| Go back |
Whipped creamtopcook.tomathouse.comPreparation:Place a metal bowl and a metal whisk in the freezer for 10-15 minutes.Place 2 tablespoons of sugar in a chilled bowl and add 1 cup of heavy cream. Whip until stiff peaks form. The whipped cream can be stored in a tightly sealed container for up to 10 hours. When ready to use, whisk again for 10-15 seconds. Exit: 1.5 tbsp. Ingredients: |