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Whipped Cream/Whipped Topping

Familys doing a lot of baking and we need a ton of the stuff. Whats your fav store bought, CoolWhip, stuff in a can? Or can anyone tell me if I can make good fast homemade whipped cream with just a carton of whipping cream & a fork/whisk Thx

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  1. If you can find it, Land 'O Lakes has a canned whipped cream that isn't bad. It's not great, either, but it isn't as bad as Cool Whip. My personal preference is to make homemade, and you can certainly do it with a whisk, but it's a workout. If you make a fast figure 8 pattern in the bowl when you're whipping with a whisk, it goes faster. Add a little sugar to the whipping cream and maybe a little vanilla and it's a lot better than the canned kind, in my opinion.

    6 Replies
    1. re: Andiereid

      Andie, I've tried Land O' Lakes and agree. Do you use superfine, granulated, or powdered sugar...or does it matter?

      1. re: thegolferbitch

        Adding sugar doesn't make the whipping of cream by hand go faster. I think the addition of sugar/vanilla is a matter of personal preference. I'd add a little, then taste, then a little more, if you think it needs it. If you have an egg beater, or an electric mixer, it will make whipping the cream faster. A couple of friends of mine and I just did it (whipped a pint of cream, by hand, with a whisk), and it took three of us about 15 minutes, trading off when our arms got tired, to get it fully whipped.

        1. re: DanaB

          Oh, sorry - I didn't intend to suggest that the sugar helped the cream whip - I most assuredly know that it does not. I just always sweeten my whipped cream a little for desserts. tgb, I normally use regular granulated sugar - it dissolves just fine.

          1. re: Andiereid

            I like to put in granulated sugar right at the end, so you get a little texture too. I guess because it tastes more homemade. Well, that's how my father liked it so maybe it's just me. I also like to add Kahlua, or Amaretto, or the like, rather than vanilla sometimes.

            1. re: coll

              Me too! I love Amaretto flavored whip. Mmmmm! (Bourbon's not bad, either...)

        2. re: thegolferbitch

          Another fun trick - if you buy the stabilized (non refrigerated) cream in either a small can or carton...you can do some really fun things with that. The texture won't be like fresh whipped cream per say, but more like a whipped frosting that will hold its form for over a week in a good sealed container in the fridge. Also it will be far superior to any of the half-fake whipped frosting you ever had on cakes that were store bought (a huge pet peeve of mine). How you do it - whip with about 3 TBSP of powdered sugar per cup of cream and add an extra tsp of corn starch too...the corn starch is the big thing that works to hold the form. Also as already stated in this forum there are all kinds of fun add-ins you can use to make this creative/personalized - from liquors, to orange/almond/vanilla extract, even cinnamon/cardamom/nutmeg if you want! I've done this version with orange/vanilla repeatedly and it was a far better topping for homemade fruit/grand mariner pancakes than any butter or syrup would have been. Great for cooking for one or two also because you can make the whole container of cream at once and have enough servings for several days in a row;-)

      2. If you don't want to make your own (I've never tried it by hand, but it would probably take a while) Cabot aerosol canned isn't bad, although it does have some corn syrup in it.

        1. I've done whipped cream by hand and it went surprisingly faster than I thought it would, though I agree it's a workout. IMHO, there's no comparison between the real thing and any of the canned varieties, and the less said about CoolWhip the better. A cheap hand-held mixer makes short work of it, so there's really no reason to use anything else - just remember to chill everything (cream, beaters, and bowl) well first.

          1 Reply
          1. re: FlyFish

            I agree (esp. on the CoolWhip comment)! For a large group, though, and if there are minimal resources, I might try Cabot or see if Whole Foods had an aerosol version.

          2. Ive got a crew of kids so Ill have to have some CoolWhip at hand. They love the stuff.

            1. I'm sorry, but Cool Whip is vile. It doesn't even taste like food, it tastes like a lab experiment gone wrong.

              Making whipped cream is very easy, but there are occasions when one wants whipped cream in a can. None of them, however, should involve blood relations.

              An inexpensive immersion blender makes whipping cream very easy and it will hold nicely in the refrigerator. Most importantly, you can control the amount of sugar which in my opinion should be the barest minimum. I usually just use regular granulated sugar and have not had any texture problems. I also use whipped cream to frost cupcakes for my son, it is so much less sweet than any of the frostings I've bought or made. If you add just a little bit of gelatin, it sets up beautifully and the kids love it!

              1 Reply
              1. re: Kater

                I've always thought that Cool Whip tasted like the "whipped cream" version of CoffeeMate creamer. Blech.

              2. Put the bowl and beaters in the freezer for an hour or so- it goes much faster.

                1. i too have done it by hand before and was surprised at how quickly it went. although, interestingly enough, the first time i did it by hand i overbeat it and ended up with soft butter...something i've never done w/ an electric mixer. so watch out for that.

                  but if you don't have mixers or an immersion blender, why not just borrow some/one from a neighbor? i'm sure it'll make at least some of your other kitchen tasks easier as well...

                  1 Reply
                  1. re: Aloo0628

                    I've seen bartenders use a regular blender for whipped cream, so that works too.

