whip it good

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We are right in the thick of summer at the moment and I am craving something with strawberries and whipped cream.  At first I considered making strawberry pretzel salad for the church BBQ, but a quick trip to the store revealed a distinct lack of Cool Whip or any similar substitute.  Dismayed I set out to find out how to make fresh whipped cream, I even purchased a whisk!  Somewhere along the way,  I ended up with my heart set on making Seth                                                        .  {redacted until he finally gets to eat it.  Just trust me, whipped cream is involved}

Off to the store I went again only to discover that not only do they not sell Cool Whip, they don't sell Whipping Cream or Heavy Cream either!  There are two options in the store, Cream and some sort of thickened cream that contains gelatin which Seth cannot eat.   I ended up purchasing a bottle of regular old cream and back to the internet I went to see what the deal was.  As if the US cream situation, where you have half-and-half, light cream, whipping cream, and heavy cream, wasn't difficult enough I have come across this little guide:

via The Stone Soup Blog

The real kicker?  The cream at the market has no fat content listed, whatsoever!

The very next day… 
I never got around to finishing this post and simply fell into an abyss of Google searches and food blogs last night.  This morning during the post-church tea time I was standing around chatting with fellow congregation members and what should I see?  Whipped cream!  "What is this?  How do you make this here?!" was my frantic plea to a very bewildered church-goer.  "Uh, whipped cream, you whip cream." was the deadpan reply.

So there you go folks… New Zealand whipped cream, just whip cream.



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