Fess up - who else does this?

[Tresses]

OK...walking past the refrigerator, you stop and open the door, grab the can of Reddi-Wip and have a squirt.

I can't be the only one. :o

[maxlharris]

Not for a long time.

My wife does it, though.

Someday, when I have my dream kitchen in my DW's dream house. I will have a Starbucks style cream agitator, driven by gas, so I can flavor the stuff as I please. At that point, I might resume.

[Ammy]

I've never been the Redi-Whip type...I choose Cool Whip...

but I have done the finger-swipe through the container!! MMmmmmmm

[KimmieB]

I put it on a spoon b/c when my son was little he used to eat it that way and call it "medicine".

I also do the finger swipe for Cool Whip.

[KimmieB]

Someday, when I have my dream kitchen in my DW's dream house. I will have a Starbucks style cream agitator, driven by gas, so I can flavor the stuff as I please.

Max, you should have watched (in case you didn't) the 10 most Amazing Kitchens in America. It was on HGTV Sunday night. They may play it again.

[Anette]

I use sf reddi whip a lot. almost every day for a wee amount on my sf jello however i dont spray it straight into my mouth. HOWEVER>>>>>> my cat goes bananas over that stuff. she can be dead asleep and hears the noise of the spray can and she will stand right there, mouth ever so slightly open, waiting for me to spray some out for her. that is too funny. I love my reddi whip.. yes Sir.

[Tresses]

I use sf reddi whip a lot. almost every day for a wee amount on my sf jello however i dont spray it straight into my mouth. HOWEVER>>>>>> my cat goes bananas over that stuff. she can be dead asleep and hears the noise of the spray can and she will stand right there, mouth ever so slightly open, waiting for me to spray some out for her. that is too funny. I love my reddi whip.. yes Sir.

Anette, my two sons do what your cat does! :lol: I even joke that they come running like a cat who hears a can opener.

Cool Whip tastes ok, but Extra Creamy Reddi Wip is the real thing. :thumbsup: Doesn't Cool Whip contain nasty fats, chemicals, and such?

Back when I first did PP my grocery store sold chocolate whipped cream in a can from Land O Lakes. It was sooooooo good. Nothing like the chocolate Reddi Wip, which tastes funny to me. I can't find that Land O Lakes chocolate anywhere now. :(

[razgarcia]

I don't do Reddi Whip, Cool Whip or any other kind of "Whip." But I definitely have a weakness for mozzarella cheese. And now & then I'll open the fridge door, grab a handful of shredded mozzarella, woof it down, and get on with whatever I was doing.

I suppose there are worse addictions out there than Reddi Whip and mozzarella cheese...

[Ammy]

Doesn't Cool Whip contain nasty fats, chemicals, and such?

Don't they all???:rolleyes:

[Relief]

nope Amy, reddi whip is just cream , sweetener ( or sugar--tiny bit) and air. LOVE IT and yup a quick spray in the mouth is just the ticket!!!!
( IMHO--cool whip is just GROSS!!! :D )
My three cats also love the stuff!!!! too funny to have them all run up when they hear the spray

[maxlharris]

Reddi Wip is cream + corn syrup (or artificial in the sug free) + mono & diglycerides + natural and artificial flavors + carrageenan + nitrous oxide (the gas).

Cool Whip is water, corn syrup and high fructose corn syrup, hydrogenatedcoconut and palm kernel oil (CPKO), sodium caseinate, vanilla extract, xanthanguar gums, polysorbate 60 (glycosperse), and beta carotene.

Homemade whip cream is heavy cream, sugar (or artificial sweetener), a dash of vanilla (or other flavoring), and a butt load of arm work.

Cool Whip is clearly the natural foods loser option. Reddi Wip is not a particularly great choice, from a whole foods perspective, especially considering the propellant. Homemade has a stable life of quite a long way if you keep it refrigerated. And, if you don't use a beater, it's a pretty good workout. All that said, it's not like anyone is "shooting" whipped cream and thinking of it as healthful.

On the mozzarella: I cannot imagine having shredded mozz just sitting around the fridge. But I think we're talking different species of Mozz. Get yourself some marinated mozz, the small balls. Now, that's a treat!

[bluejay111]

I realize that Cool Whip is easy to use but the next time you buy it check the ingredients. Hydrogenated oil and other chemicals. Not real food.

[Ammy]

Here's the thing...

I like Cool Whip...I like it more than the Reddi Whip.
Is it because I grew up with it instead?? Possibly.
Is it because the idea of eating things out of a can weirds me out?? Maybe. (although that squeezy cheese was pretty darn good back in the fat days)

Either way...Cool Whip is not the only thing I eat that has unnatural ingredients or "chemicals" in it...and since I've eaten many Many MANY TUBS in my lifetime and haven't died yet...I'm okay with the chemicals in contains.:D

I am probably IMMUNE to chemicals in such things as Cool Whip and Twinkies and Squeezy Cheese because I have eaten so many:jawDrop::o:razz::lol:!

[razgarcia]

Max, a couple of members of my family like to sprinkle mozzarella cheese on everything from salads, to beans, to scrambled eggs, to homemade pizzas--call it an "ethnic thing."

Personally I prefer the real stuff--2-4oz cut from a block with about 3-4oz of Cabernet-Sauvignon.

I'll look for the marinated balls of mozzarella cheese you mentioned. Problem with some of the mozzarella cheeses I've tried is that unless they're aged they're practically tasteless.

As for "whips," I agree that the less ingredients the better and that the hydrogenated fats in the non-dairy varieties are nasty. So better to use the dairy variety in the pressurized can (if you must have this "fix") or, even better, make your own. However, my experience with making my own (now there's a good exercise routine right there) is that it has to be used right away or it returns to a liquid state.

