I wanna make some sundae ice cream. Will store bought whipped cream be a good idea or is it very low quality?

[SEEING-TO-BELIEVE]

if i better make it myself i will.... just tell me....

i don't have the equipment to pour the whipped cream too in a shape......

let me know

 

[dragnlaw]

Not sure what you mean. Are you meaning whipping cream to make the ice cream or cream that is already whipped to put on top of the Sundae?

 

[SEEING-TO-BELIEVE]

on top as a decoration

i don't have the decoration accessory to mold it nicely too.

 

[Aunt Bea]

Read the label and give it a try.

If it’s real whipped cream the list of ingredients should be short and recognizable.

I use canned whipped cream with good results even though I have to admit that it’s an environmental nightmare.

 

[dragnlaw]

Canned is certainly OK if you want those fancy ridges on it, Depending on the brand, taste wise,who knows. The few I've had were just fine.
Convenience is also a major consideration. Prepping a meal is a lot of work and there is nothing wrong with using a Stor bought item.

There is alos nothing wrong with just using a spoon to drop a big dollop of whipped cream on top of your sundae.

Not matter which way you go it will be DELICIOUS!

 

[SEEING-TO-BELIEVE]

i will go with whipping it myself
i saw that the canned one has palm oil

 

[dragnlaw]

 

[taxlady]

I don't used canned whip cream because I like the ingredients they add to it, in the stuff I can find here. I don't know what it's like where you live.

If you want to put homemade whipped cream on a sundae in a decorative way, you can do that without special equipment other than a plastic bag. You put the whipped cream in the plastic bag. Then you cut a small piece off of one of the corners and squeeze out the whipped cream. You can make swirls and other simple patterns. There won't be ridges on the stream of whipped cream that you squeeze out. If you are using a zipper bag, it will be easier, if you close the zipper before squeezing. If you don't have a zipper bag, you can tie the bag shut with a string or an elastic.

 

[SEEING-TO-BELIEVE]

good idea

 

[dcSaute]

we can get pasteurized cream+CO2+nozzle - nada any other ingredient.
labeled "original"
so, , , that would be - for me - okay.
I use them for breakfast fruit crepes, pies, etc. long shelf life . . .


but stuff with twenty-thirty other things listed as ingredients , , , not so much

there are gadgets where you pour in heavy cream, add CO2/NO2 cartridge, squirt away . . .
once punctured, the gas cartridges "leak" - so 2-3 days is "tops" for life span.

frequency of use determines whether the 'ready to use' stuff
or
the 'gadget' approach
or
the 'mixer+pastry/plastic bad & nozzle'

is the best solution for you.

 

[taxlady]

For the canister for making whipped cream, the one that uses an NO2 cartridge, you only need to use 20% butterfat cream. Restos that use a lot of whipped cream often find the canisters more economical than buying 35-40% whipping cream.

 

[dragnlaw]

I think I can count on 1 finger how often I've made whipped cream in the last year. I buy 34% most often (it seems to have a long life in the fridge after opening). I use it to make Ice Cream, spoon full mixed into my whisked eggs in the morning, spoon into the sauce or soup. 90% is in my eggs. Summer is coming so ice cream will probably take over.

Come to think of it, don't know if I have ever whipped this stuff. I get lactose-free, maybe I have whipped but as I've said.... 1 finger.

hmmmm, crepes... into that lately, maybe we'll find out how well lactose-free whips?