it I knew that I could not go back to the fake kind or the canned kind. It tasted just like ice cream only lighter and somehow richer. I’m talking about the REAL stuff that wasn’t bought at a store. I still remember the first time I tried homemade whipped cream. Spread on top of pie just before serving.This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own. Add the caramel and salt and beat again until med-stiff peaks. Beat the whipping cream until medium peaks form.I covered mine during the last 15 minutes. Cover with foil if the crust starts to brown too quickly. Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes or until the center is almost set.Whisk together all the filling ingredients and pour over the crust.Fold the excess pastry underneath and crimp the edges. It should overhang your pie plate about 1 cm. Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter. ![]() Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.If the dough seems too dry, add 1-2 tbsp of milk. Pour in the oil, then milk and stir everything together.Sift the flour twice, then whisk in the salt and create a well in the center. ![]()
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