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Before whipping cream, refrigerate the bowl and beaters for about 30 minutes. Pour the cream into a deep, chilled bowl; whip on high (with sugar if instructed) until soft peaks form if using as a garnish. Beat until stiff peaks form if frosting a cake.
If sweetened whipped cream is desired, add 2 tablespoons confectioners' sugar to each cup of cream before whipping.
Chill the batter for at least 1 hour before using to reduce any air bubbles.
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The two keys to perfect custard are timing and proper oven temperature. Underbaking results in a…
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