Whipped Cream

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Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

SERVES24 (Makes about 3 cups)

TIME10 minutes, plus 20 minutes freezing

Whipped Cream

WHY THIS RECIPE WORKS

Cream can go from properly whipped to overwhipped in a matter of seconds. If cream becomes granular and curdled-looking, you’ve beaten it too long and must start over with a new batch. For our best whipped cream recipe, we switched from an ...

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