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Author Topic: Extra thick double cream into whipped topping......  (Read 3300 times)
Desert Dreamer
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« on: November 24, 2006, 04:03:25 PM »

How do I do it? How much sugar should I add.....I have a hand blender, is that ok to use? This will be for a pumpkin pie. Thanks all!
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Deb

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« Reply #1 on: November 24, 2006, 04:07:00 PM »

A hand blender is fine...just be careful that you don't overwhip it -- stop beating it when you can see the ripples the beaters leave in the cream.  For a 284ml container of cream, I use about 1/8 c of caster sugar and a little vanilla.
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MrsPink
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« Reply #2 on: November 24, 2006, 04:07:39 PM »

Should be  fine with a hand blender - but you can also put it in a covered bowl and shake it which is ultimately more fun!  Just keep an eye on it so it doesn't turn to butter!  A whisk works as well. 

Add sugar to taste.  start with a tablespoon and go from there. 
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« Reply #3 on: November 24, 2006, 04:10:56 PM »

Thanks guys! Man, y'all are quick!!
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« Reply #4 on: November 24, 2006, 05:27:56 PM »

Is this the extra-thick spooning cream? As opposed to pouring cream, I mean? If so, I'm not sure it'll ever turn into whipped cream. I've never tried, but I'm not sure if it'll work. Anyone?
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« Reply #5 on: November 24, 2006, 05:54:20 PM »

Is this the extra-thick spooning cream? As opposed to pouring cream, I mean? If so, I'm not sure it'll ever turn into whipped cream. I've never tried, but I'm not sure if it'll work. Anyone?

yep it works... a treat

like the others said, watch it for if you beat too long, you will get butter.
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« Reply #6 on: November 24, 2006, 06:00:39 PM »

i usually put icing/powedered sugar in mine... and a tipple of rum or some other naughty liqour.
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« Reply #7 on: November 24, 2006, 06:28:51 PM »

yep it works... a treat

You learn something new every day! Thanks, Bob!  Smiley

i usually put icing/powedered sugar in mine... and a tipple of rum or some other naughty liqour.

Me too! But if you don't want add brandy or Grand Marnier, you can always add a teaspoon of vanilla or some other extract.
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« Reply #8 on: November 24, 2006, 06:53:05 PM »

Is this cream equivalent to whipping cream? (the one used for cooking.. not sweet). I spent more than 45 mins looking for it in ASDA yesterday.... I found this one, but it had some strawberrys on the label. Decided not to buy it since I wanted to make some fish sauce with it and I was afraid it was the sweet kind!

Help!!
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« Reply #9 on: November 24, 2006, 06:59:45 PM »

All supermarkets should sell whipping cream. Check the ingredients -- should just be cream. I don't shop at Asda, so I'm not sure why there'd be fruit on the label, unless just to show that it can be used on strawberries. Confusing, though!
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« Reply #10 on: November 24, 2006, 07:01:32 PM »

The long life creams have berries on the package - for no real reason.  If you're making a sauce that calls for whipping cream you could use single cream or whipping cream and you'd have fine results either way.  The recipe probably isn't too fat content sensitive.
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MrsPink
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« Reply #11 on: November 24, 2006, 07:14:38 PM »

At sainsbury's it will say on the container if it is good for whipping.  I've used double cream lots of times. Single cream though, is just for pouring. 
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« Reply #12 on: November 24, 2006, 09:07:38 PM »

Complete utter total failure. Angry Not only did it not whip into a whipped topping, it turned more into a carnation milk liquid......I shoulda left it alone, as it was really thick to begin with!! And not only did it not whip, what was left in the container, (I didn't use it all, thinking it might not work, and I could use the remainder for something else) got toppled onto the floor, and spilt all over the kitchen. This was Tesco's really thick double cream (actual name). So, I went back and went for the squirty stuff in the can. But!!!!! The pie was PERFECT!!!! First time I've done homemade, and my mom's crust recipe is to die for!
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Deb

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« Reply #13 on: November 24, 2006, 09:21:17 PM »

What a bummer. At least the pie was good! And first attempt! That's good in my books.

I find an electric beater is best. It sounds as if it didn't get beat fast enough. I have used a hand beater and a whisk before. I got me butter with the whisk method.
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« Reply #14 on: November 24, 2006, 09:23:20 PM »

One piece of advice: read suitability info on the container.
They usually say what they are suitable for (whipping, cooking, spooning etc). Some double creams aren't suitable for whipping, but others are...

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