Alcohol infused whipped cream in a can

[TrishUntrapped]

I went to the liquor store today to get some burgundy for stew and on the counter was something I hadn't seen before - cans of "Cream" alcohol-infused whipped cream.

I have often made my own spirited whipped cream, but never saw it this way before. Anyone ever use it in a recipe? What's it like?

http://microliquor.com/cream-alcohol-...

[mirage]

My son brought a can of this (not sure if it was the same brand, though) to our Thanksgiving as a joke. It was pretty vile stuff, we all agreed - even the 20-something-year-olds.

[bushwickgirl]

This product, or something very similar, was all over the local early fluffy NYC news a few week ago, after the well publicized and not even remotely related For Loco drink ficaso. Are we on a roll here, NBC.

NBC did a "adult" taste test of the products and guess what, the alcohol was a prominent flavor in the whipped cream, which was the manufacturer's point. For the test, different canned infused creams were served as a topping on a variety of desserts, flavors appropriate.

The adult 20-something testers liked the various and very prominent alcohol flavors of this product. Bad, no, not bad at all for consenting adults, but you really can make your own alcohol infused whipped cream, forget the can, it's price and it's inherent container recycling issues. I defer to TrishUntrapped and Kattyeyes for the great suggestions on what to flavor a nice alcohol spiked whipped cream with, and to Veggo, just for the very smooth Marvin Gaye suggestion.

Frangelico flavored whipped cream kisses to all.

[TrishUntrapped]

Thanks for the info. When I make spirited whipped cream, i.e. rum flavored, kirsch flavored, raspberry chambord flavored, peachtree schnapps flavored, or hazelnut flavored, I do it to taste, usually about the same or a bit more than I would use of vanilla extract. Again, it's to taste so I adjust accordingly.

I've used the spiked whip for pie toppings, cake fillings, trifles, irish coffee drinks and such. I think it gives cream a nice little kick. I never thought of the use of this new stuff in the boudoir... but umm...perhaps speaking from experience...I would advise against using anything with sugar in it.

[kattyeyes]

OK, good to know--I was guessing maybe about the same or better amount as extract. BTW, ever try almond extract instead of vanilla? That's very tasty, too, I recently discovered. Now I wanna try Frangelico. Thanks for the ideas! Your closing sentence completely cracked me up, btw. :)

[Veggo]

For the latter, may I humbly suggest raspberry syrup.

[kattyeyes]

Wouldn't that have sugar in it? I guess "pour some sugar on me in the name of love" is not the best idea after all. ;)

[Veggo]

Au contraire, when it is dissolved and not crystalline, it is pretty smooooooth. Think Marvin Gaye.

[kattyeyes]

I think Teddy Pendergrass! And think I will say no more so as not to incriminate myself (further!). ;)

[I used to know how to cook...]

Hi everyone,

This is a bit off-topic but thought I'd throw it in anyway!

I've bought pressurized heavy cream from Smart & Final and Ralph's (Kroger) that is way, way better than the Reddi-Whip light cream. It holds up nicely, just about like home-whipped.

Lucy

[kattyeyes]

Now to infuse it with alcohol... :) That does sound good!

[I used to know how to cook...]

Hi Kattyeyes,

Hmmm... I wonder if squirting out a bowlful then gently folding in some booze would work? It wouldn't be as decorative as straight from the can but would be easier and less mess. (Cream-beaters-metal bowl in freezer, etc.)

Carrying the theme a bit farther, how about some thin caramel sauce?

Gosh, I'm making myself hungry!

Lucy

[kattyeyes]

Hi, Lucy! I'd think that'd work for a recipe, esp. if it were on top of or between layers of cake, for example. I love frosting chocolate cake with homemade whip. Never thought of boozing it up, but I'm diggin' this idea now. Yes, I'm starting to get the munchies, too!

Trish, what recipe were you thinking of?

[greygarious]

I have a hunch these are bought for bedroom use more often than kitchen. Don't forget the marashino cherries.

[kattyeyes]

I have tipsy ones--no worries, that base is covered. ;)

[kattyeyes]

Bet money you'd prefer your own spirited whipped cream--esp. in a recipe (I would not recommend)--same as you likely prefer homemade to Reddi-Whip. But it's fun to try. Apparently, it doesn't hold its form well over time, either. How spirited do you get with your whipped cream, btw, in terms of ratios cream:liquor?