Katra > wrote in
:
> In article >,
> OSPAM (JLove98905) wrote:
>
>> Well, this has been highly informative! My big mistake, apparently,
>> was using a
>> plastic bowl, which wasn't even chilled properly. I will try to find
>> cream that
>> is at least 40% butterfat next time, and try to get something that
>> isn't ultra-pasteurized.
>>
>> I don't see myself buying the canned stuff- I'm cutting out the sugar
>> by making
>> it at home. I likewise do not see myself buying a whipped cream
>> charger, as suggested, because that would just be asking for trouble!
>> 
>>
>> Thanks to everyone,
>> -Jen
>
>
> Why would that be asking for trouble???
>
> I really LOVE mine and it makes a great sugar free whipped cream.
> You just pour the whipping (or I use heavy cream) into the bottle, add
> splenda or nutri-sweet if you like, slap in the gas cartrige and you
> get instant whipped cream! I've kept the bottle in the refrigerator
> for several days and just dispensed what I needed, when I needed it.
> It's fabulous in coffee.
>
> It's as handy as buying the canned stuff but OH so much better!!!!
>
> And sugar free for the many of us doing low carb. <lol>
>
> Trust me, it's well worth the investment.
>
> K.
>
I wouldn't say it's asking for trouble, but I don't like the texture it
produces -- much too frothy and light. While I know that it produces
"whipped" cream instantly on demand, what it does produce doesn't hold up
much beyond the time it takes to eat it -- not good for topping a whole
pie for later cutting, etc. I have one and use it occasionally, but I
prefer the heavy, almost buttery texture and consistency of cream whipped
with a beater. I don't have to add sugar to that either, if I don't want
to.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.