PHILADELPHIA CREAM FOR COOKING RECIPES RECIPES

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PHILADELPHIA CREAM CHEESE FROSTING RECIPE | MYRECIPES



PHILADELPHIA Cream Cheese Frosting Recipe | MyRecipes image

We have a confession to make: Our 10-minute recipe for finger-lickin' cream cheese frosting is way better than Mom used to make. And it's a delicious topper for any cake

Provided by MyRecipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

Steps:

  • BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended.
  • ADD sugar gradually, beating after each addition until well blended.
  • kraft kitchens tipsCOCONUT-CREAM CHEESE FROSTINGPrepare as directed. Stir in 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut.NOTERecipe makes enough to fill and frost 2 (8- or 9-inch) cake layers.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 4 g, SodiumContent 60 mg, SugarContent 21 g

CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING



Classic Custard Ice Cream Base Recipe - NYT Cooking image

Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.

Provided by Melissa Clark

Total Time 45 minutes

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see chart)

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Stirring constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
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  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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  • Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
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Reviews 5
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  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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CONDENSED MILK ICE CREAM RECIPE - NYT COOKING
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