Vee asked:
ok so i’m making a chocolate truffle cake for thanksgiving and in the recipe it says i need 1/2 cup whipping cream. @ first when i looked at it i thought it said whipped cream but i have to mix this ingredient with the chocolate. so now i’m looking at it and it said whippING cream… what is that? its that like cool whip or that something else? Can i buy it @ the store. i’m confused.. please help!!
ok so i’m making a chocolate truffle cake for thanksgiving and in the recipe it says i need 1/2 cup whipping cream. @ first when i looked at it i thought it said whipped cream but i have to mix this ingredient with the chocolate. so now i’m looking at it and it said whippING cream… what is that? its that like cool whip or that something else? Can i buy it @ the store. i’m confused.. please help!!
thanks
Chocolate Truffle Pie :
1-1/4 pkg. (10 squares) BAKER’S Semi-Sweet Baking Chocolate
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 325°F. Place chocolate in large microwaveable bowl. Add whipping cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended; cool slightly.
ADD eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
BAKE 35 min. or until out
yeah……….. after i stopped freaking out i looked online and found that i could find it @ shoprite or whatever…. thanks guys.
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Its cream you can find it in your dairy section. Its called whipping cream, either heavy or light.
Comment by krennao — November 22, 2009 @ 5:18 pm
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You can buy whipping cream in the milk section of your grocery store. It’s liquid, like milk – only it’s cream. It is what people use to make their own whipped cream.
Comment by Proud to be 51 — November 25, 2009 @ 8:27 pm
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If you can’t find it, use heavy cream. Basically the same thing with a very minor fluctuation in fat content. You will not notice any difference with using either
Comment by mark — November 27, 2009 @ 1:43 pm
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Here’s How:
Begin with thoroughly chilled cream.
Chill mixing bowl and beaters.
Whip the cream on medium speed.
Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream.
Cream is whipped when soft peaks form.
For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract.
For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar.
For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar.
One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well.
Tips:
Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Don’t over-whip the cream. It turns to butter.
Sweeten whipped cream to taste, and depending on what it accompanies.
Comment by ldywhitney — November 27, 2009 @ 4:52 pm
Kansieo.com
Its in the dairy section with the half and half. you may not find whipping cream but heavy cream works just as well.
Comment by Terri — November 29, 2009 @ 7:43 pm
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Go to the milk aisle at the grocery store and look for whipping cream or heavy whipping cream. It’ll be near the half-and-half.
Comment by Molly — December 1, 2009 @ 9:51 pm
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ok yeah the whipping cream is milk with the cream still in it – it comes in small cartons in the milk section. If you wrote the recipe down the way it is – you don’t actually whip the cream for this recipe – but what is the Cool Whip topping for? to put on the pie just before eating? I’m asking, because it looks kind of yummy and I may try it myself!
Comment by sandoz — December 5, 2009 @ 5:43 am
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Whipping cream can be found in the dairy case.
Comment by MasterG — December 6, 2009 @ 4:01 pm