And also, which is better for whipped cream; Heavy cream or light cream?
2006-10-22 04:13:54 · 13 answers · asked by Lav1122 1 in Food & Drink ➔ Cooking & Recipes
Buy the new Reynolds Foil Cup Cake liners. They look like paper liners but are made out of foil and are designed to put on a cookie sheet and stand by themselves. I use them and they are great! Probably find them in the foil aisle or the baking supplies aisle. Don't use the paper by itself, it won't work and you'll have a mess.
Heavy cream is better for whipping because it has more fat...you can use light cream but the result will be less thick and may take longer to whip.
2006-10-22 11:05:58 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You need to support paper or foil liners with a cupcake pan. If you don't have a cupcake pan and try to bake your cupcakes they will expand outward instead of up and you will end up with flat cupcakes. If you don't have a cupcake pan you can look for paper cups made from parchment paper which is corrugated on the bottom and stiff on the sides. These cups, which are decorative, and used for muffins, yeast breads, and cupcakes, have the strength and moisture resistance to hold their shape during baking. As an alternative to a cupcake pan you can put your liners in ramekins or oven safe custard cups.
2006-10-22 04:32:27 · answer #2 · answered by Anonymous · 0⤊ 0⤋
you need to borrow a pan - the liners by themselves cannot support the weight of the cupcake mix
second - light cream is better
2006-10-22 04:23:05 · answer #3 · answered by Angelina 5 · 0⤊ 0⤋
I think that the liners would lack the structure to give the cupcakes a good shape. If you have the time, the grocery store should have inexpensive disposable pans.
I've heard that heavy cream works the best.
Good luck!
2006-10-22 04:20:27 · answer #4 · answered by Anonymous · 0⤊ 0⤋
BORROW A PAN. I always use Heavy Cream
2006-10-22 12:50:51 · answer #5 · answered by Anonymous · 0⤊ 0⤋
you can just use liners - but the might spread out a bit. i'm sure they will taste just as good tho!! A mixture of both creams will probably work best - light cream (single cream) wont whip , heavy cream (double cream) will be ok but be careful it doesnt turn into butter!! go gently
2006-10-22 04:18:28 · answer #6 · answered by lizziepea 3 · 0⤊ 0⤋
first use light cream. and yes u have to borrow a pan the liners are to thin and weak to support the mixture but still use the liners. hope this helped!
2006-10-22 04:17:09 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Use the paper liners that also come with foil liners too. The foil part is heavier and will help them hold the shape without a pan. Pan works best tho......
2006-10-22 04:32:48 · answer #8 · answered by picassoesque 2 · 0⤊ 0⤋
No, the batter will stick to the tin foil unless you grease them. Why waste time, just grease and flour your muffin tin and pour the batter in directly After baking and 10 minutes cooling, the cupcakes will fall out easily.. It is not as good as muffin cups would be and you will have a bit of clean-up, but soak your pan in hot water after emptying and clean-up will be much easier.
2016-05-21 22:21:14 · answer #9 · answered by Anonymous · 0⤊ 0⤋
You need to use a cupcake pan. Without it, the liners will just flatten and the batter will be flat.
2006-10-22 04:17:57 · answer #10 · answered by flutterbyes_23 1 · 0⤊ 0⤋