What to CookDessertFood NewsFood Biz

Whipped Cream Shortage? Not on Our Watch

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

Is Cool Whip Food?: Looking Back on 50 Years
+
Is Cool Whip Food?: Looking Back on 50 Years

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.

Advertisement

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.

White Chocolate Whipped Cream
White Chocolate Whipped Cream

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.

Advertisement

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.

Here's Where Cool Whip Was on a 1969 Thanksgiving Table
+
Here's Where Cool Whip Was on a 1969 Thanksgiving Table

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.

5 Links to Read Before Making Whipped Cream
+
5 Links to Read Before Making Whipped Cream

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.

Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
+
Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream

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!

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

Tags: whipped cream, shortage, nitrous oxide, white chocolate