OK...I have heavy whipping cream in the fridge. Do I whip up a little as I plan on using it or whip the whole carton (pint) at one time? Does is keep well in the fridge already whipped up? Also...do you add splenda or something to it or is it good all by itself as a topping (like for Jell-O)? I've never used the real thing...always bought Cool Whip.

Tricia

Whip only the amount you plan on using immediately. It doesn't keep well- it tends to liquify. You will want to add splenda for the sweetened whipped cream taste you're used to, such as the canned variety or cool whip. It's really easy- for 1 cup whipped cream use 1/2 cup whipping cream & 1tbsp splenda beat on high until stiff. You can also add a little vanilla to it too for added flavor. Good luck- you won't need it for this though.
God Bless,
Amy-Lynne

that sounds yummy! i love whip creme. I've never tried whipping my own either. I am gonna try it on my decaf coffee tomorrow morning..it'll be just like a nice cappuccino. thanks for the tip!

What I do is whip the entire carton pretty stiff and also I add 1-2 T Davinci vanilla syrup SF. I keep it in the refrig. and it lasts in there til it is gone, about a week. If I want a little something, I put some in a bowl and mix a couple T. flax seed, ground in it. Very satisfying.
I have not had any problems with the cream weeping. It stays quite stiff for me.

Hi All

Our resident chef, Karen, has posted this a few times, so I share it with you!
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"This is how you stabilize whipped cream...

For each cup of cream use 1/2 teaspoon plain gelatin and 1 tablespoon cold water.

Soften gelatin by sprinkling it over cold water and letting it sit for for 5 minutes.

Dissolve by placing it in a container over a small pot of simmering water. Or microwave in 5 second increments until melted.

Whip the cream until barely stiff.

Add melted gelatin all at once to cream during whipping.
Stop whipping when cream forms soft peaks."

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If you do this, your whipped cream lasts much longer.

Lolli