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I am baking a cake type thing for a spanish class and it calls for beaten cream. what is that and how do I do it? is it like half and half or something? I mean its supposed to go on top of this cake thing. so I don't know what it is...
Whipping cream doesn't require sugar added to it, and I wouldn't add it unless the recipe specifies it. If it's going on top, then you might want to add the sugar, but use icing sugar - not granulated sugar.
But, pinkpearl is right - it's called 35% or whipping cream.
I think it might be whipped cream, which is calling whipping cream in the stores, 35% fat which is more than half and half.. you whip it with an electric beater and add about 2 teaspoons of sugar per 250 ml.
so get the whipping cream and add sugar and beat it?
