klmama Posted November 23, 2022 Share Posted November 23, 2022 I was going to buy the blue Reddi-whip, but they've added corn syrup to it. Besides whipping my own heavy cream, are there any prepared whipped cream toppings without corn syrup? Quote Link to comment Share on other sites More sharing options...
lewelma Posted November 23, 2022 Share Posted November 23, 2022 Whipping heavy cream is really easy. Pour half out of the container and then shake it for 5 minutes. Kids love to do this. Just scoop it out when it is whipped. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 23, 2022 Share Posted November 23, 2022 we always do real whipped cream. It's easy. I use a hand mixer since I'm usually doing small quantities. (we only mix what we're going to use.) just pour some in a pyrex measuring cup, or a small bowl, sprinkle some sugar - and mix. you can make your own spray whipped cream. just an example. 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 23, 2022 Share Posted November 23, 2022 34 minutes ago, lewelma said: Whipping heavy cream is really easy. Pour half out of the container and then shake it for 5 minutes. Kids love to do this. Just scoop it out when it is whipped. actually that's how you make butter. 1 Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 23, 2022 Share Posted November 23, 2022 Truwhip has several varieties. https://www.truwhip.com/ Quote Link to comment Share on other sites More sharing options...
barnwife Posted November 23, 2022 Share Posted November 23, 2022 1 hour ago, gardenmom5 said: actually that's how you make butter. Well, yeah, it is. But...first it's whipped cream. If you continue whipping/shaking, it turns to butter. Back in my waitressing days, I worked in a restaurant that made it's own whipped cream. We used a stand mixer. More than once, a waitress would start it, get distracted/busy, and come back to find butter. So we'd give that to the baker to use in desserts and start again, determined not to get distracted. OP, I can't fathom why one wouldn't just whip their own if trying to avoid ingredients, especially if you have a hand mixer or stand mixer. 4 Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted November 23, 2022 Share Posted November 23, 2022 Cabot Whipped Cream. Best whipped cream that is not homemade. No corn syrup 2 Quote Link to comment Share on other sites More sharing options...
MEmama Posted November 23, 2022 Share Posted November 23, 2022 Oakhurst doesn’t contain corn syrup, but might only be available locally in northern/New England, I’m not sure. Seconding Cabot too. Quote Link to comment Share on other sites More sharing options...
math teacher Posted November 23, 2022 Share Posted November 23, 2022 Yes, homemade whipped cream is the way to go. 4 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 23, 2022 Share Posted November 23, 2022 I never ate prebought whipped cream in my life until adulthood, and we had whipped cream about once a week with pancakes. Our parents just bought heavy cream and had us beat it with a rotary eggbeater - yes, by hand, no electricity! - with powdered sugar for several minutes, and then we got to lick the beaters. Whipping your own cream is easy, and it does not take a very long time either. 2 Quote Link to comment Share on other sites More sharing options...
klmama Posted November 23, 2022 Author Share Posted November 23, 2022 These other brands aren't available here, so real whipped cream it is. Can the leftovers be frozen? Quote Link to comment Share on other sites More sharing options...
madteaparty Posted November 23, 2022 Share Posted November 23, 2022 7 hours ago, lewelma said: Whipping heavy cream is really easy. Pour half out of the container and then shake it for 5 minutes. Kids love to do this. Just scoop it out when it is whipped. Really? I don’t need a kitchenaid or something? I don’t even have a hand mixer anymore… 1 Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted November 23, 2022 Share Posted November 23, 2022 We add 1/4 cup of sour cream per cup of heavy whipping cream. It stabilizes it and helps it last a few days in the fridge. It’s nice to have it ready to go and not have to whip right before serving. 1 Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted November 23, 2022 Share Posted November 23, 2022 If you whip your own, add a dash of vanilla too. Quote Link to comment Share on other sites More sharing options...
plansrme Posted November 23, 2022 Share Posted November 23, 2022 (edited) If you need small quantities, let's say to top a pie that you will eat over the course of a week, Pampered Chef has a gadget that uses a plunger to whip cream right in the attached container,. You put a lid on that container and store it in the fridge as you use it. I thought it was the stupidest thing ever until I tried it. It keeps a day or two, and then I plunge/whip some more for that last slide of pie. ETA: It takes under a minute to plunge whipped cream using the PC gadget. Edited November 23, 2022 by plansrme 1 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 23, 2022 Share Posted November 23, 2022 58 minutes ago, klmama said: These other brands aren't available here, so real whipped cream it is. Can the leftovers be frozen? Leftover whipped cream? I am unfamiliar with this concept. How would that even happen? I don't understand this. 7 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 23, 2022 Share Posted November 23, 2022 5 hours ago, barnwife said: OP, I can't fathom why one wouldn't just whip their own if trying to avoid ingredients, especially if you have a hand mixer or stand mixer. or even one of those "drink" blender things would probably work. We almost always use a hand mixer. dudeling will now make it himself. and he doesn't want to do much of anything. I have small mixing bowls (really small), or even just a 2C pyrex measuring cup. (only making a cup) 4 hours ago, itsheresomewhere said: Cabot Whipped Cream. Best whipped cream that is not homemade. No corn syrup Not available here. 30 minutes ago, Forget-Me-Not said: We add 1/4 cup of sour cream per cup of heavy whipping cream. It stabilizes it and helps it last a few days in the fridge. It’s nice to have it ready to go and not have to whip right before serving. I found if I mix it to the right consistency, it will last a few days in the fridge. except, dh will grab leftovers and put them in his omelet. and I would put a dollop on hot chocolate . . . Quote Link to comment Share on other sites More sharing options...
