Real Whipped Cream Dollops
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Talk about a clever idea; this is the best (and simplest!) way to impress company and even treat yourself. So go to it...
What You'll Need
- 1 cup ( pint) heavy cream
- 2 teaspoons confectioners' sugar
What to Do
- In a medium-sized bowl, whip the cream and confectioners' sugar with an electric beater on high speed for 4 to 6 minutes, until stiff peaks form. Spoon heaping tablespoon-sized dollops of the whipped cream onto a waxed paper-lined cookie sheet. Freeze for about 1-1/2 hours, until solid.
- Transfer the dollops to a resealable plastic storage bag, close tightly, and keep in the freezer until ready to use. Just before serving, remove one dollop per treat and allow to thaw before eating.
Makes about 24 dollops.
These will last in the freezer for up to 1 month.
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