Whipped cream is always a few seconds away.
Herein lies the major drawback of the impromptu cream usage: the shelf-stable stuff has to be refrigerated for at least six hours before being whipped.
Of course, this isn't much of a surprise:Still, having to remember to stick the box of cream in the fridge the morning before a dinner party seems easier than having to remember to buy the cream in the first place. Plus, now that I can stock my pantry with boxes of cream from
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