Extra thick double cream into whipped topping......

next time, put a bowl in the freezer (one that can go in there like a ceramic one) and the beaters should go in there too. The cold helps it whip up really nicely. My mom always had that for holidays, I knew something good was coming if the beaters/bowl were in the freezer!

It was the kind for whipping, it showed a nice whipped dollop on some fruit on the label. I used a stick blender, maybe that was the problem? I'll probably try it again sometime, but I just can't picture the stuff whipping up like whipped topping. Would help if I could see someone do it.......Oh well. 

Hey DD when you say stick blender, is that like a handheld food puree/processor?

I am not sure if that will provide enough 'whip'. I think it needs to have the wires like a whisk or the double beaters that rotate in opposite directions like the cake mixers.

You can pick up some electric mixers real cheap in Tesco. I got an electric mixer for under a tenner. In fact I saw one the other day for under a £5. Probably not too good for heavy doughy stuff but probably more than adequate for whipping.

Happy whipping....

Yah, AyouBob. It's a stick blender, like a Braun thingy, but different brand. Gotta get a regular mixer, I guess. Or one of those electric ones with whisks. BTW, your avatar is my tattoo! Cool taste you've got!

Yah, AyouBob. It's a stick blender, like a Braun thingy, but different brand. Gotta get a regular mixer, I guess. Or one of those electric ones with whisks. BTW, your avatar is my tattoo! Cool taste you've got!

why thank you. If I was to ever get a tattoo, it would probably be that.

The first time I ever saw that as a tatoo (many years ago when I was young and imprssionable), it was on a young woman's a**! That image is indelibly imprinted on my brain.. 

hehehehe......just go round to the front a little bit......that soft sensitive spot just below your hip bone. 

hehehehe......just go round to the front a little bit......that soft sensitive spot just below your hip bone. 

bet that nipped a bit.... 

I just thought of something. If you used something called Elmlea, it has a strawberry on the front, but it isn't really cream; it is "cream alternative" with  milk solids and vegetable oils. I can't see that stuff whipping up. It does look like cream though, and is right next to the real cream.

Elmlea do have one called whipping cream so maybe...

I'll stick with the real stuff (in moderation of course)

I tried Elmlea and actually liked it. It has an artifical-ness like Cool Whip, but that is what I grew up with, so it hit the spot.

So.. after reading this thread, I walked to Tesco (tiny Tesco @ a Gas station) and bought myself a bottle of double cream (good for whipping, spooning and.. forgot!) and prepared myself a UK version of Pasta with carbonara sauce..

Not too bad.. considering that bacon is considerable saltier here than in the US...didn't find parmesan cheese (the one in the green bottle, by Kraft), but I guess the point is that at least this double cream worked out the way I wanted!!

conclusion: UK double cream = US whipping cream (at least for me!)

thanks for the advise!!