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Whipped Cream Recipe-4170

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A cold bowl and whisk will give you much better results when you whip cream. Chill the bowl, the whisk or whisk attachment, and the cream until very cold.

Yield: Makes about 2 cups


  • 1 cup very cold heavy cream
  • 1 tablespoon plus 2 teaspoons granulated sugar


Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Sprinkle in the sugar and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.


Combine the sugar with 1 tablespoon plus 1 teaspoon unsweetened cocoa powder before adding it to the cream.

© 2006 Scharffen Berger Chocolate Maker, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

56kcal (3%)
10mg (1%)
0mg (0%)
61mcg RAE (2%)
20mg (7%)
6mg (0%)
3g (17%)
6g (8%)
0mg (0%)

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