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Making perfect whipped cream

If you are whipping your own whipped cream, the key to success is cold. Make sure the cream is cold. Also, and this is the important part, make sure that the bowl and the whisk used for the whipped cream are cold too. I put them (the bowl and the whisk) in the freezer several hours ahead of time and this make a huge difference in how well my whipped cream turns out.
Rating: no ratings, 0 total Votes
Categories: kitchen cooking baking
Added: on Dec 27, 2007 at 8:45 am
Added By: an anonymous user

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Several hours is unnecessary! The beaters, whisk, and bowl are already as cold as they'll get after 15 minutes if at room temp to start with.
– Added by an anonymous user on Dec 28, 2007 at 8:31 pm
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