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Suggest a better descriptionPour cream and buttermilk into a lidded jar. Replace lid, shake, and let mixture rest at room temperature 6 to 8 hours. Refrigerate at least 24 hours; mixture reaches optimal thickness after 4 to 5 days. In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 1 | ||
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Calories: 733 | ||
Calories from Fat: 615 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.3g | 91 % | |
Saturated Fat 42.5g | 213 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 253.5mg | 78 % | |
Sodium 164.3mg | 6 % | |
Potassium 338.8mg | 9 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 23.7g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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