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Whipped Cream
- Makes about
750 g
- Difficulty
Medium
By David Chang and Peter Meehan
Published 2009
Ingredients
350 ml 125 ml 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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