When do you make your whipped cream?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
Unnecessary kitchen junk. |
Anonymous
This. https://sugargeekshow.com/recipe/stabilized-whipped-cream/ |
Anonymous
| I don't. I buy redi whip and cool whip and they guests may choose. If they mind, they don't let on and keep showing up to be fed year after year so... |
Anonymous
|
In our house, this is a tween/teen/young adult kid job that happens between dinner and pie time. Some clear the table and do the dishes while others (a bit later) whip the cream, get out the ice cream or any other toppings, refill drinks, and get out the dessert plates and serving implements.
But agree with those who say it’s fine to make it the morning of and hold in fridge as well. Not sure what’s up with the PP who says it degrades into a soupy mess after a few hours. Ours is made with cream, a small amount of sugar, a pinch of salt, and some vanilla, and there are no discernible changes in texture for 18-24 hours. |
Anonymous
|
I make it with my Bamix. It's done in less than a minute so I have the ingredients prepped in the container before guests arrive and just whip it up as dessert is coming out.
The texture seems to hold fine for a day or two but it's best freshly whipped. I don't use any stabilizers. Just whipping cream, vanilla, sugar, and some spices (for pumpkin pie). |
Anonymous
That's cool. Everybody's kitchen is exactly the same like yours. |
Anonymous
This. Never had a problem with whip cream separating - usually lasts 24 hours+ with no problems |