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Print this Recipe    Whipped Cream 07

WHIPPED CREAM FROSTING

Whip 1 cup chilled, heavy cream (I place the bowl in another bowl
that has ice cubes and water in the bottom to keep the cream
chilled). Caution: don't whip so long you turn the cream into
butter. Beat until it holds its shape and the beater leaves tracks.

Use to frost 8' OR 9" layer cake. 1 1/2 c. heavy cream fills and
frosts 2 - 8" or 9" layers. Sprinkle shaved chocolate, toasted or
plain shredded coconut, chopped nut meats, cinnamon, cut-up gum
drops, or pitted dates on frosted cake.

For sweetened whipped cream: Allow 2-4 T. granulated sugar to 1
cup heavy cream. Beat cream until it begins to thicken. Add sugar
gradually, and 1/4 t. vanilla or almond flavoring, or sherry to
taste, while beating until cream just holds shape - no longer.

Chocolate Whipped Cream: Place 2 T. cocoa and 2 t. granulated
sugar in a bowl add 1 cup heavy cream. Beat until it just mounds.

Coffee Whipped Cream: Place 2 t. instant coffee in a bowl; add 1
cup heavy cream. Beat until it just mounds.

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