Aerosol Cream © Denzil Green Aerosol Cream is “whipped cream” that is sprayed out of a can. In North America, the most well-known brand name is Reddi-wip. The cream is not actually already whipped in the can; rather aerosols in the can aerate the cream as it is sprayed and cause it to foam out,…
Chantilly Cream is whipped cream flavoured with vanilla. The French name is Crème Chantilly. In France, housewives have been buying Crème Chantilly in aerosol cans since the early 1970s (though flavoured with natural vanilla pods from Madagascar, bien sûr.) Orange Chantilly Cream After the cream has been whipped and flavoured with vanilla extract, it is…
A very quick trifle recipe.
Chiboust cream is pastry cream with stiffly beaten egg whites folded into it. It can be flavoured with chocolate, liqueurs, orange zest, and / or vanilla. Vanilla is the most common flavouring. It can be served plain and chilled on its own, or used as a filling for cakes or pastries. It is used, for…
Dream Topping is a whipped non-dairy topping sold in the UK for desserts that is made at home by the consumer from a powder. It is sold in envelopes. Each Dream Topping envelope has 1.3 oz / 36 g of white powder in it. You add 125 ml (4 oz / 1/2 cup) of cold…
Dream Whip © Denzil Green Dream Whip is a whipped, non-dairy topping sold in North America for desserts that is made at home by the consumer from a white powder. [1] There are 2 packets of the powder in a small box of Dream Whip; 4 in the large box. Each packet has 1.3 oz…
Frozen Whip Topping is a commercial product marketed as a substitute for whipped cream. It has several use advantages: costs less than dairy-based whipping cream; holds its shape longer than real whipped cream can be whipped after freezing, which whipping cream cannot be; volume increases by 300%, compared to 150% for whipping cream; it is…
Even though this is a white sauce, you will want a good hearty red wine to stand up to it.
Light Whipping Cream has a butterfat content of 30 to 35%. That makes it slightly slower in fat than regular Whipping cream (which is 35 to 40%.) Cooking Tips Use as you would any Whipping Cream. Substitutes See substitutes for Whipping Cream.
Reddi-Wip Magazine Advertisement from the 1960s Reddi-Wip is a trademarked brand name of aerosol cream — whipped cream that you spray out of a can. See main entry on aerosol cream for an explanation of how it works. In North America, there are many companies that produce aerosol cream, but chances are no one will…
This is a cheat’s version, but who’ll complain if you hand it to them?
There are three culinary meanings of “to whip” in a kitchen. Add Air To whip is to beat something with a utensil. The purpose is to incorporate air into it to provide body. Usually it’s something liquidy being whipped that will hold air, such as heavy cream or eggs. Water for instance, is never “whipped”,…
The 5th of January is Whipped Cream Day! At first blush, it’s understandable if your first reaction is — what? The Christmas and New Year bingeing ended just four days ago, and already you’re saying let’s eat whipped fat now? There’s actually a reason for it, though. On this day in 1914, Aaron “Bunny” Lapin…
Whipped Cream © Denzil Green Whipping cream contains between 35 to 40% butterfat. It is extracted from whole milk by whizzing milk around in centrifugal separation tanks. Though the cream is pasteurized, it is not homogenized, as homogenization would impact the ability of the cream to take in air when whipped. When whipped, the cream…
