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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.
Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of…
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Melt 10 oz. chocolate or white candy coating. Stir in 1/3 cup light corn syrup. If using white…
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