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THE ART OF WHIPPING CREAM
hipping cream is not as easy as it sounds. You need to take care to beat it to the right consistency, as over-whipping will result in butter and under-whipping will prevent the dessert from setting properly! To get perfectly whipped cream, place ice-cold unbeaten whipped cream in a bowl. It is important for the cream to be cold so that it gets aerated properly and increases in volume. Whip using an electric beater till it doubles in volume and thickens enough for it to be piped or layered on cakes. To check whether the cream has reached the right consistency, try spooning it. It should not drop off easily. If you wish to sweeten your cream, add sugar before you start beating the cream and it is advisable to use only powdered or icing sugar. The heavier the cream, lesser the time required to whip it.
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