No, really dont get excited blokes!
Can anyone clarify for me what the expression "lightly whisk" about double cream in a recipe means?
A stiff whisk makes it very hard and lose fluffiness
A light whisk means it just gets some body to it without getting thick.
oh soz scotty!! just didnt want to get any of you blokies too excited when it was a boring question really!!
thanks mrs pig! so i need it light and fluffy.
only last time i used extra thick double cream and a fork and it made no difference - if anything whisking it around with a fork made it less thick. so now i have normal double crea and i bought a new whisk!!
so i should lightly whisk until fluffy and a wee bit "peaky"?
bigpony - it'll be a lovely strawberry cheesecake!! test ran it past the hubbald last weekend and it got thumbs up big stylee!!
lol @ Mrs Pig. That happens to me too!
I use an electric whisk!
a balloon whisk is what i have!!!! phew.
Ballini - I don't think the 'extra thick' stuff actually whips up at all.
Mrs Pig wrote (see)
I find I can get it very quickly from 'stiffening' to very hard (but that might just be my technique)
we had a lovely sainsubrys one from the frozen section the other week - a "ttd" one. thats what prompted me to make one. yes easier to buy but when entertaining it is noce to say youve done it.
i was quite chuffed with how much the hubbald raved on about it actually!!
Well.. that's got to be in the running for quote of the year...!
Sezz wrote (see)
And be careful because when it does go hard, and it will do quite quickly, then there's not much you can do with it.
I beg to disagree Sezzicles
Those two quotes are going down in the history pages of RW
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