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The Secret of Whipping Cream

In whipping cream the secret of success is to have cream and dish as cold as possible. If the froth is skimmed off, as is sometimes recommended, it is apt to fall after a time. It is better to beat steadily until the whole mass is the proper consistency. It may be sweetened by adding a little sugar at a time, and the flavoring can be dropped in when it is nearly solid. Very thin cream cannot be whipped. If it is too thick, it must be diluted with a little milk or it will turn to butter in the process.