Love it. It's a staple I keep on hand for recipes.

Anonymous wrote:i don't understand it. How is it easier than just using already cold cream from the fridge?

It's not. It just keeps much much longer so you don't have to run to the store for fresh whipping cream. Provided, of course, that you chill it ahead of time or just store it in the fridge.

i don't understand it. How is it easier than just using already cold cream from the fridge?

I couldn't get it to whip. I didn't chill it, so maybe that was my problem. I loved the idea of being able to make strawberry shortcake even if I didn't have cream around (as it's not exactly on our regular shopping list).

I'm sure it's fine. None of the ultra pasteurized milk in the cold section actually has to be refrigerated. They just know people expect milk to be refrigerated so sell it there.

i buy it for whipping. its fine. i add vanilla and sugar, it may not be as delicious plain.

We use it. It needs to be chilled to whip. It's handy to have on hand. It's not a seasonal item at our TJs, at least that I've noticed.

You are wrong. It's excellent, and perfect to keep on hand for sauces, etc.

It's also a semi-seasonal thing (only in fall/winter), or so I was told. So if you decide you like it, stock up.

I use it for cream based dishes that I make on occasion. It's handy to have in the pantry. Never whipped it tho.

I bought a box but my gut says it's not going to be good. Am I wrong?