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SCHLAGSAHNE (Whipped Cream)

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Ever wonder how the Germans get their real whipped
cream to stand up on their beautiful tortes?

Over low heat dissolve 1/2 tsp. unflavored gelatin in
1-2 tsp. water. Cool slightly, but still must remain
liquid. Whip 1/2 pint cream. As the cream begins to
stiffen, gradually add the dissolved gelatin.
Add 2 Tbsp. powdered sugar and flavoring. Will keep
one to two days in the refrigerator.

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Last updated March 7, 2005