Note that in NY state this time of year, my house is not particularly warm; should I just be more patient, or should I give up? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. What happened? My culture seems to have set, but there's a little clear liquid whey floating on the top and the sides. Is this okay? What did I do wrong? A culture that is too old can also cause this problem. Do you add granulated sugar? If so does it combine well enough as to not be gritty?
I have seen this be a problem before when added to cold ingredients. Can I use this method when making a banana cream pie that I intend to refrigerate for 24 hrs before serving? This is more stable than just regular whipped cream.
Hope that helps. So glad I found this! You just fold it with whipped cream. I would think that would be ok. I would whisk it in the creme fraiche and then add to the whipped cream. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Recipe Rating. Notify me of follow-up comments by email. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats.
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