richard-in-cincy
Well-known member
Whipped cream. So ephemeral. We love it, but it just doesn't hold up on the buffet at holidays as it drips into a leaking mess.
And Lo! There appeared Dr. Oetker's Stabilized Whipped Cream Powder.
I made the Tipsy Eggnog Cake from Marlene Sorosky's fabulous holiday recipes. It was drenched with the cognac and rum syrup, and frankly, it tasted like the best cake doughnut ever.
So the naked cake was decorated with Dr. Oetker's Stabilized Whipped Cream.
The leftovers sat on the counter for the week. Leftovers. We would take a sliver each night, avoiding that whipped cream that had been sitting out. The rosettes of whipped cream were perfect. And finally, the last slice was gone. I placed the gooey dish (all that sugar rum cognac syrup) into the sink, sprayed it with hot water, and left it to soak.
When I returned, Dr. Oetker's Stabilized Whipped Cream rosettes were still perfect.
I sprayed off the plate with hot water, washing the rosettes into the sink.
I came back later, and Dr. Oetker's stabilized whipped cream rosettes were sitting in the sink, still perfect. This is today, the week +1 after the thanks.
I spritzed them with some water, they didn't go away. So I decided to leave them.
They are still sitting in the sink, perfectly formed.
So yes, Dr. Oetker's stablized whipped cream powder works. It is very stable and you could probably build skyscrapers with it at this point.
A few other notes....
We've just come from China and getting back to being sick and recovering from 12 time zones AND daylight savings time. And memories of China.
It was an amazing experience. I walked (read: climbed) on the Great Wall, walked through the Forbidden City (which you can't imagine if you've never been there--that first gate with Mao's pic? That is first of 7 gates, each bigger and more grand than the next...it is completely overwhelming, as it was designed to be. You are approaching the Emperor, and you shall be made small.) And walked the hutongs of old Beijing and actually had dinner in a local Chinese woman's house in the hutongs. She rolled noodles, stretched, and cut them, then made the most amazing noodle dish for us. One of our most amazing memories.
Then, we flew to Shanghai, Wuxi, Suzhou, and Hangzhou for a cultural overload, and then to Chengdu in Sichuan We were finally released from the control of the tour, and we wandered through the market, marveling at all the food stalls. There were french fried rabbit heads, stewed pigs brains, chicken buttholes on a stick, it went on. But it was all so beautiful. We grazed through and ate what we thought we knew, who knows, there was probably a chicken butthole in that wrap?
But the best, we were to go see the Giant Buddha of Leshan. Our guide took us off, stopped at a Sichuan Tea Plantation where we bought green jasmine tea for a song, and on the way, he said:: "where do you want to eat? McDonalds or Sichuan?"
Hello? Take us to your restaurant for local foods. Now!
He ordered for us, and in this country restaurant in the Sichuan countryside, we had DanDan Noodles, Sichuan Pork, Gong Bao Ji (Kung Pao Chicken), Ma Po Tofu, Rice, Sichuan Long Beans with chilies, garlic, and sausage, Barley Tea (tastes like chocolate chip cookies, crooned our guide!) and a plate of oranges that were so sweet and juicy they were like candy--but that is the way it was with all the fruit and veg--all were picked ripe, no hard plastic anything. We were the only occidentals in the restaurant and that did not go unnoticed. There were men toasting and slamming down their Baijiu (Chinese Rise Schnapps), and singing boisterous songs. Later, several of them came up to our table. I have been studying Mandarin at the Cincinnati Chinese American School since January so i had enough words to talk to them (which totally dropped their jaws when Mandarin started coming out of my mouth).
It is the best Chinese dinner I've have ever had. Oh my! The taste, the spices. We never have this in the US.
But. The police state. I could never get used to that. We were finger printed and face scanned upon arrival at Beijing Airport. When we checked into hotels, they scanned our faces and our fingerprints. Everywhere we went there were Chinese military guards and police. Always watching us. Everywhere we went, we were subjected to passport checks, face scans, etc. Total Police State.
My American citizen friend from Shanghai says: "Yes, the Chinese people want to be safe and secure. They hear about the awful shootings in the United States, and they don't want this to happen to them. And so, she said, the Chinese government takes complete control over that to secure the safety. And most of the Chinese people are OK with that."
Not to get political here, but we can stop the shootings, if we have the courage to do that. But, we, as a country, would never submit to the loss of freedom that the eternal police state in China uses.
I had nightmares for 2 weeks after I got home as I re acclimated to being back in the US. I was actually pulled out of the flight boarding for Chicago because my bag had been pulled. Chinese guards met me and escorted me to a secure room. My suitcase was unpacked and searched (so carefully packed, as you can all imagine). I had a battery charger for my cell phone in my suitcase. Not allowed. They stripped that out and made me stand while my bag was repacked (can you even imagine?), and then go through another scan. Then. I was allowed to go to my plane.
