• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES

caramel

Crema batida con cajeta

3 · Nov 22, 2011 · 7 Comments

I love, love, love homemade whipped cream. So, when I figured out a way to improve upon a classic by giving it a little Mexican touch, I knew it’d be a hit at my table. I’ll be serving this version of homemade whipped cream on my pumpkin pie later this week for Thanksgiving. Check out the video to see how easy it is!

[youtube]http://www.youtube.com/watch?v=NPdEPyIaF9c[/youtube]

Print
Cajeta whipped cream

Goat's milk caramel (cajeta) gives classic homemade whipped cream a Mexican touch, perfect for topping desserts for the holidays.

Ingredients

  • 2 cups (1 pint) of whipping cream
  • 2 teaspoons of granulated sugar
  • 2 tablespoons cajeta

Instructions

  1. Chill the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze. Some ice crystals will form along the sides. After an hour, pour the whipping cream into your food processor and secure the top.
  2. Run the processor for about a minute, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
  3. Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is fully incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.

Notes

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

3.1
https://theothersideofthetortilla.com/2011/11/crema-batida-con-cajeta/
©2009-2015 theothersideofthetortilla.com

You can head over to the Kenmore Genius Blog for the full story and my recipe for cajeta whipped cream, the perfect pie-topper for your holiday.

  • What kind of special touches do you add to the holiday dinner table?

Algo dulce, Dessert, Holiday dish, Holidays, Kenmore Genius Blog, Recipe, Video cajeta, caramel, crema batida, Kenmore, Kenmore Genius Blog, Thanksgiving, whipped cream

Cheater’s alfajores

4 · Aug 1, 2011 · 11 Comments

How to make semi-homemade alfajores | Get more #recipes from theothersideofthetortilla.com #cookies

 

Alfajores are basically code for delicious cookie sandwich with dulce de leche in the middle. They’re a popular confection in Spain and parts of Latin America. They’re delicate cookies made with corn starch that give a buttery, satin texture with the perfect amount of crumble. I love alfajores (and usually try to pick up a box of the fancy, individually-wrapped kind from Palacio de Hierro while in Mexico) but sometimes I just need a quick fix without the hassle of making cookies from scratch when I can’t buy the fancy kind.

On the Kenmore Genius Blog, I confessed  my dirty little secret on how to make alfajores with all of the flavor and hardly any of the work. If you’re a disaster in the kitchen, are pressed for time with a busy schedule or just having a lazy moment, this recipe is for you! It’s so easy, you’ll wonder why you never thought of it yourself….

Read More

Dessert, Kenmore Genius Blog, Slow-Cooker recipes alfajor, alfajores, caramel, cookies, dulce de leche, galletas, Kenmore, Kenmore Genius Blog, slow-cooker

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme