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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
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Posts:
138
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Posted:
Nov 22, 2008 4:54 PM
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> Tommy, I prefer Whip It by Devo...
I like Whip It too!
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Posts:
1,472
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Posted:
Nov 22, 2008 2:53 PM
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Tommy, I prefer Whip It by Devo...
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Posts:
138
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Posted:
Nov 22, 2008 12:26 AM
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From my experience, I make the whipped cream as soon as I needed it, except if I can leave it in a closed container and chilling in the fridge for slight bit before folks from church come over for lunch. But anything longer than that...forget it.
Cool Whip (full of crap) sells for a buck a tub and the generic brands sell for 88 cents at Walmart. With a price like that, it sure beats wasting time and effort whipping the crap out of anything...well, except in bed, well.. in the kitchen too, of course. 
Nothing kinky to it.
A suggestion: when beating things in the kitchen it helps to have Michael Jackson's "Beat It" song on the Sound Blaster By Dell system in the kitchen to get things going. Look, it was only a suggestion. And don't forget to take your heart pill first before getting the wooden spoon out...
By the way, I love Cool Whip (Registered Trademark by Kraftfoods) 
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Posts:
568
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Posted:
Nov 19, 2008 8:29 PM
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> Thank you everyone, for all of your suggestions. I
> think I will try some on Thanksgiving.
> It should only be good for a few days right? Do
> Do you keep it in a container with a lid on tight?
I have kept whipped cream in a covered container for a few days -- I suspect it will be good for at least as long as the cream date on the carton. It will separate but all you will need to do is stir it up well and it is fine.
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Posts:
1,472
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Posted:
Nov 19, 2008 4:19 PM
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> > I tasted really good.
>
> TMI lady! I don't want to know what kinky things you
> did with it.
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Posts:
79
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Posted:
Nov 19, 2008 2:48 PM
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> I tasted really good.
TMI lady! I don't want to know what kinky things you did with it.
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Posts:
1,726
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Posted:
Nov 19, 2008 2:08 PM
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> I just use the new cool wip in a can, even though it
> has a lot of crap in it. I tasted really good.
love it too!!!!
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Posts:
88
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Posted:
Nov 19, 2008 1:40 PM
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I just use the new cool wip in a can, even though it has a lot of crap in it. I tasted really good.
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Posts:
216
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Posted:
Nov 19, 2008 11:53 AM
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Hi msminnie. I don't know how long whipped cream will keep. I don't think it is very long. I usually whip it just before serving.
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Posts:
20
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Posted:
Nov 19, 2008 11:09 AM
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Thank you everyone, for all of your suggestions. I think I will try some on Thanksgiving.
It should only be good for a few days right? Do you keep it in a container with a lid on tight?
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Posts:
138
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Posted:
Nov 19, 2008 1:26 AM
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Someone was asking about making whipped cream and we get posts about whipping and grinding the "crap" out of it. That word should be a "foul" word but for some reason the "bad word" alert didn't kick in here.
Let's try to keep the post on the subject....like whipped cream for example...and about....using it.....on......desserts..you know?
Rate this post:
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Posts:
166
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Posted:
Nov 18, 2008 8:17 PM
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If powdered sugar doesn't work for you, you can use bartender's sugar. It's like granulated sugar, but more finely ground so it dissolves faster in cold liquids. You could even make it yourself by putting regular sugar in a clean coffee grinder or blender and grinding/blending the crap out of it.
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Posts:
1,472
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Posted:
Nov 18, 2008 3:04 PM
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Exactly
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Posts:
1,726
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Posted:
Nov 18, 2008 2:54 PM
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it couldnt be said better. right, biscuit???
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Posts:
1,472
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Posted:
Nov 18, 2008 2:48 PM
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> > i have always gone by my dad's technique...
> cold
> > STAINLESS bowl, a tsp of vanilla extract, cold
> > whipping cream and a hand mixer...
> > ...whip the crap out of it, adding
> sugar(granulated,
> > not powder((YUCK)), sweeten to taste..
> > ...it will form peaks that will slightly turn
> over..
> >
> > ...PERFECT!!!
>
> "whip the crap out of it?"
>
> Jen, what in KRAFTFOODS name has gotten in to you?
>
> Or is that you being a smarty pants?
LOL, she was making reference to me b/c I posted the directions on how to make whipped cream a while back and that is the way I described how to whip the cream
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