Brown Sugar Whipped Cream
 
Makes about 1½ cups
Ingredients
  • ¾ cup (180 grams) heavy whipping cream, chilled
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ¼ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream, brown sugar, and salt at high speed until stiff peaks form, 2 to 3 minutes. Cover and refrigerate for up to 24 hours.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tangerine-tart/