The glaze should be the consistency of heavy cream when used.
A sufficient amount of this thickening material should be used to make a soup of the consistency of heavy cream.
When the mixture begins to thicken, whip the heavy cream and fold it in.
There are 640 large imperial quarto pages, artistically printed on heavy cream tinted paper made expressly for this work.
In the recipes in this book, heavy cream is meant unless thin is specified.
With sugar and heavy cream my grandfather used to think tomatoes were more delicious than peaches and cream.
Whip – cup of heavy cream, chop into it the beaten yolk of an egg, add salt and lemon juice to taste.
Thin cream whipped with a whip churn is lighter and less expensive than heavy cream beaten.
Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mold.
The formula is an announcement engraved on a sheet of heavy cream paper folded in two.