It's in the dairy section of your grocery store, usually where they have the very tiny area for half and half, whipping cream, and heavy cream. It usually comes in one pint or one quart containers. In a carton, it's not premade whipped cream in a can or plastic bowl. Should say "Heavy Cream" on the carton.
to add to karensjustdessert's post...
it's the real deal -- what people used before modern food science brought us non-dairy whipped topping.
still the best.
some hints:
1. can add sugar or that fake stuff to sweeten...if real sugar, add before whipping and allow to sit a bit to dissolve fully.
2. add a touch of vanilla too
3. can add flavorings too...my favorite is DiSorneo Ammaretto!
and most important of all
DON'T overwhip -- it'll turn straight to butter (done that several times) and if does turn to butter...don't throw that butter out...it will be the freshest butter you've ever had (a touch of salt will make it even better)
Hmmm, adding liquor to it sounds fabulous. Thanks for the suggestion, Doug.
) I wonder if Bailey's Irish Cream would be good....hmmmm
Doug,
I forgot to mention I add a dash of vanilla, and a couple pinches of sugar. I have not used canned whipped cream in years! And all the flavorings, never thought of it...kahlua...yum.
Also, helps if your bowl is COLD (not frozen) when you're whipping cream in it.
Off to make something to add whipped cream to...
Quote by @%username% on %date%
%body%