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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added about 2 years ago

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.

Rachel Gaffney added about 2 years ago

Thank you... great idea...!

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