31.   Fold whipped cream into peanut butter mixture and spoon into prepared crusts.

32.   Fold whipped cream into pudding mixture until no white streaks remain.

33.   Garnish with fresh strawberries and, if desired, more whipped cream.

34.   Frost top and sides with remaining whipped cream.

35.   I can live with a pound cake if it drips with moistness and is sturdy enough to hold some fruit and whipped cream.

36.   I go all out with the crepes with strawberries, raspberries, blackberries and whipped cream, lashed with Grand Marnier-laced maple syrup.

37.   I always buy Grade A ultra pasteurized heavy whipping cream because it quickly whips up to stiffness.

38.   In a medium bowl with an electric mixer on high speed, beat whipping cream until soft peaks form.

39.   In bowl of a stand mixer, using wire whip attachment or in a mixing bowl using a hand-held mixer, whip cream until frothy.

40.   In small bowl, beat whipping cream until stiff peaks form.