Whipped cream

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I am not using things like cool whip, so I am trying to make real whipped cream. How stiff will this get? so far mine is kind of stiff, but not really so stiff you could hold it upside down on a spoon and it wouldn't fall off. Is this possible, or not? Tell me everything you know!

-- Melissa in SE Ohio (me@home.net), March 03, 2002


I always whip my own cream-its much better than cool-whip! no, it isn't as stiff-it has a softer texture, but it should form a pretty good peak-it should stay on a spoon-if you don't hold the spoon upside down for very long! Did you add anything? we use a bit of vanilla, and just a tablespoon or so of sugar, though you can have it plain, I just like the vanilla taste. We just use it for special occasions though, which makes it even better. A real treat for us is about the last of June, its dairy month and blueberries are fresh-we make blueberry waffles with whipped cream! or ice cream....hmmmm or fresh peaches and cream-oh my!

-- Kelly (KY) (homearts2002@yahoo.com), March 03, 2002.

Cool Whip is NASTY. Real whipped cream can be whipped to suit ya. I actually like it kind of soft, not stiff.

-- Rose (open_rose@hotmail.com), March 03, 2002.

I put a little powered sugar in my whipped cream and 1 tsp vanilla per pint. I beat it till its pretty stiff but have found out if you beat it to long it turns into butter. You can kinda tell by the feel of it how long to beat it.

-- Roxanne (Roxanne143@webtv.net), March 03, 2002.

It helps to chill the bowl and the beaters before you start whipping the cream. I also like vanilla and a little bit of powdered sugar added.

A funny story about cool whip: My husband never knew that cool whip was supposed to be eaten when thawed. His mother ALWAYS bought cool whip and NEVER thawed it before using, so he thought it was supposed to be eaten frozen. Sigh, now he loves REAL whipped cream and doesn't even want to eat dessert if there's cool whip on it.

-- Charleen in WNY (harperhill@eznet.net), March 04, 2002.

My mom taught me a trick about whipped cream years ago. Use canned evaporated milk, pour it in a bowl and stick in a freezer for about 30-45 min. Add a little sugar and vanilla, and whip with a mixer. Works for me since we never have whipping cream when we need it, but always try to keep a couple of cans of evaporated milk around. I also add it to my bowl of cereal with whole milk to make it taste richer.

-- SteveD(TX) (smdann@swbell.net), March 04, 2002.

Good idea Steve, I will try that. Thanks to everyone for the ideas!

-- Melissa in SE Ohio (me@home.net), March 04, 2002.

I beat it pretty stiff (as close to butter as I can without turning it into butter), which makes it easy to store frozen as little "plops", or I just refrigerate the extra and use it in coffee or on hot chocolate. If you have any leftover Grand Marnier or other flavored liqueur, substitute that in place of the vanilla extract (which also is alcohol) for a different flavor.

It is nice to be able to get 100% whipping cream from places like Trader Joe's, instead of that awful stuff with carrageenan in it that most supermarkets carry.

-- GT (nospam@nospam.com), March 05, 2002.

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