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Sorghum Whipped Cream
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Ingredients
Recipe Preparation
Chill Equipment:
Place the mixing bowl and whisk (or mixer attachment) in the refrigerator for at least 10 minutes.
Whip the Cream:
In the chilled bowl, combine heavy cream, sorghum syrup, vanilla extract, and a pinch of salt.
Whisk to Soft Peaks:
Whip on medium speed until soft to medium peaks form. Be careful not to overwhip.
Hold for Service:
Use immediately or refrigerate, covered, for up to 4 hours. Gently rewhip if needed before service.
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