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Topic: Ambrosia  (Read 934 times)

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Ambrosia
« on: October 11, 2006, 01:04:09 PM »
Hello All,

 I'm going to be making Ambrosia this weekend and I'm not sure where to buy whipped cream (like cool wip). Any help would be appreciated!!!  ;D

-Alz


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Re: Ambrosia
« Reply #1 on: October 11, 2006, 01:06:50 PM »
the only whipped cream i have seen is in the aerosol cans.

or you make your ownQ!


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Re: Ambrosia
« Reply #2 on: October 11, 2006, 01:10:31 PM »
You have to whip our own... or use something like Dream Whip. 

Look in the supermarket near the creams and milk section for Whipping Cream. 

Add caster sugar and vanilla extract to taste.

Mom always used sour cream with sugar added...

might be an option too..

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Re: Ambrosia
« Reply #3 on: October 12, 2006, 08:59:28 AM »
as the others have said, making your own is probably the best option...good tip: make it with whipping cream, a bit of vanilla and SPLENDA!! Mom made some a while back when I was home and it tasted a LOT like cool whip!
   


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Re: Ambrosia
« Reply #4 on: October 12, 2006, 10:16:49 AM »
make your own  or use  yogurt
"Courage is the power to let go of the familiar." - Raymond Lindquist


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Re: Ambrosia
« Reply #5 on: October 12, 2006, 12:25:47 PM »
A good tip for whipping cream is to use a stainless steel balloon whisk in a stainless steel bowl. It really does work.


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Re: Ambrosia
« Reply #6 on: October 13, 2006, 06:15:51 PM »
i just use  my  electrical hand mixer.. takes too long  otherwise.. :-X :P
"Courage is the power to let go of the familiar." - Raymond Lindquist


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Re: Ambrosia
« Reply #7 on: October 13, 2006, 06:27:04 PM »
My mom makes it with sour cream. It's not sour after you put the cherries and pineapple and Mandarin oranges & marshmellows in it. It's YUMMIE


0o0o YEAH and coconut!
« Last Edit: October 14, 2006, 01:53:44 AM by reeeeka »

Wherever you go, no matter what the weather, always bring your own sunshine.


Re: Ambrosia
« Reply #8 on: October 13, 2006, 06:44:55 PM »
I love good Ambrosia but have not had in years, can someone please post the recipe!

Thanks,
Dawn


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