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Whipped Cream

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Preparation info
  • Makes about

    750 g

    • Difficulty

      Medium

Appears in

By David Chang and Peter Meehan

Published 2009

  • About

Ingredients

  • 350 ml double cream
  • 125 ml soured cream
  • 30 g

Method

Combine the double cream, soured cream, icing sugar and salt in a large bowl and whisk with an electric mixer or by hand until medium peaks form. The whipped cream can be made ahead of time and kept in the refrigerator for up to a few hours. Re-whisk before serving.

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