I have never bothered to find other whipped cream alternatives besides the all-purpose cream that I have come to use repeatedly. It’s creamy alright, but not really the flavor I like when whipping it. It lacks the Starbucks whipped topping taste and consistency. And it doesn’t have that Pancake House stiff whipped cream pancake and waffle topper texture either. So what made the others so different?
I talked to one (and only one I know!) pastry chef who specializes in these things and asked for her advise. She recommended using Avocet, a non-dairy pastry cream used specifically for whipping. But a liter of that is so expensive! And the it only comes in liter packs. Though I’m not that cheap when it comes to experiments, something so unhealthy and so expensive will most probably not make it in my book. So another alternative has to be found.
Though I have…
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