You are definitely going to enjoy this milk cream. I got my moulds from a local baking store. Amazon has similar ones, the link is in the description box above 🥰
Hi Wendy, my milk cream mixture has hardened, how do I get it to a softer stage. Can I knead it with some rose water, any suggestions will be appreciated.
Mary I’m so happy that you are making my Milk Cream. The detailed recipe is available on my website. I’ve attached the link for you platinitwithwendy.com/blog/the-perfect-milk-cream/ Enjoy!
Hi Renuka, this milk cream will get over so fast you will be surprised. Ti answer your question, it will remain well for atleast 2 weeks in a cool place.
Savio, you probably needed to cook it a bit longer. Here’s a tip, put it in the microwave for a minute if needed but in 30 seconds increments. Check after the first 30 seconds if it’s done. This should help.
I’m so glad that you enjoyed my milk cream recipe Preeti. Yes, I do have a wonderful marzipan recipe which I will be doing a little later. Stay tuned so that you do not miss any of my Christmas treats coming soon 🎄
Hi Savio, sorry to hear that. I recommend removing the milk cream out of the mould and putting it in a bowl. Microwave the milk cream for 30 sec to 1 min. Now roll the milk cream into a ball and remould. Please let me know how they turn out!
Hii Wendy. I tried your way of this recipe today. As soon as I added the cashew nut paste, there were many lumps formed. I continued stirring trying to break the lumps, though many lumps broke down, the mixture turned out to be a grainy dry mixture. I added 2 Tbsps milk and heated for a few seconds and moulded them. I can still find the grainy texture . Could you please guide me as what may have gone wrong?
Hi Savio, so glad to hear you tried my recipe. I think perhaps the cashews were not ground fine enough which has caused the grainy texture and suggest you grind it finer next time. I use a Preethi mixer to grind mine. If you are interested you can purchase it through this link: www.amazon.ca/dp/B01N0ARX82?ref=exp_platinitwithwendy_dp_vv_d
@@PlatinItWithWendy Oh.... Thank you so much Wendy. I will be trying another batch tomorrow . Will let you know how it's turned out then. Thanks again and God bless
Hello Wendy. Hope all well. I made attempt to make the milk cream. Needs a lot of patience and hard work stirring 😁😁 They turned out well Done by my daughter and me Thank you so much for sharing the recipe Happy and a blessed new year to you and your family 🎊🎊
My milk cream turned very sticky. I did the cold water test and i could form a ball without sticking to my fingers… i have moulded them and leaving them overnight. As i cannot get them off the mould 😢😢
Hi Valencia, just wanted to check in to see if you were able to unmould it. If its not unmoulding, try scooping it out of the moulds, put it in a bowl, put it into the microwave for 30 seconds. Once it cools and forms into a ball, remould it. That should help!
Wendy your recipe was good,but there is no need to soak the cashewnuts they can be cleaned and ground directly in the mixture and the milkcream dough yet has a smooth texture,when vanilla is used the essence cuts the milk taste,try it without the essence and notice the difference.Thankyou for sharing the recipe as most of them boil the milk and sugar together and that changes the colour.
I am new to and love your site - I’ve make two of your recipes so far. Although I think your accent is lovely, it is very difficult for me to understand you over the music. Using the english subtitles is not always easy to see them clearly (not your fault) for me it’s becoming very frustrating. I think you are amazing & have great style! Look at all the very TOP CHEFS on RU-vid, none use music, not a one.
