On Jun 7, 11:29*pm, sf <.> wrote:
> On Sat, 7 Jun 2008 19:07:32 -0700 (PDT), Paul McNoob
>
> > wrote:
> >If I were to make my own whipped cream, how do I store it ? In the
> >freezer, like commercial cool whip? *I want to make it the "night
> >before" so that we can have it in the morning before work with
> >strawberries or blueberries over belgian waffles. I don't have the
> >time in the morning to make it fresh (nor the waffle batter).
>
> >Thanks as always
> >Paul
>
> Ooooh, ooh, oh.... I can answer that question! *I've made whipped
> cream the morning or night before a big party (thanks to someone on
> rfc suggesting this and it worked). *
>
> Whip your cream and put it in a fine sieve (or suspend it in a coffee
> filter) - whatever it takes to elevate the whipped cream above a
> container to catch any drippings. * Basically, the whipped cream
> "weeps" and the water drops into the vessel below. *Very cool.
>
> The remaining whipped cream is just like fresh whipped so I avoid the
> stress of making it between clearing up dinner dishes and serving
> dessert.
>
> Good luck!
>
> FYI, you can always use a canister. *Personally, it's my option of
> choice unless I'm making whipped cream for a crowd.
>
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Interesting tip- I'll have to try it- thanks!!