Snow cream is an incredible treat, it can be enjoyed by the whole family, and it’s really quite amazing when it’s done right.
This homemade snow cream is truly the best you can get in the UK.
Here’s how to make it.
First, make sure you get a lot of ingredients.
Snow cream can be made with dairy, eggs, cream, cream cheese and a variety of other things.
Make sure you don’t use cream cheese that is too thick, as it may make your mixture too sticky and can make it hard to spread.
And don’t go too heavy with the sugar or butter.
Try to stick to around 1.5 teaspoons per scoop.
You can also make it with a mixture of milk and heavy cream.
That way, you don,t need to be careful about adding too much sugar.
It can be a little bit fiddly to work with if you have to use a mixer to mix up the ingredients.
You don’t want to over-mix.
Then, you want to make sure that you don to stir too much, or the mixture won’t rise properly.
Once you’ve got the ingredients, you’re going to add some frosting and make the frosting as thick as possible.
It should make a very thin layer that is about the thickness of a thick layer of icing.
I used to use the traditional frosting that I bought in a store, but I find that using the frosty kind has made it easier for me to work through.
Next, put the mixture into a bowl, pour in some milk and make sure it’s well-mixed.
Then mix in the butter.
You want the butter to be just soft enough to just melt into the frost.
Next you’ll want to add the cream cheese, then a bit more cream and finally, some powdered sugar.
You’ll want the cream to have a slightly milky texture.
Finally, add in some powdered icing sugar and you’re all set to go.
If you have a little extra time, you can also add in a little of the strawberry flavouring and the vanilla.
This gives it a nice strawberry flavour and adds a bit of sweetness.
Next comes the filling.
I prefer a little more whipped cream than I usually do, but you can use your favourite kind of whipped cream or something sweet.
It really depends on what you have on hand.
Here, I used an egg white, but there are plenty of other egg whites.
It’s also a good idea to use your favorite chocolate and/or vanilla flavouring if you like.
You could also add some shredded coconut, or some almonds.
Lastly, make the icing.
You’re going, um, pouring in all these different flavours into the bowl?
So you’re mixing everything up right now?
You should be done?
Here’s what you’re doing.
Now, add your frosting, cream and powdered sugar to the bowl.
Then fold the mixture together and pour it into the ice cream maker.
The icing should be slightly firm and sticky to work around, and the cream should be soft and spreadable.
If there is too much icing on top, just add more cream to loosen it up.
You should have a nice thick, creamy layer of snowcream.
If the frost is too wet, just scrape the surface with a spatula to loosen up the icing, then spoon it into a piping bag and seal it up with a small amount of icing sugar.
Once it’s completely frozen, you just pour it back into the freezer for about 10 minutes, or until the cream is thick and frothy again.
recipe adapted from Snow Cream Recipes and Other Baking Tips article Share this post: Share