Quick question...the recipe for Dom's cheesecake pudding under the dessert section says to whip heavy cream until stiff peaks form. I oddly enough don't have a whisk so do I use a fork or electric mixer for this? Also, this may seem silly but not sure I get the concept of stiff peaks...what's this going to look like and how long does it take? I'm a great cook really, but I haven't done alot of cooking that requires a preparation such as that!! Thanks!
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Re: ? about cheesecake pudding recipe
don't be embarassed ..omg half my life is in boxes moving from one room to another ...I totally understand!!!!
the food processor will turn the cream to butter and not whip it you need a whisk or a mixer ..I can not imagine a fork doing the trick sorry
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Re: ? about cheesecake pudding recipe
That recipe is identical to one I copied out of a cookbook by Gary Rhodes 10 years ago (of course, Rhodess recipe used sugar instead of artificial sweetener). Anyhow, Gary Rhodes used an electric mixer for it because as Heidi said you really need to be able to whip the cream cheese until it's light and fluffy. Alternatively, you can use a balloon whisk and your muscles to do the same thing. First, soften the cream cheese in the microwave. It will take a while to whip (but think of the upper body work-out you can count towards your daily exercise!), but it will whip.
~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/
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s176/c169/g140 F/36/5'6" began Mon.Dec.10, 2007
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