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4 to 6
Easy
By Fred Plotkin
Published 2001
This is a wonderful accompaniment to many cakes.
For every 1 cup/225 ml heavy cream that you use for whipping, add 1 teaspoon/5 ml top-quality grappa. Pour the cream and grappa into a chilled bowl and whip until frothy using an egg beater. If you do not intend to use the cream right away, cover it with plastic wrap and place in the refrigerator. Use within 2 hours.