This is a lovely recipe. To ensure great results and wonderfully flavored whipped cream I always purchase "pasteurized" rather than "ultra pasteurized cream". Look for it at Trader Joe's and/or Whole Foods. It makes all the difference in the world! Another trick for making a very stable whipped cream is to add some dry, powdered milk while whipping the cream. Use the dry milk in lieu of the sour cream for a more pure whipped cream flavor. Made this way the cream will hold not only overnight, but several days in the fridge.
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This is a lovely recipe. To ensure great results and wonderfully flavored whipped cream I...