| 31. | Fish chowders and bisques are often made with whipping cream.
|
| 32. | In small bowl, beat whipping cream until stiff peaks form.
|
| 33. | _1 / 2 cup heavy whipping cream ( whipped foamy)
|
| 34. | 1 cup whipping cream or a little more if needed
|
| 35. | Tear the bread into pieces; soak in the whipping cream.
|
| 36. | Combine chocolate and 1 1 / 2 cups whipping cream.
|
| 37. | 1 / 2 cup whipping cream, plus more for topping
|
| 38. | 1 / 2 cup whipping cream, whipped to soft peaks
|
| 39. | 1 / 2 cup heavy cream ( whipping cream)
|
| 40. | Chill a bowl, and beat whipping cream until stiff.
|
