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.
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Well played. You deserve a cookie.
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