Whipped Cream
4 comments
Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
Serve immediately or hold for up to eight hours.
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 ...
