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Sometimes a dollop of sweetened whipped cream is all you need to top your favorite cake or other dessert. To make ahead, slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 57 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 6 mg sodium, 2 g carbohydrate, 0 fiber, trace protein.
Originally published as Sweetened Whipped Cream in Complete Guide to Baking , p143
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Mar. 22, 2012 by heatherlawrence
Easy and so delicious!
Reviewed on Nov. 14, 2011 by darlenam
This tasted so good but took me a few tries. I over mixed a few times and ended up with a curtled mess. I also wasn't sure the speed of the mixer but figured it out. I will use this from now on because it taste so much better than store bought.
Reviewed on Aug. 23, 2011 by AlannaRed
I will not buy whipped cream ever again and have been complimented many times on this recipe. I just tell them that I got it from the Taste of Home website.
Reviewed on Nov. 26, 2009 by budz mom
Isin't real whipped cream just the best stuff in the world?? My thanksgiving would not be complete without it (or birthday celebrations, or Christmas, etc, etc, etc)
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