Categorized | Ice Cream

26 Comments For This Post

1. Dosperado Says:
   November 20th, 2009 at 5:20 pm

   Mentioning how much sugar and how much vanilla to add is pretty much no help without saying how much cream you put in there. Looks like a cup, but you should comment at least.

2. toxicfrost123 Says:
   November 20th, 2009 at 5:20 pm

   your hot. lol nice video..

3. cookingwithcaitlin1 Says:
   November 20th, 2009 at 5:20 pm

   The whip cream will last about 12 hours and then it starts to deflate. Realistcally I wouldn’t hold onto it more than 1-2 days otherwise

4. bubble3027 Says:
   November 20th, 2009 at 5:20 pm

   how long can u store whip cream

5. hpotternut Says:
   November 20th, 2009 at 5:20 pm

   …before the cream has set too long, you must whip it… Whip it good..

6. beautifuldxb Says:
   November 20th, 2009 at 5:20 pm

   Hi, I liked your recipe. .its very easy.. n fast,. however, i wanted to know that how much time before should i make it if i have to do an icing on the cake with the whipped cream. and for how long the consistency will last. And if its on a cake and in the refrigerator.. will it start loosing consistency then also and will run out.. ? And could you please tell me how much powdered sugar is required for the whole carton of cream? Please help. Thank you.. !!!

7. cometoanend Says:
   November 20th, 2009 at 5:20 pm

   What if i wanted to make this into stabilized whipped cream, do I just have to add gelatin to it? I want to use the whip as frosting for a cake, so it will store better and not melt down too quickly.

8. cookingwithcaitlin1 Says:
   November 20th, 2009 at 5:20 pm

   It should say “Heavy Whipping Cream” and is usually found next to the milk or the coffee creamer. Thinking that we could use all purpose but you will need to probably whip for longer.

9. aizah629 Says:
   November 20th, 2009 at 5:20 pm

   hi, cant find heavy cream. can i use all purpose cream as a substitute?

10. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    No matter what you store it in it’ll lose it’s consistency if it is stored too long. Just know that if you make it ahead of time, you will probably have to whisk it a little more before serving it.

11. bubbletoes88 Says:
    November 20th, 2009 at 5:20 pm

    how would you store the whipped cream? in a plastic container, if so will the cream lose its consistency?

12. 333coolkat333 Says:
    November 20th, 2009 at 5:20 pm

    Oh, ok! Thanks so much!

13. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    Yes. It’ll deflate. Make sure not to over whip it in the thought of making it last longer because if you over whip the cream it’ll become butter.

14. 333coolkat333 Says:
    November 20th, 2009 at 5:20 pm

    Thanks! But after it becomes perfect whipped cream, if you leave on a counter top in warm weather, will it go back to it’s original consistency?

15. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    You can do it by hand but it will definitely take more time and muscle. But if you are looking for stronger arms that is the way to go. To make it a little easier by doing it by hand make sure your cream is very cold and even place the bowl you’ll be mixing it in in the freezer to make it cold.

16. 333coolkat333 Says:
    November 20th, 2009 at 5:20 pm

    Thanks for doing this video! But can you use a normal whisk or will it cost me waaaay too much work?

17. Kra777 Says:
    November 20th, 2009 at 5:20 pm

    Great job! I love this video! Thank you so much for doing this!

18. muffemod Says:
    November 20th, 2009 at 5:20 pm

    there is no standard its sweeten to taste.

19. Toeknee417 Says:
    November 20th, 2009 at 5:20 pm

    2 tbl spoons? looks more like 2 cups lol

20. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    Yes! You can use regular granulated sugar. I like to use powdered sugar because the sugar will definitely dissolve in the liquid while sometimes regular sugar doesn’t. Still will have that sweet flavor, however! Thanks for your question!

21. itzurboithanh Says:
    November 20th, 2009 at 5:20 pm

    can u use regular granulated sugar instead of powdered sugar??

22. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    I am so so sorry for the delay on this response: yes, you can but be sure that it is really cold and you will probably have to whip it for a longer amount of time. Again, I apologize for the delay!

23. meow7767 Says:
    November 20th, 2009 at 5:20 pm

    can you use normel cream does it have to be heavy whipping cream?

24. cookingwithcaitlin1 Says:
    November 20th, 2009 at 5:20 pm

    You can use Splenda! The sugar is just added for additional flavor. Just make sure to add it before you start whisking so that it’ll dissolve in the cream.
    -The Cooking with Caitlin Team

25. love9boy Says:
    November 20th, 2009 at 5:20 pm

    can you use splenda instead of the sugar?

26. bo Says:
    December 27th, 2009 at 7:12 am

    has anyone experienced any weight loss?

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