by Mary Brady
I was recently asked if there was anything whipped cream could be put on top of or added to that I didn’t like. (I am going to ignore all the innuendo popping up in my head and stick to the fluffy stuff that tickles my tongue and if piled high enough, perhaps even my nose.)
Quick answer, no. Real answer is longer.
The context of the question had to do with stewed dried plums. If you stew dried fruit—plums and apricots are my favorite, cool the fruit, fold sweetened whipped (real) cream into the fruit in a 3 to 1 ratio, you get a kind of fluffy, sweet concoction that I could eat every day—but don’t. My mother called the dried plum version prune whip. (Prune Whip The McCall Publishing Co.)
I’d have to say the quick answer is correct—but there are qualifications.
I’ve had whipped cream on/in things I didn’t like, but I didn’t put it there, someone else did. And because I was so (TIC) polite, I tasted the offering and, if the person stood and watched me, I ate it—all. Slight shudder. If they walked away or got distracted, I found various ways to dispatch it. Think “Friends” when Rachel Green crosses recipes and makes Beef Trifle. Everyone but Joey (of course) found ways not to eat it.
One “whipped cream” (called that by those serving it, not the manufacturer) has been lined up with a collection of things which contained at least one ingredient or one precursor ingredient also included in the whipped topping: margarine, suntan oil, detergent, antifreeze, and others, some even less savory.
To be fair, these ingredients:
Provide air-cell stability under cold to hot conditions,
Provide freeze-thaw stability,
Reduce processing time.
Sorry, I don’t know what syneresis is and I am not looking it up. (All right, the writer in me eventually will.) I’m just not eating whipped "topping" any more no matter who serves it to me.
For myself, when I refer to whipped cream, I mean handmade from heavy cream, dehydrated cane sugar juice and real vanilla. Add coffee if you want. Add chocolate. Add Cointreau, but please hold the polysorbate 60.
What do you like your whipped cream or whipped topping on most? Or tell your whipped cream story!
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