Recipe courtesy Wayne Harley Brachman
Show: Cooking LiveEpisode: Week of Sunday: Ice Cream Sundays
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In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino or vanilla. Whip to fluffy peaks, about 2 minutes.
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Read all 11 reviews
on May 15, 2011
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All I can say is, Perfect!
on June 29, 2010
I've made this twice so far. The first time I used the full tablespoonful of vanilla extract. I found the vanilla to be a bit overpowering so the second time I made it with about half as much vanilla and it turned out perfect!. This is so easy & delicious, I'll never use store-bought whipped cream again.
on June 18, 2010
You can usually store fresh whipped cream like this for up to 10 hours. Just rewhisk for about 10-15 seconds before using :
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