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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.
Almond filling is typically used in pastries and specialty breads. Look for it near the canned…
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To keep meringue from getting beads of moisture on top, try not to make a meringue on a humid…
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