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Basic Whipped Cream

Source: Fine Cooking - Issue No. 03
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  5 Minutes
Total Time:  5 Minutes
  8 servings
2 cups heavy cream
1/4 cup sugar, or to taste
1 tablespoon vanilla extract
Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle. Whipped cream made with good-quality cream should last for 24-hours.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 234
Fat. Total: 22g
Protein: 1g
Carbohydrates, Total: 8g
Sodium: 23mg
% Cal. from Fat: 85%
Cholesterol: 82mg
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: phillip Reviewed: 09/28/2008
I made whipped cream for the first time, and use this one. This recipe was great, I use french vanilla instead of regular vanilla. It gave it great flavor, I'm never buying store bought whip cream again.
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