Making My Own Whipped Cream Instead of Buying the Stuff in the Tub
This is the third change in my month-long pledge to give up plastics for Crunchy's Extreme Eco-Throwdown.
Strawberry season is upon us here in sunny Virginia and the kids, hubby and I picked twenty pounds of the beautiful red jewels yesterday at a farm around the corner. My god, they are sweet and juicy, bursting with flavor and they smell of early summer.
And like all good fruits, they need whipped cream.
I know the spray whipped cream is lots of fun to use, but with two little kids in the house, it's a little too fun, if you know what I mean. So that means I'm left with "Cool Whip" which is not even a distant cousin to the dairy family. In fact, the ingredient list reads like a chem lab experiment: water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate, vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse), and beta carotene. Not exactly "down on the farm goodness". And if I want to avoid the non recyclable #5 tub (check your own municipality to see if it's recyclable in your area), I've got no other option but to make it myself.
Which is actually really easy. The ingredient list reads like this: Heavy Whipping Cream and Sugar. I put my metal mixing bowl in the fridge and let it get all cold. Then I put it on my mixer (you could do this by hand, if you're a masochist) and whip it good. I pour in some sugar as I go.
It's pretty hard to fuck this up. Unless you whip it for too long, in which case I believe you'd get butter. Very sweet butter. Which I would probably still eat because, well, I just would.
It takes less than five minutes to make the real deal at home and oh, it is so yummy! Store it in the fridge, it will last for days, if you have that kind of willpower. And if she starts to lose some of her "oomph" (technical term) just whip her a little more. It's ok. She likes it.