I have a recipe that calls for:
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
I have no problem with the cups part and usually I'd just experiment but I need to get this right! Would semi skimmed do for the half and half or would I need single cream?
Also, whipping cream - whipped or double?
Also, any ideas what to do with six egg whites? I'll have them left over and I don't really feel like making meringues.
Thanks
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
I have no problem with the cups part and usually I'd just experiment but I need to get this right! Would semi skimmed do for the half and half or would I need single cream?
Also, whipping cream - whipped or double?
Also, any ideas what to do with six egg whites? I'll have them left over and I don't really feel like making meringues.
Thanks
Though you never know...