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    You are in: Home / Recipes / Whippy Whip Cream Recipe
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    Whippy Whip Cream

    Whippy Whip Cream. Photo by Baby Kato

    1/3 Photos of Whippy Whip Cream

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Olarouge's Note:

    This is by far the one & only recipe that you shall not mess up whatsoever! You will need three simple items; 1. Hand Mixer, 2. Heavy Whipping Cream, and 3. Granulated Sugar. This whipped specialty is best with fresh strawberries, ice cream, hot chocolate, and so much more...

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon c&h pure unbleached cane sugar (Granulated White)
    • 1 cup grade a ultra-pasteurized heavy whipping cream

    Directions:

    1. 1
      Measure up 1 cup of heavy whipping cream and pour into a small to medium size [chilled] mixing bowl. Turn on mixer to high speed and begin the the whipping of the cream. After about 30 seconds, slowly add 1 tablespoons of sugar to the cream while mixing. When mixing the cream, move beaters around bowl slowly until mixture becomes stiff.

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    Ratings & Reviews:

    • on April 16, 2013

      55

      What a tasty whipped cream, quick and easy to make too. Lovely served with Lemon Custard Cakes #492699. Thanks for sharing your recipe. Made for Pac Spring Safari 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2013

      55

      Easy great way to make whipped cream. Made for PAC Spring 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Whippy Whip Cream

    Serving Size: 1 (41 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 217.4
     
    Calories from Fat 198
    91%
    Total Fat 22.0 g
    33%
    Saturated Fat 13.7 g
    68%
    Cholesterol 81.5 mg
    27%
    Sodium 22.6 mg
    0%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.2 g
    12%
    Protein 1.2 g
    2%

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