71.   Carefully fill puffs with pastry cream, ice cream, chocolate mousse, sweetened whipped cream or other dessert fillings.

72.   Cheese-filled omeletes, strips of bacon, and waffles topped with whipped cream.

73.   Continue beating on medium speed, gradually adding all remaining sugar, until whites are very thick, smooth and creamy and the consistency of softly whipped cream.

74.   Cooks who like to paint the lily can top each portion with unsweetened whipped cream, or an ice cream, nut or vanilla.

75.   Cool and top with whipped cream before serving.

76.   Cool thoroughly, fold in whipped cream or thawed whipped topping.

77.   Cover with biscuit tops, then garnish with a little more whipped cream.

78.   Cover it with whipped cream and freeze it.

79.   Cover it with whipped cream or creme fraiche.

80.   Cover top and sides of cake with whipped cream with a spatula or knife.