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Basic Whipped Cream
- Active Time 5m
- Total Time 5m
- 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 24 hours.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
234 calories; 22g total fat; 82mg cholesterol; 23mg sodium; 8g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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