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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.
Brush tart crust with melted jelly before layering with fruit. That will help seal the crust…
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Batter for a two-layer 9-in. cake can be used to make 2 to 2-1/2 dozen cupcakes. Fill greased or…
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