WHERE TO BUY CREAM FOR COOKING RECIPES
CREAM CHEESE FROSTING RECIPE - NYT COOKING
Made with much less confectioners’ sugar than the usual cream cheese frosting, it’s sturdy, dependable and not too sweet - just right for a child’s birthday party or to ice three-dozen cupcakes for a bake sale. While it’s not quite as silky as a buttercream based on beaten eggs and sugar syrup, it’s much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners’ sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.
Provided by Melissa Clark
Total Time 10 minutes
Yield 6 cups
Number Of Ingredients 5
Steps:
- Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.
Nutrition Facts : @context http//schema.org, Calories 297, UnsaturatedFatContent 7 grams, CarbohydrateContent 19 grams, FatContent 24 grams, ProteinContent 2 grams, SaturatedFatContent 15 grams, SodiumContent 121 milligrams, SugarContent 18 grams, TransFatContent 1 gram
HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP
Steps:
- Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed÷–you want it to be saltier than normal, since this is a condensed soup.Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer. To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination. Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.Recipe inspired by Ali of Gimme Some Oven.
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