Kitchen Hint of the Day!

Whipping up some heavy cream? Heavy cream will set up faster if you add seven drops of lemon juice for each pint of cream. But you don't necessarily need heavy cream to make whipped cream. Light cream can be whipped to a firm, mousse - like consistency if you add a tablespoon unflavored gelatin dissolved in 1 tablespoon hot water for every 2 cups of cream. After whipping refrigerate it for two hours.