On Thu, 23 Nov 2017 20:50:07 -0500, Ed Pawlowski > wrote:

>On 11/23/2017 2:01 PM, Bruze wrote:
>> On Thu, 23 Nov 2017 05:06:38 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, November 23, 2017 at 12:40:48 AM UTC-5, Feelings wrote:
>>>> Okay, fess up, do you still buy it...???
>>>>
>>>> It is generally considered "low rent"...but for nostalgia's sake I buy it once per year around this time, it's 99 cents in the freezer case...I enjoy it for what it is.
>>>>
>>>> Do YOU indulge...!!!???
>>>>
>>>> ;-D
>>>
>>> Never. If I want whipped cream, I buy cream and whip it.
>>
>> This was once the obvious way to go, but in these days of prefab, it
>> almost sounds revolutionary.
>>
>
>I have some in the fridge right now, made this morning. I will on
>occasion buy Cabot whipped cream, convenient when you only want a small
>amount. Not pure, but could be worse.
>
>Ingredients: CREAM, SKIM MILK, SUGAR, STABILIZER (MONO AND DIGLYCERIDES,
>CARRAGEENAN), NATURAL VANILLA FLAVOR AND NITROUS OXIDE AS WHIPPING
>PROPELLANT

I rarely have fresh cream on hand but I always have plenty evap:
https://www.verybestbaking.com/recip...-milk-topping/