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Reply to "How to serve homemade whipcream?"
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[quote=Anonymous][quote=Anonymous]Thought I’d add: I was flipping through an Ina Garten cookbook in her notes it said add 2 tablespoons creme fraiche to the whipped cream for stability. I’d try that because it would lend a nice subtle flavor too![/quote] I'm a little more downmarket than that, so I tend to use a little bit of cream cheese to keep it stable if I need a firmer consistency or hold for a longer period of time. Although at Thanksgiving we just keep a can of Reddi-Whip on the table for those who want it. [/quote]
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