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.
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.
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.