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Easy Whipped Cream
March 27, 2011

This was pretty good. I doubled the amount of heavy cream for less of a sour cream taste and adding 1/2 packet of unflavored gelatin completely dissolved in 2 oz of warm milk. When the cream was beaten to about 10 seconds away from the stiffness I like I added the dissolved gelatin and continued beating to incorporate it evenly. Adding the gelatin stabilizes the whipped cream allowing it to be kept in the refrigerator for several days without going runny.

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