[Tresses]

Homemade whip cream is heavy cream, sugar (or artificial sweetener), a dash of vanilla (or other flavoring), and a butt load of arm work.

...

Homemade has a stable life of quite a long way if you keep it refrigerated. And, if you don't use a beater, it's a pretty good workout.


What, and let my KitchenAid mixer sit on the counter looking lonely? :rolleyes:

I will look into the shelf life of homemade whipped cream. I was under the impression that it is not long. It would also certainly be less expensive than the can. ;)

[maxlharris]

I had some that I did with a hand mixer (which took a while too) and it lasted for a good chunk of time, a week or so.

Better though to have your own nitrous charger, so you can just toss cream, sweetener, and any flavoring in (coffee? chocolate? Vanilla? Cinnamon? DaVinci syrup? The possibilities are endless... you could even go savory with parm maybe...) and press and homemade but convenient like Reddi.

[Mitra]

The double cream you buy here wouldn't be worth using the kitchen aid for. In fact, it's really hard to just get a nice soft chantilly texture. Three turns with the whisk will do it. A couple too many and you're getting towards butter :eek:.

[maxlharris]

double cream is generally 48% fat, whereas American Heavy Cream is more like 32-40% if I recall correctly. For the whipping, in England, go 1 part double cream to 1 part single cream. That'd be my thought on it.

[Mitra]

You're probably right, but I generally only buy double cream.

[maxlharris]

Maybe thin with some water. I generally only buy Heavy 40% cream. Makes very thick whipped cream, like Kool Whip, only with milk fats, instead of palm fats.

[Mitra]

I've never had cool whip, and any spray cream I have had, I thought tasted plastic so it's not an effect I'd try to replicate. I love cream, but if something comes with that stuff out of a can I'll just leave it.

[Mal Lady]

I used to do this when I was younger and now I frown on it. DH does it all the time. Dogs come running 'cause dh will spray some on his finger and let dogs lick it. They know that sound too!

I make real whipping cream every morning out of 36%. The whole carton (32 ounces) will stay good - according to use by date for about 2-3 weeks. We usually use it up by then. My experience was - by mistake - I ran out of real whipping cream and used the can type on the berries. By the time we got to eating it - the reddi whip was "melted". DH was upset about this and prefers "the real stuff" because it will stay puffy for a long time.

When I whip it I have a Braun electric corded "stick" with a whisk attachment. It beats up fast and is so easy to clean. It comes with a food processor attachment for small batches of carrot shreds, etc. and a stainless steel mixer/chopper stick for creaming heavier items "like mashed potatoes or bananas.

It is so handy, I would hate to do lc without it.

I saw Land 'o Lakes whipping cream in the can the other day at walmart but, didn't pay much attention to it. I'll have to see if they have chocolate flavor.

Sharon

[Anniesnan]

dh loves reddi-whip and not only does he eat it straight from the can, but he and our granddaughter put it on their noses and used it to chase ghost"es" all through our house with the lights out.

I make "real" whipped cream on a semi-regular basis. When I was a kid, I used to do the whipping by hand, man was that a chore.
Now, I use a small hand held mixer and it's done so quickly.

I don't make great quantities, so I can't say I've had any last more than a day or two. I don't love, love, love it, but a little on sf jello helps alot.
I actually like to drizzle some strawberries or black berries with some heavy cream not whipped and I've made some sf "zabaglione" although it's better with the alcohol in it.

[Ammy]

While in vegas, we were at a VERY fine dining restaurant (I had veal ribeye that was to DIE for!!) and when they handed out the dessert menu I commented that everything had Ice Cream and I don't eat ice cream. He brought me a bowl of berries with real whipped cream on top...but not just any real whipped cream...they had grated vanilla bean in it...

:eek::D:D:D:D

TO DIE FOR!!!!!!!!!!!!!!

What a TASTE TREAT!!!!

[Mal Lady]

Oh Amy! How special was that!!! So cool!:cool::D Talk about accomodating! I'm glad you had such a good time! What restaurant was that? Also, were did you get to stay?

Sharon

[Ammy]

We stayed at the Ritz-Carlton in the lake las vegas resort (http://www.lakelasvegas.com/).
It was GREAT! And since I planned the meeting, everyone at the hotel knew my name and kept asking if I needed/wanted anything!
NICE!

[Tresses]

While in vegas, we were at a VERY fine dining restaurant (I had veal ribeye that was to DIE for!!) and when they handed out the dessert menu I commented that everything had Ice Cream and I don't eat ice cream. He brought me a bowl of berries with real whipped cream on top...but not just any real whipped cream...they had grated vanilla bean in it...

:eek::D:D:D:D

TO DIE FOR!!!!!!!!!!!!!!

What a TASTE TREAT!!!!

ooooOOOOoooo! :D

[maxlharris]

Hrm, am curious about grating vanilla bean. The actual useful part of the bean, the seeds, are too small to grate. I suspect they just took the useful junk out of the pod and beat the cream. That'd be the way to do it. Little vanilla goes a long way, flavor wise, and it adds just what whipped cream needs.

OTOH: you can add some coffee or chocolate to the cream. Several other flavors would work as well. You want something that's strong in small doses and that has a chemical structure that wouldn't impair the incorporation of air into the fat of the cream. Again, strong flavor in small dose. Not terribly acidic (I think that might affect the fat or protein and make them less useful for blowing out with air). Garlic seems a good idea for a savory one. The smaller you chop, the stronger the flavor (source: Alton Brown). Imagine: Steak, your choice of cut but I'm gonna go with an underfatted luxury cut, like Fillet Mignon. A big, three tablespoon dollop of garlic infused whipped cream on top. Let the whipped cream melt on it while it rests before serving. DAMN FINE EATING, IMHO.