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Baker and Bruce tried to put aside their differences for the good of Baker's new trio, which he envisioned as collaborative, with each of the members contributing to music and lyrics. The band was named "Cream", as Clapton, Bruce, and Baker were already considered the "cream of the crop" amongst blues and jazz musicians in the exploding British music scene. Initially, the group were referred to and billed as "The Cream", but starting officially with its first record releases, the trio came to be known as "Cream".[15] Despite this, the band was referred to as "The Cream" on several occasions by promoters and disc jockeys, and even on occasion by the band members themselves. Before deciding upon "Cream", the band considered calling themselves "Sweet 'n' Sour Rock 'n' Roll".[7] Of the trio, Clapton had the biggest reputation in England; however, he was unknown in the US, having left the Yardbirds before "For Your Love" hit the American Top Ten.[12]
Learn how to make fresh sweetened homemade whipped cream with only 3 simple ingredients. With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, crepes, cheesecake, trifles, and so much more!
Looking for flavored whipped cream? Try adding tequila and lime like we do for these mini margarita cheesecakes, strawberry filling like we do for strawberry shortcake cupcakes, almond extract like we do for berry icebox cake, or espresso powder and cocoa powder as detailed in these flourless chocolate cake and mocha chocolate pudding pie recipes. For more ideas, check out all these flavors!
Yes, you can pipe this whipped cream on your desserts. I recommend using large star tips and my favorites include Wilton 8B (as shown on this lemon cake), Wilton 1M (as shown on this blueberry cream pie), and Ateco 849 (as shown on this cookies & cream pie). You could also just spread whipped cream on your confections with a knife, large spoon, or icing spatula.
LOVE this recipe! It was SO easy!! This was my first time making homemade whipped cream! My toddler has a dairy allergy, so I used Country Crock Plant Cream- and it turned out amazing!! Thank you- your recipes never disappoint!
I made the pecan cheesecake and it turned out beautiful! Now for the whipped cream My husband says if I make it now and put it on the cake for Thanksgiving Dinner tomorrow it will fail and droop Is that correct? In the interim in case you answer me today I will put the finished product in the fridge until tomorrow.
I tried this recipe using powdered sugar. You stated to use speed level medium, unfortunatly my Costway stand mixer, was not creating enough air at medium, therefore, I increased my speed to medium high. This created a great whipped cream. My partner tasted it and thought it was the best he had ever had. I came out with 1 cup of whipped cream and will use it on my fresh strawberry pie, this afternoon. Thanks for the recipe ? Tastes Better than Cool Whip or the can stuff.
Learn how to make sweet and tangy cream cheese frosting with this easy recipe. This favorite frosting is creamy and thick, holds its shape when piped, and tastes incredible on carrot cake, spice cake, and so much more. You only need 5 ingredients, but make sure you use a brick of cream cheese, not cream cheese spread.
Dear Sally,
There is no brick of full fat cream cheese on the market here /Europe/.
I only can use original Philadelphia cream cheese but the frosting becomes kind of a runny.
Please advise if I can still use Philadelphia, but maybe in a different proportion for more thickness.
Hi P.Sims, In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. We are unsure of the different proportions needed, but more sugar will thicken the frosting.
Well, drat! I just used up my sour cream in another recipe and was feeling great about that and now I want to make these. You said that it replaced buttermilk in a previous version. Could I use buttermilk? If so, how much? Thanks!
How easy this recipe is. Started at 9:30 and enjoying them at lunch time with a bowl of soup. Made half with butter melted with lots of cloves minced garlic, herbs & seasoning, then quarter of dough plain with just salted butter, last quarter melted butter, sugar & cinnamon, delicious spread with sweetened cream cheese. Pure bliss, thank you X
any suggestions for making this non-dairy if needed? Cocoanut oil instead of butter? Skip the sour cream altogether or replace with a bean alternative? Or is this a situation where finding a different recipe is the way to go?
