How To Make Real Whipped Cream and Avoid Cool Whip!

I use sucanat. It seems to dissolve just fine. About half a tablespoon per serving is all I really need. Cream is sort of sweet as it is, plus it is already going on a sweet dessert.

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Kelly,

We add a bit of powdered raw cacao (it doesn’t need much) and call it chocolate pudding. Yum! Sometimes I’ll use brown sugar instead of rapadura because it seems to dissolve better and family likes it. I don’t think I’ve ever put vanilla; thanks for the tip.

Beth

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I’ve never put sugar in my whipped cream at all. Try it, it’s very sweet without sweetening!

I looked into the dispensers, NancyO. I don’t have one. They have to be kept in the fridge to keep the cream cold. They use a carbon dioxide canister (about the size of a large bullet) for propellant. The canisters can’t be refilled and have to be replaced after 75-80 “squirts.”

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I love whipped cream! Yum. I use stevia for sweetening. Stevia and vanilla mixed together seem to get rid of the stevia aftertaste.

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I dont have any beaters or mixers so i have to whip mine up myself, lol. Im my cream, i use a little maple syrup and then a splish (not even a splash, just a splish lol) of vanilla extract. Tastes Great!

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My son has one of these canisters to make whipped cream. It works great and there isn’t any need to add sugar, it tastes great whipped up plain.

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I put an iSi cream whipper on my wish list and my son got it for Mother’s Day for me a few years ago (sold at Sur La Table and similar kitchenware stores, but the prices are better and there are more size options at restaurant equipment stores like Smart & Final, etc.).

I love it! All my friends got cream whippers after seeing mine in action. I have the 1 pint (2 cups) size – the 1/2 pint is simply too small and needs refilling more often (and therefore more gas chargers) and the footprint in the fridge is the same, only the height is slightly higher. This devise is what restaurants use to make whipped cream for topping desserts, ice cream, and drinks (unless they are cheapening out and using “whipped topping”).

You pour the cream in the bottle, add a bit of sweetener, liqueur or whatever flavoring if you want, screw on the top, insert the nitrous oxide gas charger into the holder and screw that down to release the gas into the cream. A few shakes distributes the gas into the cream. The empty gas charger is removed (unscrew fast or the valve will not close fast enough to prevent the nitrous oxide from escaping while the holder is releasing), then the cream can be dispensed through the nozzle. Some versions come with different nozzles for different effects. These are great for icing cakes with rosettes of whipped cream instead of frosting (much less sugar).

The nitrous oxide keeps the cream from oxidizing(spoiling) so it stay fresh longer than as liquid cream (http://en.wikipedia.org/wiki/Whipped-cream_charger). In our house, that cream whipper is emptied much faster than oxidation can occur but in a more “moderate” cream consumption household, fresh cream will keep for weeks if the whipper is consistently stored in the fridge between uses.

The cream used must be heavy or whipping cream with a high butterfat content(lighter creams and half and half won’t work). Ultra-pasteurized cream will work, but not as well as simply pasteurized cream (though it seems supermarkets now mostly stock ultra-pasteurized with gums, stabilizers, and preservatives). I generally use a whole bottle of Trader Joe’s heavy cream – high butterfat content and no additives at a good price. Be sure to remove and rinse the dispenser nozzle between uses to avoid a clog or buildup of dried cream.

I don’t sweeten the cream, but YMMV. A quick shot of whipped cream does wonders to make plain fresh seasonal fruit, pancakes/oatmeal, or homemade hot chocolate seem like dessert to kids. Over time if you reduce the sugar level, they get used to that, too.

The nitrous oxide chargers are used/abused as a fast recreational drug, so be aware that for that reason, one usually has to ask at the store for replacement chargers (you won’t find them on shelves). And be alert with your nitrous oxide chargers if you have any members of the household who would find this fun (just a warning). Also, there are air shipping rules that prohibit shipping the chargers via air freight (the gas is under pressure) so if you order them, ground shipping is likely to be your only option. I buy the chargers in larger boxes at Smart & Final – cheaper than the mall kitchenware stores. One charger works on all sizes (and you can’t add more cream without using another charger) so I advise getting at least the pint size. Nearly everyone I know wishes they got one larger than a 1/2 pint, especially when entertaining or with larger families..

For large amounts of whipped cream used at one time, I still use my Kitchenaid stand mixer with the whisk attachment, but for quick decorative shots always ready in the fridge, you can’t beat a cream whipper.

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I want to make pistachio pudding and would prefer to use real whipped cream instead of cool whip, but I am concerned that it won’t hold up. Has anyone tried it?

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Take 1tsp of unflavored gelatin and mix with 4 tsp of cold water. Place briefly on the stove until disolved. While beating the whipped cream, slowly add the gelatin (it does not have to be cold). this helps to stabilize the whipped cream for cakes and moose.

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