Recipes for cream

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Original Irish Cream Recipe

Original Irish Cream Ingredients

  • Original Irish Cream Recipe

    Original Irish Cream Recipe

    1 cup heavy cream

  • 1 (14 ounce) can sweetened condensed milk
  • 1 2/3 cups Irish whiskey
  • 1 teaspoon instant coffee granules
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

How to make Original Irish Cream

  • In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for
    20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well
    before serving.
  • Original Irish Cream is ready to serve.

Prep Time:15 Min
Ready In:15 Min
Servings: 16

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Coconut Cream Cheese Frosting Recipe

Coconut Cream Cheese Frosting Ingredients

  • Coconut Cream Cheese Frosting Recipe

    Coconut Cream Cheese Frosting Recipe

    1 (8 ounce) package cream cheese, softened

  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon coconut flavoring
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup sweetened shredded coconut, toasted (optional)

How to make Coconut Cream Cheese Frosting

  • Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
  • Coconut Cream Cheese Frosting is ready to serve.

Prep Time:15 Min
Ready In:15 Min
Servings: 20

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Cream Soup Mix Recipe

Cream Soup Mix Ingredients

  • Cream Soup Mix Recipe

    Cream Soup Mix

    2 cups nonfat dry milk powder

  • 3/4 cup cornstarch
  • 1/4 cup reduced-sodium chicken bouillon granules
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

How to make Cream Soup Mix

  • In a large bowl, combine all ingredients.
  • Store in an airtight container.
  • For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened. Cool.
  • Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
  • For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Cream Soup Mix is ready to serve.

yield: 9 Servings
Prep Time: 5 min

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Vanilla Cream Cake Recipe

Vanilla Cream Cake Ingredients

  • Vanilla Cream Cake Recipe

    Vanilla Cream Cake Recipe

    1 box Duncan Hines cake mix (white OR yellow)

  • 1 – 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
  • 1 1/3 cups cold water
  • 4 eggs1/4 cup canola oil
  • 1 1/3 cups Baker’s angelflake coconut
  • 1 cup chopped nuts (optional)
  • Frosting: 1/3 cup butter, 2 – 3oz. packages Philadelphia cream cheese, 1lb. Domino’s
  • powdered sugar, 4 tsp. milk, 1 tsp. vanilla, 2 cups Baker’s angelflake coconut

How to make Vanilla Cream Cake

  • In a mixer add cake mix, pudding mix, water, eggs, oil–beat for 4 minutes. Remove
  • from mixer and use a wooden spoon to add coconut and nuts–stir. Pour batter into a
  • greased and floured 10″ tube cake pan (angelfood cake pan). Bake at 325 degrees
  • for 60 minutes. Test with a toothpick for doneness. Cool the cake 20 minutes, then
  • remove from pan (use a knife to go around the sides, invert onto a plate). Frosting: in
  • a mixer, add butter and cream cheese–beat. Add vanilla and milk–beat. Add
  • powdered sugar slowly–beat until smooth. When cake is completely cool frost the top and sides of the cake. Sprinkle the frosting with the 2 cups of coconut. Keep
  • refrigerated.
  • Vanilla Cream Cake is ready to serve.

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Chocolate Cream Couscous Cake Recipe

Chocolate Cream Couscous Cake Ingredients:

Couscous Bottom:

  • Chocolate Cream Couscous Cake Recipe

    Chocolate Cream Couscous Cake Recipe

    2-1/4 cups water

  • 1-1/4 cup Sucanat
  • 1/4 cup cocoa
  • 1 cup couscous
  • 1 Tablespoon vanilla

.
Chocolate Cream Topping:

  • 10 ounces (1-1/2 cup) dairy-free chocolate chips
  • 2 boxes firm silken tofu
  • 3 Tablespoon maple syrup

How to make Chocolate Cream Couscous Cake

  • In a medium saucepan combine water, cocoa, Sucanat, and couscous. Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla and stir. Spread mixture into a 9-inch springform pan (one that has a removable side).
  • Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work — the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.
  • Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.
  • Chocolate Cream Couscous Cake is ready to serve.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 10 servings

