Sunday, April 18, 2010

Whipping Cream

If I have said it once, I will say it again, Desperation is the mother of invention! I was whipping heavy cream for Strawberry Shortcake yesterday (for yet another family birthday! Happy Birthday Dear Hubby!), and when I pulled out the sugar canister it was empty. Don't worry I have more downstairs in storage (in 25 pound bags), but I did not have time to run down and get it before the cream was beyond the point of being able to add sugar. I did have some powdered sugar so I started adding that a little at a time as the cream whipped. It actually worked better. And today when I pulled it out it was still light and fluffy. It had not separated; leaving a watery mess in the bottom of the bowl. The cornstarch in the powdered sugar help keep it stable. It was quite delicious. I added 1-2 tablespoons of powdered sugar for every 1/2 pint of heavy whipping cream. Another disaster averted (until tomorrow)!!!!!


  1. I just used my whipping cream for a fruit concoction. Check it out. This reminds me of grandma. She always whipped her 'cool whip' for jello salad. Red jello with fruit coctail and grandmas whip cream on top. YUM!

  2. I have always used powdered sugar in my whipped cream. It is nice to know that it actually serves a purpose. I never knew it had corn starch in it. See you are constantly teaching me things. Happy Birthday(late) Andy!!



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