pancakes whipped cream

Posted by megan (1163 days ago)

how do i make those whipped 'cream' they served at macdonalds?can i buy them off the shelves?whats an alternative?

(I am based in Hong Kong)

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Posted by beter.van.niet (1163 days ago)

humm, i wouldnt know dear......i never eat there.....i even resnt it .....poor you that yove got to eat there!

(I am based in Hong Kong)

Posted by megan (1162 days ago)

oh shut up,if you cant help butt out.

(I am based in Hong Kong)

Posted by beter.van.niet (1162 days ago)

ouch your easily stepped on your toes......pls remember that Mcdonalds is probably the biggest reason worldwide for obesity!

(I am based in Hong Kong)

Posted by megan (1161 days ago)

cant you read?i asked how to make whipped cream if there s any recipes whatsoever not eating there.

(I am based in Hong Kong)

Posted by macobee (1160 days ago)

lol.....ok whipped cream.....buy a pack of whpping cream (president for example) and a whisk.
add 80 grams of sugar to a liter of crea,m and start whipping away with your whisk.

this works the best while to bowl of cream i on ice, to keep it cool.

once fully whipped place in fridge and use within a day.

(I am based in Hong Kong)

Posted by margot (1159 days ago)

actually, by the whipped 'cream' do you mean the stuff that pops out of the little plastic thing? Because if that's what you're after, I think it's actually whipped butter - you can get a similar result by whipping regular butter with an electric whisk

(I am based in Hong Kong)

Posted by bdi (1159 days ago)

So, if whipping cream is whipped until stiff does it turn back to liquid after a long period? Can it be used to ice a cake and will it hold out?

(I am based in Hong Kong)

Posted by megan (1159 days ago)

yess margot,that s whipped butter.just using butter on a high note with an electric whisk,that will do the trick?

(I am based in Hong Kong)

Posted by margot (1158 days ago)

It should - have you ever creamed sugar and butter together? it goes light and fluffy. Just leave out the sugar and the texture of the butter should get lighter. Try chopping the butter into smaller pieces though, because its got to be quite solid otherwise it'll just be soft butter and that's not the same thing. Good luck!

(I am based in Hong Kong)