                  2. Cool Whip is certainly not the same as real delicious whipped cream but it certainly isn't "vile". Depending on how many people and how much whipped cream you need, I wouldn't rule it out. Comes in different flavors too.

                    3 Replies
                    1. re: AnneM

                      OMG! You're right, it does come in flavors. I cannot even imagine how appalling French Vanilla Cool Whip must be....

                      But to each her own, I don't want to diminish your enjoyment, though I am concerned that you're going to start glowing in the dark.

                      1. re: Kater

                        A little dab of Cool Whip won't make me glow in the dark. My point is I would rather serve CoolWhip to a a crowd and enjoy the company rather than spend time whipping up all that cream. BTW,It's somthing I very seldom purchase. I would rather whip my own cream topping. As you said...to each his/her own...

                        1. re: AnneM

                          It takes maybe 5 min to whip cream with an electric hand held beater. It's definitely worth it. For the everyday small amounts (instead of a whole small carton of whipping cream), Reddiwhip or the store brand aerosol whipped cream tastes very similar to homemade in my opinion. Cool whip tends to taste plasticky.

                    2. I happen to love Cool Whip, right out of the tub, thank you. But I think what you should really be asking is what YOU like. I think there's a place for both fresh and Cool Whip, but it depends on what you're doing with it.

                      Also, I make fresh whipped cream frequently, and it certainly isn't horribly time consuming or physically demanding with a decent whisk. Get a good rhythm going and you can do it in about 3-5 minutes. Make sure the cream is really cold for best results!

                      1. When served cool whip at in-law functions I can actually enjoy it in small quantities if I think of it as its own, admittedly junky, thing - not a substitute for whipped cream. I may even actually prefer it to aerosol cream. Love real whipped of course, with minimal sugar or maple syrup and often some vanilla. And I only have easy access to the kind of whipping cream with carageenan etc. I never noticed a problem (have only heard on these boards how superior real cream is). I wonder when they added the crap, ie. what I grew up with?

                        On Everyday Food once they did a whip-off once, because one of the chefs insisted he could do it faster by hand. He in fact won the challenge, it was faster for him to whip cream by hand than it was for the other chef to do it with electric beaters. I don't think I have the arm strength so I stick to the beaters.

                        2 Replies
                        1. re: julesrules

                          Carrageenen is seaweed, it makes things gel. Not the worst thing they could put in.

                          1. re: coll

                            I know, I'm not too worried about it and I enjoy this type of modified whipping cream very much. I just meant "crap" as in an additive. Basically I seem to enjoy industrialized dairy, I have also tried organic non-homogenized milk as a result of CH discussion and could not taste a difference. And I like ultrafiltered milk - it tastes "clean" to me. Ultrafiltered 1% milk, love it.

                        2. This would seem like a good opportunity to teach the children that cool whip is junkfood and give their little arms a workout!

                          1. There is a terrific kitchen tool made by ISI, available at good kitchen supply places, that lets you make your own "whipped cream in a can." You put fresh cream in it, flavored or not, screw on the cap, insert a gas capsule (is it CO2?), and the cream is ready to squirt out. Costs about $60. I've had one for more than 15 years. They also have one for making soda water. Love them both. My daughter has asked for one for Christmas.

                            If you go the manual route and want to make it ahead, you can use Whip-It, a cream stabilizer, so that the whipped cream doesn't deflate. It holds for hours in the fridge. I don't notice any off-flavor. Used by food service.

                            To be honest, most of us on Chowhound prefer the Real Thing, but let's face it, Aunt Hazel and your nephew might not really care if you use Cool Whip at a big family shindig. Just don't get overwhelmed with details during the Holidays. Enjoy your family.

                            1 Reply
                            1. re: MakingSense

                              ISI canisters use nitrogen cartridges, NO2. And yes, they are wonderful. I have two of them that I bought for work, and they are always full of cream or mousse or sabayon.

                            2. One plus on cool whip's side: since it's made of nothing natural, it lets us poor folks who can't have real cream still enjoy the faint memory of a time when we could. ;)

                              1. I am with the camp that thinks cool whip is vile and I ate a lot of it as a kid. Did my parents not think that I would invariably figure out that we only got certain things on the holidays and that we would figure out that they were good? (whipped cream, butter on bread, yeast rolls, real napkins, etc!) I don't rec hand-whisking cream but even a barely functional mixer will help.

                                1. I'm another person who liked Cool Whip as a kid but now finds it nasty.

                                  I have had a lot of fun getting dinner guests to help with the hand-whipping of real cream. They had fun, too. Have bowl and whisk as cold and dry as possible. It is a bit of work, but folks who've never seen it done before find it fascinating -- and they appreciate the results of their labor!

                                  1 Reply
                                  1. re: Rick_V

                                    Costco has a French brand of ready whipped vanilla flavoured cream, Isigny Ste. Mere, in big cans. It's about $5 Cdn. a can. It's very good.

                                  2. If you do make it by hand, freeze the bowl and the whisk, and use a BIG whisk, with lots of coils of wire. The difference in speed is remarkable. Still harder and slower than even a wimpy hand mixer, though.

                                    1. Simply pouring some cream into a sealed container and shaking it for a while is all it takes actually.