Desserts
Before whipping cream, refrigerate the bowl and beaters for approximately 30 minutes. Pour the cream into a deep, chilled bowl; whip on high (with sugar if told) till gentle peaks form if the use of as a garnish. Beat till stiff peaks form if frosting a cake.If sweetened whipped cream is preferred, add 2 tablespoons confectioners’ sugar to each cup of cream earlier than whipping.
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