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Mango Cream Cake Recipe

Mango Cream Cake Ingredients

  • Mango Cream Cake Recipe

    Mango Cream Cake Recipe

    1/2 cup butter

  • 1/2-3/4 cup sugar, depending how sweet u want it
  • 1/2-3/4 cup powdered milk
  • 1 (170 g) container cream
  • 2 -3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
  • 24 ladyfingers
  • maraschino cherry, if desired

How to make Mango Cream Cake:

  • Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
  • Lay ladyfingers on a 9×9 inch dish or pan.
  • Top with mango cream mixture.
  • Lay second layers of ladyfingers.
  • Repeat process.
  • Garnish with mango slices and cherries.
  • Refrigerate for 5-6 hours or overnight to set.
  • Mango Cream Cake is ready to serve.

Prep Time: 6 hrs
Total Time: 6 hrs
Servings: 8

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Fresh Cream Cheesecake Recipe

Fresh Cream Cheesecake Ingredients

  • Fresh Cream Cheesecake Recipe

    Fresh Cream Cheesecake Recipe

    Thin slices of poundcake- homemade or store bought

  • 3, 8 oz pkg of cream cheese
  • 2/3 cup sugar
  • 3 eggs
  • 1 tsp vanilla or almond extract
  • 1 cup sour cream
  • 3 Tbs. sugar
  • 1 tsp vanilla or almond extract
  • fruit topping as desired

How to make Fresh Cream Cheesecake

  • Line the pan (press to fit) with thin slices of poundcake (store-bought, homemade, any flavor is fine).
  • Beat cream cheese with sugar until smooth.
  • Blend in eggs until smooth at medium speed.
  • Spread mixture over poundcake.
  • Bake in a 350F oven 25 to 30 minutes until mixture seems firm and set.
  • Do not overbake.
  • Cool on rack out of oven for 20 minutes.
  • Blend sour cream with sugar and extract and return to 350F oven for 10 minutes.
  • Remove from oven and let cool completely.
  • Top the cheesecake if desired or top individual pieces as desired.
  • Fresh Cream Cheesecake is ready to serve.
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Cucumber Salad with Sour Cream Recipe

Cucumber Salad with Sour Cream Ingredients

  • Cucumber Salad with Sour Cream Recipe

    Cucumber Salad with Sour Cream Recipe

    3 medium cucumbers, peeled and thinly sliced

  • 1/2 teaspoon salt
  • 1/2 cup finely chopped green onions
  • 1 tablespoon white vinegar
  • 1 dash white pepper
  • 1/4 cup sour cream

How to make Cucumber Salad with Sour Cream

  • Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream.
  • Cucumber Salad with Sour Cream is ready to serve.

Prep Time:30 Min
Ready In:30 Min
Servings : 6

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Cream Cheese Pecan Cookies Recipe

Cream Cheese Pecan Cookies Ingredients

  • Cream Cheese Pecan Cookies Recipe

    Cream Cheese Pecan Cookies Recipe

    3/4 cup butter, softened

  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan pieces, toasted
  • 1/4 cup cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons milk

How to make Cream Cheese Pecan Cookies

  • Beat butter and 3 ounces cream cheese at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture, beating well. Stir in vanilla and pecans. Cover and chill 1 hour.
  • Drop dough by rounded tablespoonfuls 2″ apart onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until edges are golden. Cool 2 minutes on baking sheets; remove to wire racks to cool.
  • Beat or whisk together softened cream cheese, powdered sugar, and milk until smooth. Drizzle glaze over cookies. Let stand 1 hour or until set.
  • Cream Cheese Pecan Cookies is ready to serve.
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Pecan Sour Cream Pound Cake Recipe

Pecan Sour Cream Pound Cake Ingredients

  • Pecan Sour Cream Pound Cake Recipe

    Pecan Sour Cream Pound Cake Recipe

    1/4 cup chopped pecans

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

How to make Pecan Sour Cream Pound Cake

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
  • Pecan Sour Cream Pound Cake is ready to serve.

Prep Time:30 Min
Cook Time:1 Hr 30 Min
Ready In:2 Hrs 20 Min

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