White Chocolate

Whipped Cream Shortage? Not on Our Watch

December 19, 2016

I've been seeing some alarmist headlines about a potential shortage of whipped cream—the variety that comes in an aerosol can. Oh boy! I know what you’re thinking, helplessly casting your hands in the air. “Great. Great! Just in time for the holidays.” Throwing a tizzy. Please calm down.

Well here’s something you might not have considered. A new recipe for your Monday morning. A little delight. My girl Alice Medrich has “whipped” up a fine recipe for white chocolate whipped cream. “Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache,” Alice suggests.

She's right. Some weightlessness; a little substance. The perfect balance. Equilibrium. Goldilocks. But you don’t need to "go ask Alice" about her white chocolate whipped cream, because I’ve got the recipe right here.

Chop 4 ounces of white chocolate as finely as possible.

Chop, chop, chop, as you would a mane you'd like to shear. And put it in a medium-sized bowl.

Get 3/4 cups of heavy cream and 3 tablespoons of water going in a saucepan.

Let it reach a simmer.

Pour that cream-water over the white chocolate.

Is “cream-water” a term? Well, now it is. So you’ll have to deal, and before you know it this cream-water is on top of the white chocolate. Let that stand for 30 seconds.

Stir well.

This one’s my favorite. Rouse that mixture. Then let it stand for 15 minutes so that the chocolate melts fully into the water.

Stir again until all of the white chocolate is dissolved into the cream.

There you go. Yes. Now we're talking.

Let it cool for a few minutes.

Some of these directions speak for themselves.

Chill for at least four hours—if not overnight.

Cover and refrigerate it until it’s chilled completely. You can leave it in there for four days, tops. No more.

Take it out of your fridge.

Careful now! Don't want it to spill.

Get your handy electric mixer and whip that cream into shape.

Don’t overwhip.

Shout, ”Sweetheart, your whipped cream's ready!”

Even if you don’t have a sweetheart to call your own! Whomever's listening—they’ll love you for it.

And there’s your white chocolate whipped cream. It’s much better than anything I was force-fed as a child from a canister, and it’s certainly got more personality. Some whipped cream with charisma. Put it on top of anything this holiday season—a pie, a cake, maybe even some asparagus? I’m weeping imagining the possibilities. I want to kiss my fingers. Oh, the discourse!

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Hey now—what are your thoughts on aerosol canned whipped cream, anyway? Let us know in the comments.

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  • claire miller
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  • Mayukh Sen
    Mayukh Sen
Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.


claire M. December 20, 2016
Mayukh, you are a spectacular individual. Keep it coming.
Mayukh S. December 20, 2016
! :)
Sophie December 19, 2016
"you'd like to shorn"??? *shear?
Mayukh S. December 19, 2016
Bahaha, vestige of me typing "mane, shorn" and then changing it around—thanks for pointing that one out
Valhalla December 19, 2016
At least the aerosol contains cream as its first ingredient. I cannot, CANNOT abide Cool Whip.