Agreed on all counts. Do you add extracts to your whipped cream? I usually do a few drops of both vanilla and almond extract, but cinnamon or strawberry or raspberry extract are also really good.
I find in most cake or quick bread recipes I can get away with cutting sugar by up to ~half, especially if I put it in a food processor first to make it finer. If you use brown or coconut sugar, that helps preserve the moisture retention and caramelization effects while making the flavor more complex.
Agreed on all counts. Do you add extracts to your whipped cream? I usually do a few drops of both vanilla and almond extract, but cinnamon or strawberry or raspberry extract are also really good.
I find in most cake or quick bread recipes I can get away with cutting sugar by up to ~half, especially if I put it in a food processor first to make it finer. If you use brown or coconut sugar, that helps preserve the moisture retention and caramelization effects while making the flavor more complex.
Sometimes I add extracts, but usually not? I mostly like it the way it is.
If I did want it to be raspberry flavored I would use freeze dried raspberry powder; it is absolutely fantastic.
Ooh that’s a great idea!
Depending on the brand of cream, I find if I don’t add some sort of flavoring it ends up tasting like butter