Freshly whipped cream adds a delightfully rich finish to many desserts. It's easy to make if you know a few tricks. Be sure the cream is fresh (check the sell-by date) and is not ultrapasteurized; it will whip higher. Chill the cream well and beat it in a deep chilled bowl with a chilled whisk or electric mixer beaters. Beat just until soft or stiff peaks form, but do not overbeat or the cream will turn into butter. Once whipped, the cream will hold for about 30 minutes, covered and refrigerated.
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