marbel Posted November 23, 2022 Share Posted November 23, 2022 We just whip as much as we need at a time. My husband can whip it with a whisk in a few minutes; I could too but I am lazy and weak so use a hand mixer if he's not around to whomp it up. If you are sweetening it, it's easier if you add the powdered sugar in gradually after it has started to thicken a little. Vanilla is a good addition. Cinnamon or other ground spices are good too, depending on the flavor if the item being topped. If we have a small amount of whipped cream left, I put it in the fridge to add to my coffee the next day. But there is really not enough for leftovers. But we are generally doing it for our small family so we know the approximate amount needed, would be different if we were doing for a crowd. Re: pouring out half and shaking the container to whip the rest: this is intriguing to me, but I'm not picturing it. The volume once whipped would seem to be too great to fit in the container, wouldn't it? Quote Link to comment Share on other sites More sharing options...
Frances Posted November 23, 2022 Share Posted November 23, 2022 2 hours ago, Forget-Me-Not said: We add 1/4 cup of sour cream per cup of heavy whipping cream. It stabilizes it and helps it last a few days in the fridge. It’s nice to have it ready to go and not have to whip right before serving. Interesting. Ours is usually fine for a few days with no additions. 2 Quote Link to comment Share on other sites More sharing options...
lewelma Posted November 23, 2022 Share Posted November 23, 2022 6 hours ago, madteaparty said: Really? I don’t need a kitchenaid or something? I don’t even have a hand mixer anymore… Well, that is how we do it. So I know it works. You have to pour out half so you have room to shake the liquid. Ours comes in a small plastic bottle with a lid, so unscrew the lid, pour out half, put the lid back on, shake it until it is done, and dump it out. You can put a small spatula in it to get the rest out. Then, you put the other half of the cream back in the container and in the frig for the next day when you need to shake it. Easy. No mess to clean up because it is all in the container. Here in NZ, people are regularly seen shaking cream at a party before dessert is served. 1 1 Quote Link to comment Share on other sites More sharing options...
lewelma Posted November 23, 2022 Share Posted November 23, 2022 12 hours ago, gardenmom5 said: actually that's how you make butter. Yup, it is. You shake for 5 minutes for cream, and 10 minutes for butter. I have had kids shake the cream too long and bring me butter and say 'I don't know what happened but the cream is now a lump.' 2 Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted November 23, 2022 Share Posted November 23, 2022 4 hours ago, Frances said: Interesting. Ours is usually fine for a few days with no additions. Same here. 1 Quote Link to comment Share on other sites More sharing options...
crazyforlatin Posted November 23, 2022 Share Posted November 23, 2022 6 hours ago, Harriet Vane said: If you whip your own, add a dash of vanilla too. We do this too, adding vanilla means no need for sugar for those on sugar-free diets. 2 Quote Link to comment Share on other sites More sharing options...
Clarita Posted November 23, 2022 Share Posted November 23, 2022 Professional Whipped-Cream Dispenser - Highly Durable Aluminum Cream Whipper, 3 Various Stainless Culinary Decorating Nozzles and 1 Brush - Whip-Cream Canister with Recipe Guide - Homemade Cream Maker https://a.co/d/6wX4PLp This gadget will also give you instant whip cream. If you would like to use whip cream all the time. Added benefit is you can use it to make whipped other purees as well (you know if you want to be pretend to be a Michelin star restaurant). 1 Quote Link to comment Share on other sites More sharing options...
Clarita Posted November 23, 2022 Share Posted November 23, 2022 I am not understanding how people are keeping whipped cream in the fridge for days. Mine always disappears on me. 2 Quote Link to comment Share on other sites More sharing options...
EKS Posted November 23, 2022 Share Posted November 23, 2022 For us the spray can is an integral part of the experience. 1 Quote Link to comment Share on other sites More sharing options...
MEmama Posted November 23, 2022 Share Posted November 23, 2022 22 minutes ago, Clarita said: I am not understanding how people are keeping whipped cream in the fridge for days. Mine always disappears on me. One can lasts us months. The only thing we use it on is fresh berries in summer. Quote Link to comment Share on other sites More sharing options...
Danae Posted November 23, 2022 Share Posted November 23, 2022 7 hours ago, gardenmom5 said: or even one of those "drink" blender things would probably work. They do work very well. I usually use an electric mixer, but I’ve used the blender bottles (big cups with lids and a wire ball inside that you shake to blend) when traveling. Two cups of heavy cream and a pack of instant pudding in a blender bottle also makes a quick “mousse” dessert. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.