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sf[_9_]

On Thu, 30 Oct 2014 08:24:11 -0300, wrote:

> On Wed, 29 Oct 2014 19:02:31 -0700 (PDT), Nancy2
> > wrote:
>
> >Janet UK, why do you say Reddi Whip is "godawful." It is real whipped cream. However, it doesn't hold
> >its shape as well as a home whipped cream,( which I make with powdered sugar), and probably
> >wouldn't be successful for a pavlova.
> >
> >N.
>
> I prefer to use whipping cream because it is just that cream - can't
> imagine what other ingredients are added to Reddi Whip to make it
> shelf stable and aersolized.

I thought pavlova was egg white (a dessert that seems to be popular
with Brits, not Americans). I hate egg whites in the form of
meringue, so I'll never eat it, however I'll play since the topic is
now whipped cream.

Nancy is probably like I am. I don't use enough whipped cream to make
whipping my own every time I want a dab worth while. Buying a whole
carton to whip is a waste of time and money, but having a can of
something whose first ingredient is heavy cream is fine for the
occasional dab on something. When guests are over and I need enough
for it to make sense - sure I'll buy a carton of heavy cream and whip
it, but the only time I ever do that is when I have pumpkin pie to eat
and that's once a year. Then I'll whip the carton and let it drip
overnight in a fine strainer so the leftovers won't separate on me.
It's something I didn't even do once last year. Canned whipped cream
is fine for the far less than once in a Blue Moon occasional need and
I want the product to be shelf stable, because it won't be used up
immediately or even any time soon. If I bought a can right now, I'd
still have half of it left by Valentine's Day... maybe more.

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.