On 11/23/2017 1:24 PM, Dave Smith wrote:
> On 2017-11-23 1:04 PM, Gary wrote:
>
>> I like cool-whip good enough and I go by taste not ingredient
>> list. Just don't eat it all the time. For me, it's only about one
>> container per year.Â* Just to top strawberry shortcake when the
>> berries are in season.
>>
>> I do like it better than the spray can of real whipped cream
>> (plus many extra ingredients). Plus that stuff warms up fast and
>> melts.Â* Reddi whip, I think?
>>
>> I did make my own whipped cream once and found it bland and
>> boring. A tad buttery too so I probably took it too far.
>
> You need to add stuff to whipping cream to make it good. It needs a bit
> of sugar and a hint of vanilla, rum, brandy or some other flavouring.
> Over beating can turn it from whipped cream with stiff peaks to butter
> in a just a couple seconds.
>
Exactly right. You can't just whip the cold cream (best done in a
chilled metal bowl) and expect it to turn into a dessert topping.

Jill