When you make your tea, if you taste test it when it’s still hot, you want it to be a little stronger and sweeter than you like it, and it will become diluted as soon as it hits the ice. Thai iced tea is always prepared hot, and yet it’s consumed cold on ice.īut rather than sticking it into the fridge or freezer and cooling the tea off, it’s instead poured over a cup of crushed ice before being consumed. I used a tea sock, but you can even just toss your leaves into a cup of hot water, leave it for a few minutes, and then strain out the leaves. There are a number of different ways you can steep your tea leaves, but the point to remember is you just need to steep them in hot water for a few minutes until you tea is nice and dark orange in color. You provide a service I very much appreciated.I used about 1 tablespoon of tea leaves for this recipe. Place your bowl with your cream inside the bowl with the ice water creating an ice bath to keep your cream consistently cold the whole time your whipping it into lovely softly whipped and yummy sweet treat. First chill you bowl then fill a slightly larger bowl one third to one half way with ice and cold water. I also wanted to tell you that I found a way to keep my cream cold even while whipping it in a warm kitchen.
You proffered up answers to both my questions and this time my homemade whipped cream was sensational! Thanks to you I now feel confident enough to make my own and a high likelihood that it will work well. I also needed a rough time frame of when to add the sugar. So this time I knew I wanted it sweeter than 1TBLSP could make it. One of those things was that my previous attempts had not been sweet enough. So this time I had a rough idea of what not to do. I have tried to make fresh whipped cream before but only managed to make butter.
Here are a couple of tips to make sure you have perfect whipped cream: Don’t whip too much! Refrigerate until using. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes.Granulated sugar can be used in place in an equal ratio as a substitute. Powdered Sugar – tends to dissolve better and has starch in it which helps stabilize the cream so it lasts longer.
Regular cream can be used but is not as good as heavy whipping cream. Heavy Cream – creates a sturdier result.I just made this Eclair Cake with this recipe and it added so much! Using fresh cream in your desserts transforms them from good to unbelievable. Either it just wouldn’t whip up or I overwhipped it. I then tried making homemade whipped cream when I was older and I somehow screwed it up every single time. Even in 100 degree weather with the cream melting. Growing up my mom would pick up my friends and I up from school and have a bowl of strawberries and cream in the car ready for us to eat. I know a whipped cream recipe isn’t rocket science, but to some of us, ahem, it is.
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