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1 Meanwhile, whip the cream with the confectioners' sugar to soft peaks.
2 To whip the cream easily, set it on ice before whipping.
3 Meanwhile, whip the cream in a separate bowl, being careful not to overbeat it.
4 Using the same beaters, whip the cream to soft peaks.
5 Gently whip the cream to soft peaks and fold into the chestnut puree mix.
6 Lightly whip the cream , fold in three-quarters of the chocolate mixture, and add the meringues.
7 In a small bowl, whip the cream by hand to soft peaks -about two minutes.
8 Meanwhile, whip the cream until very light and fluffy, drizzle in the condensed milk and fold gently to combine.
9 Once the custard has cooled, whip the cream into soft peaks and fold into the custard to lighten it.
10 Sprinkle the fruit with sugar to make the juice drain more freely; whip the cream and mix with the juice.
11 While this is boiling, whip the cream to a stiff froth, and stand it in a cold place until wanted.
12 Whip the cream with the mascarpone and vanilla until soft peaks form.
13 Whip the cream and sweeten a little with some sugar or honey.
14 Whip the cream stiff in a large bowl or dish; set on ice.
15 Whip the cream until it is stiff and fold this into the mixture.
16 Whip the cream with a rotary beater until it is stiff.
Other examples for "whip the cream"
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This collocation consists of: Whip the cream across language varieties