China was over the top. I climbed the Great Wall. I ate real Sichuan cuisine at the Mother Ship. But I don't ever need to go back.
And Lo! There appeared Dr. Oetker's Stabilized Whipped Cream Powder.
I made the Tipsy Eggnog Cake from Marlene Sorosky's fabulous holiday recipes. It was drenched with the cognac and rum syrup, and frankly, it tasted like the best cake doughnut ever.
So the naked cake was decorated with Dr. Oetker's Stabilized Whipped Cream.
The leftovers sat on the counter for the week. Leftovers. We would take a sliver each night, avoiding that whipped cream that had been sitting out. The rosettes of whipped cream were perfect. And finally, the last slice was gone. I placed the gooey dish (all that sugar rum cognac syrup) into the sink, sprayed it with hot water, and left it to soak.
When I returned, Dr. Oetker's Stabilized Whipped Cream rosettes were still perfect.
I sprayed off the plate with hot water, washing the rosettes into the sink.
I came back later, and Dr. Oetker's stabilized whipped cream rosettes were sitting in the sink, still perfect. This is today, the week +1 after the thanks.
I spritzed them with some water, they didn't go away. So I decided to leave them.
They are still sitting in the sink, perfectly formed.
So yes, Dr. Oetker's stablized whipped cream powder works. It is very stable and you could probably build skyscrapers with it at this point.
A few other notes....
We've just come from China and getting back to being sick and recovering from 12 time zones AND daylight savings time. And memories of China.
It was an amazing experience. I walked (read: climbed) on the Great Wall, walked through the Forbidden City (which you can't imagine if you've never been there--that first gate with Mao's pic? That is first of 7 gates, each bigger and more grand than the next...it is completely overwhelming, as it was designed to be. You are approaching the Emperor, and you shall be made small.) And walked the hutongs of old Beijing and actually had dinner in a local Chinese woman's house in the hutongs. She rolled noodles, stretched, and cut them, then made the most amazing noodle dish for us. One of our most amazing memories.
Then, we flew to Shanghai, Wuxi, Suzhou, and Hangzhou for a cultural overload, and then to Chengdu in Sichuan We were finally released from the control of the tour, and we wandered through the market, marveling at all the food stalls. There were french fried rabbit heads, stewed pigs brains, chicken buttholes on a stick, it went on. But it was all so beautiful. We grazed through and ate what we thought we knew, who knows, there was probably a chicken butthole in that wrap?
But the best, we were to go see the Giant Buddha of Leshan. Our guide took us off, stopped at a Sichuan Tea Plantation where we bought green jasmine tea for a song, and on the way, he said:: "where do you want to eat? McDonalds or Sichuan?"
Hello? Take us to your restaurant for local foods. Now!
He ordered for us, and in this country restaurant in the Sichuan countryside, we had DanDan Noodles, Sichuan Pork, Gong Bao Ji (Kung Pao Chicken), Ma Po Tofu, Rice, Sichuan Long Beans with chilies, garlic, and sausage, Barley Tea (tastes like chocolate chip cookies, crooned our guide!) and a plate of oranges that were so sweet and juicy they were like candy--but that is the way it was with all the fruit and veg--all were picked ripe, no hard plastic anything. We were the only occidentals in the restaurant and that did not go unnoticed. There were men toasting and slamming down their Baijiu (Chinese Rise Schnapps), and singing boisterous songs. Later, several of them came up to our table. I have been studying Mandarin at the Cincinnati Chinese American School since January so i had enough words to talk to them (which totally dropped their jaws when Mandarin started coming out of my mouth).
It is the best Chinese dinner I've have ever had. Oh my! The taste, the spices. We never have this in the US.
But. The police state. I could never get used to that. We were finger printed and face scanned upon arrival at Beijing Airport. When we checked into hotels, they scanned our faces and our fingerprints. Everywhere we went there were Chinese military guards and police. Always watching us. Everywhere we went, we were subjected to passport checks, face scans, etc. Total Police State.
My American citizen friend from Shanghai says: "Yes, the Chinese people want to be safe and secure. They hear about the awful shootings in the United States, and they don't want this to happen to them. And so, she said, the Chinese government takes complete control over that to secure the safety. And most of the Chinese people are OK with that."
Not to get political here, but we can stop the shootings, if we have the courage to do that. But, we, as a country, would never submit to the loss of freedom that the eternal police state in China uses.
I had nightmares for 2 weeks after I got home as I re acclimated to being back in the US. I was actually pulled out of the flight boarding for Chicago because my bag had been pulled. Chinese guards met me and escorted me to a secure room. My suitcase was unpacked and searched (so carefully packed, as you can all imagine). I had a battery charger for my cell phone in my suitcase. Not allowed. They stripped that out and made me stand while my bag was repacked (can you even imagine?), and then go through another scan. Then. I was allowed to go to my plane.
China was over the top. I climbed the Great Wall. I ate real Sichuan cuisine at the Mother Ship. But I don't ever need to go back.