Posted on 12/18/2016 6:23:46 AM PST by billorites
And so it begins.
Take heavy cream, add sugar and vanilla, and then follow the directions given my our canine chefs...
I prefer the whipped cream that I can scoop out anyway.
and nitrous oxide.
Proof that Trump’s presidency is already resulting in chaos and terror. (For baker’s)
/s
Cool Whip (or equivalent) in tubs. If you want to make swoopy-designs with it, you can use cake-decorating tools.
(Darling whippets! Makes me want another greyhound.)
Many people now assume that whipped cream is something new that only comes in cans with spouts or in plastic tubs—I amazed a young aquantance of my by showing how it’s actually made from cream and sugar in a bowl. Mind blowing.
Hmm, KHC (Kraft) has moved up nicely this month! Wonder if that’s a Cool Whip effect or just overall market gains.
This is no laughing matter!
Anybody know why they use nitrous oxide as a propellant and not just compressed air?
Maybe women are getting laid more.
Good grief. Whipped cream is ridiculously easy to make. And considerably better.
I won’t allow Cool Whip in my home.
You want to try something a little different and very tasty? Get a can of coconut cream, NOT coconut milk, might have to go to an Asian grocery store. If you search, there are instructions online on how to whip it. It won’t be a thick as dairy whipped cream, but ahhh, it is delicious. Plus it’s easy to keep a can in the frig all the time, ready to whip.
Tangentially related, this album cover had a tremendous influence on me around age 12-13.
Cream, vanilla, sugar
Whisk until the desired consistency is reached.
Put on food
Eat
Nitrous dissolves in the butterfat. When the pressure is released by dispensing the liquid cream, vanilla and sugar product, the trapped nitrous boils and fluffs up the ‘whipped’ cream.
Think of it as giving the mix the bends....
I'm guessing it would spoil too quickly with compressed air. N2O gives it shelf life.
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