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Add vanilla extract off-heat to avoid flavor burn-off. Whisk heavy cream and milk into cooled vanilla syrup before pouring into bottle or pour into bottle separately and shake to combine. This recipe yields 2 cups of coffee creamer. Store it in a sterilized glass bottle that has a capacity of at least 16 fluid ounces.
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Add the sugar. Add the melted butter. Add a few drops of vanilla. Place the lid on the blender and cover it with a folded kitchen towel. Hold it down firmly and blend on high speed for 30 seconds or until smooth. Pour the milk into a jar or container. Use in a recipe immediately or store it in a covered container in the refrigerator. Three ways.
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Heat the ingredients. Place 2 1/2 cups whole milk, 1 cup granulated sugar, 1/2 cup heavy cream, and 1/8 teaspoon kosher salt in a medium saucepan. Heat over medium heat, stirring occasionally, until bubbles form along the edges of the pan, about 5 minutes. Do not let the mixture come to a boil. Simmer until thickened.
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Instructions. Whip the heavy cream and condensed milk together until the mixture holds soft peaks. Stir in the vanilla. To serve, spoon a tablespoon or two of the cold foam over your favorite coffee. Store the leftovers in the fridge for up to a week.
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Instructions. Add the butter to a large bowl or stand mixer fitted with a whisk attachment and whip at high speed for 5 to 7 minutes, scraping down the sides of the bowl every minute or so. 1 cup unsalted butter. With the mixer on low speed, slowly pour the sweetened condensed milk into the butter.
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Keep the heat up and watch it. This is really key to letting the milk and cream cook down. Keep that heat up at just right around medium, but don't go far and keep a whisk nearby to whisk it down if it starts to boil over. Add the vanilla last. Just finish the condensed milk with it. Store it in the fridge.
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Add the sweetened condensed milk slowly, in 3 or 4 batches, mixing in-between in addition. If the frosting starts to look separated or curdled, put in the fridge for 15-20 minutes, then rewhip. Similar to Swiss meringue buttercream, it should come back together into a smooth frosting. You can easily color this frosting with food coloring.
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Next, pour the sweetened condensed milk into a mixing bowl and add the vanilla extract. Use a whisk to combine the ingredients until they are well blended. This will create the flavored base for your cream. Now, in a separate mixing bowl, pour the cold heavy whipping cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed.
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In a medium-sized bowl, pour the sweetened condensed milk. 2. Slowly stir in the milk until well blended. 3. Add the vanilla extract and any optional flavorings. 4. Transfer the creamer to a clean, airtight container and store it in the refrigerator.
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0.5 cup heavy whipping cream. 7 oz sweetened condensed milk. Add the half & half, heavy cream, and condensed milk to the mason jar. Secure the lid tightly and shake until well combined. Store in the fridge and shake before each use. This easy, one-step coffee creamer recipe makes a fantastic Sweet Cream that's delicious on its own or can.
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Instructions. In a heavy-bottomed saucepan, whisk together the milk and sugar. If desired, add a pinch of salt for enhanced flavor and 1 teaspoon of pure vanilla extract for a touch of sweetness. Place the saucepan over low heat and stir continuously until the sugar is completely dissolved.
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Pour the half-and-half into a large liquid measuring cup or bowl. Slowly pour in the sweetened condensed milk — it will sink to the bottom of the cup. Add the vanilla. Whisk to combine. Whisk to combine and break up the sweetened condensed milk until the mixture is homogenous, about 1 minute.
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Instructions. In a blender, combine the sweetened condensed milk, cream and vanilla. Blend for 30 seconds to combine. For a frothier combination, blend for 60 seconds. Store in an airtight container in the refrigerator.
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Place the whipping cream in a large bowl and beat using a mixer or whisk until soft peaks form. 2 cups heavy whipping cream. Fold in sweetened condensed milk and vanilla extract. Stir gently to combine. 1 14 oz can sweetened condensed milk, 1 teaspoon vanilla extract. Transfer mixture to a freezer-safe container.
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Instructions. Stir together vanilla, sweetened condensed milk and 8 cups of snow. If needed, add a little more snow until you get ice cream consistency. Top with your favorite toppings and eat right away or place in freezer until ready to eat.
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Keep heavy cream cold in the fridge until then. Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters. Add the sweetened condensed milk and vanilla extract. Add a pinch of salt.
