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To make perfect whipped cream, it’s important that the cream, the bowl and the beaters all be very cold.
Make sure that the bowl is big enough to hold the whipped cream and the beaters.
For better results, beat just one cup at a time. To whip cream on a hot day, place your bowl over a larger bowl filled with ice.
When adding a flavour to the cream, wait until the cream is almost perfectly whipped before adding sugar, maple syrup, vanilla, lemon zest or any other flavouring of your choice.
In order for the cream to stay fluffy in the refrigerator or on a cake, add 1 tbsp (15 ml) of skim milk powder or icing sugar per cup (250 ml) of cream to serve as a stabilizer.
If you want to whip less than 1 cup, do so by hand using a whisk.
And that’s the secret to making perfect whipped cream. Light, fluffy and creamy. Absolutely delicious!
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