Whip it, whip it good
As far as we're concerned, a shortcake isn't complete without a large dollop of pillowy, freshly whipped cream to top it off. And although many recipes will call for a mixer to do the heavy-duty whipping, we actually prefer to whip our cream by hand. Hear us out: If you start with really,cold cream and a nice whisk, whipped cream is nearly impossible to mess up.
Making the stuff by hand gives you more control over the final texture, meaning you can see exactly when you've created those perfectly soft peaks. Did we mention it takes only a few minutes?likes to add a little crème fraîche, yogurt, or sour cream for a little acidity to help offset the heavy richness of the cream. Use a sturdy whisk and go around the bowl—this isn't a time for fancy figure-8s, just good, old-fashioned whisking.
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