Hoosier Hill Farm Heavy Cream Powder Jar, 1 Pound

Description

1 full pound of wonderful Hoosier Hill Farm Heavy Cream Powder. Dried sweet cream with 72 percent butterfat. Gives a rich flavor and creamy mouth feel to mixtures without adding water
Gives a rich flavor and creamy mouth feel to mixtures without adding moisture. Shelf stable dairy that can be added to products dry or be reconstituted with water or other liquids.
Hoosier Hill Farm dried sweet cream with 72 percent butterfat. Contains sweet cream solids. No hormones.
Try using a blender to mix 3/8 cup of powder with a cup of water and let the mix sit overnight in the refrigerator to make each cup of heavy cream. Shelf Life - 10-12 months
Hoosier Hill Farm is located in America's heartland of northeast Indiana. Our products and ingredients are of the freshest quality and we are proud of our heritage and good, old-fashioned values.
Product Description
Pure ingredients, farm-fresh quality
Hoosier Hill Farm brings the goodness of 100% real milk, butter, buttermilk, and cream to our best-selling range of dairy powders. Add wholesome flavor to your favorite baked goods, desserts, sauces, and seasonings straight from your pantry with Heavy Cream Powder, Buttermilk Powder, Whole Milk Powder, and more.
Ingredients:
3/8 cup Hoosier Hill Farm Heavy Cream Powder
1 cup water
8 tbsp butter
2 cups all purpose flour
6 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 1 lemon
½ cup fresh raspberries
For the glaze:
2 cups powdered sugar
3 tbsp milk
1 tbsp fresh lemon juice
Lemon Raspberry Scones
Prep: 30min | Cook:20min | Yield: 12 scones
Ahead of time:
mix Heavy Cream powder with 1 cup water and sit in fridge for at least 1 hour
1:
Preheat oven to 400 degrees. Line sheet pan with parchment paper. Place pre-mixed heavy cream in the freezer while you prepare the rest of the recipe.
2:
Combine flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl.
3:
In a bowl, microwave butter until fully melted.
4:
Combine chilled heavy cream with melted butter, stir until clumps begin to form
5:
Add butter mixture to dry ingredients and stir until fully incorporated
6:
Cut raspberries in half and stir into the batter
7:
Scoop dough onto the baking sheet, leaving about 2 inches between each scone
8:
Refrigerate scones for 15 minutes to 1 hour before baking
9:
Bake for 18-22 minutes or until golden brown
For the glaze:
Step 1:
Combine powdered sugar, milk, and lemon juice in bowl. Whisk until smooth
Step 2:
Spoon glaze over scones to cover completely. Allow the glaze set before serving.