What does ‘whipped cream’ mean to you?
By Fleur
@Fleura (35007)
United Kingdom
December 31, 2023 5:09am CST
This might seem like a silly question, but if you were to use whipped cream in a dessert, what exactly would that be?
I’m asking because yesterday at the supermarket they had quite a lot of double cream reduced (from £1.50 to 36p) so I bought a couple of pots in the hope I could freeze some.
I have previously tried freezing double cream but it wasn’t a great success to use straight from the freezer as the texture changed and became grainy. But I thought I had read that freezing whipped cream worked better, so I thought I would try that.
But now when I looked into it again, I have found several sites that say whipped cream freezes better and maintains its texture due to its sugar content.
????
Surely the sugar content of cream can’t possibly change just because it’s been whipped?
Whipped cream to me just means cream that has been whipped, either by hand with a balloon whisk or using an electric whisk, until it forms soft peaks. That’s it.
Does it mean something different to you?
The picture shows a chestnut roulade, which I am planning to make for this evening.
All rights reserved. © Text and image copyright Fleur 2023.
12 people like this
12 responses
@MarieCoyle (59198)
•
31 Dec 23
Whipped cream is the real deal--100% real dairy cream with a high fat content, chilled, and then whipped, usually adding sugar and vanilla, but it is used in many dishes as well. The tubs in the freezer section you refer to are whipped topping. It has many ingredients, I am always turned off to it with the high fructose corn syrup and the palm oils...it's truly not good for us. Better too just use the real deal.
''What are the ingredients in Cool Whip topping?
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, ...''
2 people like this
@GardenGerty (169474)
• United States
31 Dec 23
Whipped cream is as you describe it, with sugar and vanilla or other extract. Love it.
2 people like this
@Fleura (35007)
• United Kingdom
3 Jan 24
I definitely wasn't thinking of Coolwhip. I don't think we get that here, at least I have never seen it and had never heard of it until I lived in MN.
The part that's confusing me is where you say '100% dairy cream usually adding sugar and vanilla'.
If you add sugar and vanilla then it isn't 100% cream is it? To me whipped cream is just that - cream, whipped, with nothing added. So I was confused when the tips I read said that the added sugar made it freeze better, because there isn't any.
If you whip cream with sugar and vanilla that makes something else, I think it's called creme Chantilly.
1 person likes this
@MarieCoyle (59198)
•
1 Jan 24
@GardenGerty
Once a person has the real whipped cream, the other stuff just doesn't seem good anymore.
1 person likes this
@moffittjc (128835)
• Gainesville, Florida
31 Dec 23
Wow that looks delicious!
I don’t know the difference between all the different forms of cream, but I do know that since I am lactose intolerant I try to avoid creams as much as I can.
Happy New Year!
2 people like this
@moffittjc (128835)
• Gainesville, Florida
31 Dec 23
@Fleura I hope everyone enjoys themselves tonight!
1 person likes this
@much2say (57760)
• Los Angeles, California
31 Dec 23
Whipped cream means 2 things to me. Like you said, cream that has been whipped no matter what the means. The other meaning a can of premade whipped cream that can be shot out directly onto the dessert . . . maybe not the best to some but I grew up on that. Chestnut roulade - I'll have to look up a recipe!!
Happy New Year!!!
1 person likes this
?@Fleura (35007)
• United Kingdom
31 Dec 23
Thank you.
The recipe is basically the same as this, except a bit more of it (I have a bigger Swiss roll tin) and we don't have any Amaretto so I used 2 teaspoons (10 mL) of almond essence.
Like the cream, I bought several jars of chestnut puree a while ago when they were reduced to clear (even though the 'use by' date was more than a year ahead!)
Happy new year to you too!
https://www.bbcgoodfood.com/recipes/chestnut-amaretto-roulade
1 person likes this
@MarieCoyle (59198)
•
1 Jan 24
Yes, not the tubs of the whipped topping, but the real stuff. So, so good.
2 people like this
@just4him (323168)
• Green Bay, Wisconsin
31 Dec 23
Whipped cream is always frozen in the store. That's the kind I use most often. There's also heavy whipping cream you use to make things. That one you use a whisk to whip it up. My mother used to use it a lot. I've never used it. I'm lazy. I buy it frozen or in the can. That one isn't frozen, and I don't think it can be frozen.
Your dessert looks delicious!
1 person likes this
@Fleura (35007)
• United Kingdom
3 Jan 24
The stuff in cans is not the same at all, at least here. It's very sweet and quite light so if you don't eat it straight away it sort of collapses into an unappealing-looking smear. I always use fresh cream but then when I have more than I need I'm trying to work out what to do with the rest!
1 person likes this
@GardenGerty (169474)
• United States
31 Dec 23
Here in the states whipped cream has sugar added. I have also read that for freezing whipped cream it is good to "stabilize it" with a bit of corn starch or gelatin. I have had the best luck using "powdered sugar" in my cream when whipping it. Powdered sugar does have a bit of corn starch (you may call it corn flour?) in it.
1 person likes this
@snowy22315 (208906)
• United States
1 Jan 24
Real cream that has been whipped, or is in aerosol can. The homemade stuff tastes the best though.
1 person likes this
@Orson_Kart (8259)
• United Kingdom
4 Jan 24
I love a roulade, especially with lots of whipped cream. 
Whipped cream as I understand it is simply double cream whipped. You can also buy ‘whipping cream’ which is lower in fat content. Double cream does say it’s freezable, but I can’t recall ever doing that. I guess adding sugar means you would have to whip it before you put it in the freezer. Then you are having to put it into another container. Worth trying to freeze considering the cheapness and trying both methods?
Whipped cream as I understand it is simply double cream whipped. You can also buy ‘whipping cream’ which is lower in fat content. Double cream does say it’s freezable, but I can’t recall ever doing that. I guess adding sugar means you would have to whip it before you put it in the freezer. Then you are having to put it into another container. Worth trying to freeze considering the cheapness and trying both methods?1 person likes this
@LindaOHio (222302)
• United States
31 Dec 23
Whipped cream is cream whipped...don't whip it too much or it will turn to butter! I didn't know you could freeze it. Good luck with the roulade. It looks delicious. Have a wonderful New Year's Eve.
1 person likes this
@LindaOHio (222302)
• United States
3 Jan 24
@Fleura You're welcome. I remember my mother making butter one time.
1 person likes this
