Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
eaming.
Add the sour cream and vanilla extract and
ut up chocolate and 1/2 cup heavy cream.
Stir
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
cing.
For icing: whip cream.
Add in the sugar
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Put 2 tablespoons chocolate chips plus 1/2 tsp
>Place the chopped chocolate in a heatproof bowl
end in sour cream, vanilla extract and white chocolate.
Stir the
aking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla
hisk flour and eggs into chocolate mixture until smooth. Spoon into
Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product
Melt together chocolate, butter and the 1/3 cup heavy cream in top
ach addition. Add sour cream and beat just until blended
icrowaveable bowl melt the White Chocolate Chips.
Mix the caramel
Place cupcakes on a large plate or platter.
Place one scoop of ice cream on top of each cupcake.
Spoon Whipped Cream Frosting onto ice cream.
Top with gluten free sprinkles and finish with a cherry.
Serve.
Preheat oven to 350\u00b0.
Grease and flour 2 (8-inch) square or round baking pans.
Thoroughly cream margarine with sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, baking soda and salt.
Add dry mixture.
Stir in sauerkraut. Spoon into prepared baking pans.
Bake about 30 to 35 minutes. Let cool.
Spread with whipped cream frosting.
Makes 8 servings.
oint.).
Making the chocolate whipped cream:.
Whip the cream, icing sugar and
ll 3 flavours of ice cream/sorbet from the freezer. Let
Stove Top:
In a small saucepan, combine milk and syrup over medium-low heat, stirring.
Be careful not to let it boil.
Pour into glass mug.
Mix two tablespoons cocoa powder into 1 cup whipped cream, or use ready-made chocolate whipped cream.
Top beverage with whipped cream and sprinkle with chocolate shavings or sprinkles.
Microwave Method:
Combine cold milk and syrup in a microwave-safe mug or glass and mix well.
Microwave for 30 seconds and follow directions for garnish.