WHIPPING CREAM FOR COFFEE RECIPES

WHIPPING CREAM POUND CAKE RECIPE | ALLRECIPES

Whipping Cream Pound Cake Recipe | Allrecipes image

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Provided by Toni Wiggins

Categories Pound Cake

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 1 10-inch tube pan

Number Of Ingredients 8

Ingredients

1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon confectioners' sugar, for dusting

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Nutrition Facts : Calories 487.2 calories, CarbohydrateContent 68 g, CholesterolContent 137.9 mg, FatContent 21.8 g, FiberContent 0.5 g, ProteinContent 5.7 g, SaturatedFatContent 12.9 g, SodiumContent 130.5 mg, SugarContent 43.7 g

WHIPPING CREAM CHICKEN RECIPE | ALLRECIPES

Whipping Cream Chicken Recipe | Allrecipes image

Simple, delicious recipe. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes.

Provided by batgrrl1031

Categories Chicken Breasts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

¼ cup butter
4 skinless, boneless chicken breast halves
seasoned salt to taste
1 (8 ounce) package sliced fresh mushrooms
2 cups heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl into the freezer to chill.
Melt the butter in a skillet over medium heat until the foam subsides. Sprinkle the chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side. Transfer the chicken breasts into a 9x12-inch baking dish. Place the mushrooms in the skillet with the chicken drippings, and cook and stir until the mushrooms have begun to brown, about 10 minutes. Pour the mushrooms and pan drippings over the chicken breasts.
Pour the cream into the chilled mixing bowl, and whip on high speed with an electric mixer until the cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon the whipped cream on top of the chicken breasts.
Bake in the preheated oven until the cream is bubbly and the top is golden brown, about 25 minutes.

Nutrition Facts : Calories 655.2 calories, CarbohydrateContent 5.2 g, CholesterolContent 260.7 mg, FatContent 58.6 g, FiberContent 0.6 g, ProteinContent 28.8 g, SaturatedFatContent 35.5 g, SodiumContent 245.6 mg, SugarContent 1.1 g

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