Whipped Cream ( Desserts Under 10 Minutes )
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 14457 times
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.
- Combine the unbeaten whipped cream, sugar and vanilla essence in a deep bowl and beat with an electric beater for 10 to 12 minutes or till the unbeaten whipped cream is thick.
- Refrigerate till use.
- To check if the whipped cream is done at step 1, when spooned out it should not drop off easily.
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