Allen

June 22, 2024 at 9:06pm

There is a difference in the professional quality heavy whipping cream that I’m sure you’ve always used (40% fat) and the hwc most of us can get (35%), so that could be a big difference in your professional experience and most of ours at home - that and exact and proper technique and handling at all times - I recognize my limitations in ingredients and skill and appreciate the helpful suggestions here -

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