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Black Crown Whipped Cream
1. icing recipe:
2 cups heavy cream
1 ½ cups powder sugar
½ cup Black Crown
1 teaspoon vanilla
1 tablespoon gelatin
1 teaspoon cream of tartar
directions:
1. Soften the gelatin in the beer, and then put the bowl over a pot of simmering
water to melt the gelatin into the beer. Set aside to cool, but make sure that it
doesn’t firm up.
2. On a mixer, beat the heavy cream with the whish attachment. Add the vanilla, the
cream of tartar, and the sugar.
3. Beat the heavy cream until it is thick, and then turn down the speed of the mixer.
Pour in the beer-gelatin mixture slowly, making sure that it is fully incorporated
before turning the speed on the mixer higher to finish whipping.
4. The whipped cream is finished once it is stiff and can hold up a spoon on its own.