Thick Cream Cake Recipes

CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
• Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
• Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

THICK CREAM CAKE

Steps:

• Thoroughly mix four ounces of cream cheese, 1/2 cup brown sugar, and 1 tablespoon corn syrup. Pour in pie crust.
• Thoroughly mix four ounces cream cheese and 1/2 cup powdered sugar. Pour over brown sugar/ cream cheese mixture.
• Melt together 3 ounces semi sweet chocolate and 3 tablespoons butter. Add in 1/4 cup heavy whipping cream. Mix thoroughly.
• Pour 1/2 cup chocolate mixture over cream cheese mixtures.
• Add 1/4 cup heavy whipping cream and 1/2 cup powdered sugar to remaining chocolate mixture. Pour over chocolate mixture.
• Refrigerate until firm.
• Thoroughly combine 3/4 cup whipped cream, 1/2 cup powdered sugar, and 1 tablespoon instant coffee.
• Spread whipped cream mixture over cooled cake.
• Cut, serve.

THICK CREAM

Steps:

• Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
• Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.