[CnD] Making whipped cream

Lisa Belville lisab12 at frontier.com
Fri Oct 27 01:09:05 EDT 2017

It would be in your store's international isle or possibly with the condensed and evaporated milk.  I'm not sure exactly where because I use Instacart and I just did a search for it in my grocery store's listings in the Instacart app.

Sent from my iPhone

> On Oct 26, 2017, at 8:53 PM, Wendy via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> Where does one buy 13 oz dulce de leche? Thanks.
> Wendy
> -----Original Message-----
> From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Thursday, October 26, 2017 1:44 PM
> To: cookinginthedark at acbradio.org
> Cc: Lisa Belville <lisab12 at frontier.com>
> Subject: [CnD] Making whipped cream
> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually use something like Cool Whip for theese things. How  long do I beat the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer would work better than the whisk. Here's the recipe:
> No-bake Dulce De Leche Cheesecake by Tasty
> 6 servings
> Ingredients
> 24 chocolate cream cookie
> ⅓ cup butter, melted
> 13 oz dulce de leche
> 8 oz cream cheese
> 1 tablespoon vanilla extract
> 1 cup heavy cream, whipped
> 8 strawberry, halved, to garnish
> Preparation
> 1. Crush cookies and mix with butter.
> 2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
> 4. Spread mixture over pie crust.
> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.) 6. Top with strawberries, cut, and serve.
> 7. Enjoy!

More information about the Cookinginthedark mailing list