quote:Well, how about this, this, this?
Originally posted by leethebard
no..no..no..soft cream is nothing like dairy queen or any other soft serve....it was more like the texture of heavy cream only thicker....and really quite different from anything else I've ever tried.
"Topic: Bread & Pastries
Expert: Eileen B. Werth
Subject: Bread Pudding & Soft Cream
I Like making Bread Puddings & I am not quite sure of the meaning Soft Cream.
The Recipe calls for Rum Hard Sauce on the bottom of the plate (which I have 4 to choose from) & Soft Cream on the Top. Could this mean Whipping
Cream ? Can you help me.
I love trying new things.
Get the answer below
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Frank, If your recipe is Cajun in origin, soft cream refers to a sauce. The recipe i have is included below. Hope this is what you are searching for..eileen
1 pt. whipping cream
1/3 cu. confectioner's sugar, sifted
1 Tbl. pure vanilla extract
2 Tbls. cognac
2 tsps. Frangelico liqueur
1/4 cup Dairy sour cream
To Prepare Soft Cream
Chill beaters and a medium bowl until very cold. Place all ingredients in bowl; beat with an electric mixer on medium-high speed until soft, loose peaks form, 3 to 4 minutes. The cream should have a slightly runny, cloud-like consistency that softly drapes OVER the
bread pudding. Do not over beat. Cover tightly and refrigerate until served.
Another less complicated topping for your bread pudding is:
Chantilly Sauce-Makes about 2 cups
2/3 cu. heavy cream
1 tsp. vanilla extract
1 tsp. brandy
1 tsp. Grand Marnier
1/4 cu. sugar
2 Tbls. dairy sour cream
Refrigerate a medium sized bowl and beaters until VERY cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add sugar and sour cream and beat on medium just until soft peaks dorm. about 3 minutes. Do not overbeat.
(Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy, you can't return it to its former consistency, but if this happens, enjoy it on toast!) Enjoy!!"