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This might be exactly what I need!

So, the 20 oz and the 4 oz are the same kind of creams? I'm gonna try it this weekend.


Yep, all 24 oz should be plain old heavy whipping cream, typically 36% fat. (Less that 30% fat will not whip into a decent foam, so light cream is not an option.)

When it’s time to whip, remember to use a chilled bowl. Whip until it forms nice peaks that hold their shape, but no further.

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