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When you run out of whipped cream, whip slightly thawed vanilla ice cream until it becomes smooth and forms peaks. Use on your pie or other desserts as a topping.

To create the best volume when whipping cream, the cream, bowl, and beaters should be chilled; then place the mixing bowl in a bowl of ice water will whipping the cream.

When a recipe calls for butter or margarine, use it in stick form. Tablespoon for tablespoon, the whipped form is not an exact substitute because it weighs less.