from @Rachelgaffney: Do you have tips for whipping cream? Since I moved here, I find it collapses quickly. #AskMelissaclark
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
You know what works great for a more stable whipped cream? Adding either a little mascarpone or creme fraiche. They act as stablizers. Also buy the highest fat cream you can find, the more fat, the more stable.
Thank you... great idea...!
Cashews are the mvp of vegan ingredients
This queso is nuts.
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