With a variety of creams available, the cream of the crop is Heavy Cream, also known as 40% cream. This is an update to my blog, Salvaging Whipped Cream.
The main difference between a carton of whipping cream and a carton of heavy or 40% cream is the amount of butterfat in the cream. Plain whipping cream has 36% butterfat while heavy cream or 40% cream has 40%. Heavy cream and 40% cream are the same thing. The higher the amount of fat, the better the cream whips and holds after whipping. Both of those pictured below are heavy cream. Continue reading
Every once in a while, a recipe comes together and surpasses every expectation – Toasted Angel Food Cake, Roasted Strawberries and Balsamic Whipped Cream is that recipe. Now I am the first to admit it is a different take on every component in the dessert. But let’s take a look at those components.
What if I told you an Angel Food Cake can be made without the dreaded folding in of flour and sugar which can deflate the whites making a denser, less airy cake. I love Angel Food Cake for its light, moist,melt in your mouth texture. It is snow white and has an ethereal quality to it, hence the name.
The recipe I am giving you here is from my bakery. It is the tallest, lightest, best angel food cake I have ever had. I wish I could take credit for it but I can’t. It came in a General Mills baking flyer they sent to bakeries many years ago. Continue reading
This Lemon Rum Bundt Cake is a version of the beloved pound cake. Easy to put together with a soaking syrup and no buttercream.
This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.
I find it interesting that there is no leavening except the air beaten into the butter and sugar. Heavy cream adds to the melt in your mouth texture. Continue reading
One of my readers asked if I had a chocolate version of the sour cream cheesecake. This Triple Chocolate Cheesecake was our chocolate cheesecake for years. It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.
This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake. While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.
As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both. The most important issue with either method of making this chocolate cheesecake is to scrape down often. If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.
I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons. First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan. Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate. The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal. Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.
The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten. This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake. In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.