ADVERTISEMENT
- Real Recipes from Real People -

ISO: whipped double cream

Misc.
What exactly is whipped double cream and can it be substituted with anything else? I am making a low carb dessert reciepe that calls for it. Is it usually sold in supermarkets?
MsgID: 0215436
Shared by: kim in PA
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  kim in PA
2
  Kelly~WA
ADVERTISEMENT
Random Recipes
  • Blend of the Bayou Casserole
  • BLEND OF THE BAYOU CASSEROLE 1/2 cup butter 1 onion, chopped fine 1 bell pepper, chopped fine 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (8 oz.) package cream cheese, softened 1 pound shrimp, boiled, peel...
  • Whiskey Sour Sirloin
  • WHISKEY SOUR SIRLOIN 1 (3 lb) round bone sirloin (about 2-inches thick) 1/3 cup orange juice 1/4 cup whiskey 12 peppercorns 1/3 cup lemon juice 1/4 cup vegetable oil 1 small onion, thinly sliced 1 tsp salt 1 medium or...
  • Fruitcake baking times for different size pans
  • Hi Linda, I haven't tried the McCall's recipe, but the fruitcake recipe below bakes at 350 degrees F and lists baking times for a Bundt pan, tube pan, 8x4-inch loaf pan, 9x5-inch loaf pan, ring mold, soup cans, and muff...
  • Pigeon Peas and Rice
  • PIGEON PEAS AND RICE If you can't find pigeon peas, you could substitute split peas, preferably yellow ones. 1/4 pound dried pigeon peas 3 cups water 1/4 pound lean smoked ham, diced 1/2 cup finely diced onion 1/2 cu...
ADVERTISEMENT
  • Golden Yam Custard Pie
  • GOLDEN YAM CUSTARD PIE 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 3 eggs, well beaten 1 1/2 cups Louisiana Golden Yams, boiled and mashed 2 tablespoons melted butter or margarine 1 cup milk 1/2 teasp...
  • Favorite Franks and Pasta (Prince Macaroni)
  • FAVORITE FRANKS AND PASTA 3 cups (8 oz.) Prince Pasta Rotelle, uncooked 3 tablespoons butter or margarine 1/2 cup chopped onion 1 clove garlic, minced or 1/4 teaspoon garlic powder 1 lb. frankfurters, sliced diagonall...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: whipped double cream
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!