Taste: Perfect mixture of sweet and tangy, with tons of vanilla flavor. Not as sickeningly sweet as some bakeries and grocery stores!
Texture: Ultra smooth, creamy, and luscious.
Ease: Super duper easy, and can be made ahead of time!
Pros: Instantly amplifies pretty much any cake, cupcake, or other dessert.
Cons: None!!
Would I make this again? This is a component of many of my favorite recipes on the site ?
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.
can I add pineapple juice to cream cheese frosting what would be the correct amount? and the same for a homemade cake if I were to use juice from the pineapples in a can how much same with some lemon juice and a little jar or bottle how much would I use of that in the Frosty see how I get over
Preheat the oven to 425F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)
Wow. These look much easier than my baking powder biscuits, which are not hard but still involve cutting in shortening or butter. I love biscuits and it is definitely comfort food season, so I will have to add these to my list (with strawberries and a bit of whipped cream)!
I just made cream biscuits to have with dinner. I used the recipe from Williams-Sonama, so good. The recipe is really easy. Whisk together 2-1/2 cups flour, 1 tbs. baking powder, 1 tps. salt, 2 tbs. sugar. then all at once add 2-1/2 cups heavy cream and mix until there are no lumps. drop 1/4 cup size dollops of batter onto an ungreaded cookie sheet and bake for about 15 minutes in a preheated 425 degree oven.
I made these (joy of cooking recipe) earlier this summer for strawberry shortcake AND THEY WERE RIDICULOUS. I was so pleased with them and was telling my grandmother about it, and she said oh when I was growing up we had cream biscuits all the time because we had so much cream on the farm. how she must have suffered.
just made them for an afternoon snack, and boy did they hit the spot! and so easy, especially as i used cling film instead of a floured surface, which made cleanup a snap. what a great way to use up the leftover cream from my failure to make caramels!
I just made these for Thanksgiving (not having made biscuits ever before) and they were amazing. I used heavy whipping cream, probably 1-1/4 and a few TB. I had trouble dipping them into butter and, lacking a pastry brush, I just spooned a little bit on each one and used the back of the spoon to swirl it around the top. Worked great! Deb, I also just made your chocolate pudding pie for Thanksgiving dessert (being among pumpkin pie dislikers) and it was ah.may.zing.
These are delicious! but! use the cream please! i tried them with milk, and ofcourse it was too watery, so i had to add a lot of extra flour and then the baking powder and salt and sugar were off. they tasted ok (but warm bread allways does!), but, u know just use cream!
Deb, I just made these biscuits for breakfast. We are away vacationing at a beach house. I was limited on the ingredients I had to work with but had everything I needed to make these biscuits. They are light, and creamy tasting. Perfect with nothing more than a light schmear of butter. Will definitely be making them again.
For those who are asking about buttermilk: substitute sour cream for some or all of the cream. You should add a little baking soda to the dry ingredients if you do this; it balances the acidity of the sour cream. I use a good pinch if replacing half the fresh cream, two good pinches if replacing all of it. (Buttermilk recipes should call for this, too, so if you want to be more scientific you can take the quantity of soda from a buttermilk biscuit recipe of comparable yield.)
These cream biscuits came out very tender and fragrant. A bit too soft in texture for my preference. I was surprised how heavy they sat on the stomach. Seemed much more heavy than buttermilk biscuits.
My daughter and I wanted to make quick and easy biscuits and this recipe definitely delivered. They turned out rich, light, buttery, and delicious. My husband asked how much butter we put into the dough and of course our answer was NONE! The only butter we used is to brush the tops before baking.
We were short on heavy cream so we used 1/2 heavy cream + 1 cup buttermilk + half and half. We made the dough by feel so we added a splash of half and half to make a softer dough. With a 2.5 inch pastry cutter we made 12 biscuits. We used these fresh for eggs benedict. They also taste wonderful reheated in our toaster oven with a bit of butter and jam.
This recipe was a joy. Thank you so much for publishing it. A big hug and a thank you from L.A.