New on FineCooking.com: Whipped Cream

In answer to another twitter friend, I explore the wonders of whipped cream, and give advice on how to stabilize the whipped cream. I also create a metaphor, but restrain myself from stretching it too far and, like over-whipping cream, causing it to break down and only be useful for butter.

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Comments

[hkmouse]

Would cream of tartar work as a stabilizer?