Whipped Cream ( Eggless Desserts Recipe)


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One of the most common ingredients, used in almost all recipes in this book. Whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set. You can make whipped cream in advance and store it for a day or two, but once whipped cream is beaten, always keep it refrigerated.

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Preparation Time: 
Makes 2 cups


1 1/4 cups unbeaten whipped cream

1 electric beater

  1. Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick.
  2. Refrigerate till use.
  3. Handy tip: to check if the whipped cream is done at step 1, when spooned out it should not drop off easily.
RECIPE SOURCE : Eggless DessertsBuy this cookbook
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