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Recipe Summary

Yield: Makes about 2 cups

Ingredients

Ingredient Checklist

1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled

3 tablespoons superfine sugar

Seeds from 1/4 Plumped Vanilla Beans, or 1/4 teaspoon pure vanilla extract

Gallery

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Yield: Makes about 2 cups

Makes about 2 cups

Ingredients

Ingredients

  • 1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled
  • 3 tablespoons superfine sugar
  • Seeds from 1/4 Plumped Vanilla Beans, or 1/4 teaspoon pure vanilla extract

Directions

Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.

Prepare an ice-water bath. Remove bowl from freezer and set in ice-water bath; add heavy cream. Fit the beaters into a handheld mixer and mix on high speed until cream is lightly thickened and beater leaves a trail on the surface.

Gradually add sugar and vanilla and continue beating until soft peaks form.

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All Reviews for Whipped Cream for Triple-Chocolate Chocolate Pudding

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All Reviews for Whipped Cream for Triple-Chocolate Chocolate Pudding

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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