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Making Whipped Cream

September 11, 2009

Freezing Whipped Cream. Making Whipped CreamThis tip is to help cut down on grocery cost with just a little time and fore-thought. Get heavy whipping cream (the best buy is a half gallon). Then, whip it with either an electric mixer or a whisk to your desired consistency (whipped cream has stiff peaks, while butter comes off the walls of the bowl and sticks to your whisk in a big clump). Experiment with what size bowl you use, as it does help.

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Next, add your ingredient (use powdered sugar for whipped cream; salt for butter) to taste. Finally, put in smaller containers/waxed paper and store it in the freezer. The freezer keeps the butter/whipped cream longer. Take out each smaller portion and put in the fridge as needed. We get 3-4 lbs of butter from one half gallon, and it saves us a pretty penny.

Source: My husband.

By Bonnie from Spokane, WA

 
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More Solutions

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August 31, 2007

I was making a sundae and ran out of whip topping, so here is a good recipe for making whipped cream.

 
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October 18, 2006

You can whip cream faster by chilling the bowl and beaters in the fridge before whipping. A few drops of lemon juice will help the cream stiffen.

 
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February 10, 2005

Whipping cream will not separate if you add 1/4 tsp. unflavored gelatin per cup of whipped cream.

 
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