Whipped cream problem!!! Caterers HELP!

C

cheezz

Well-known member
We are serving 400 women at a tea and in the kitchen will be 35 men plating food (blessed volunteers!!!). The problem is, one of the foods will need a little dollop of whipped cream piped on it before it is served. That's about 800 of these little desserts and 35 men inexperienced in the kitchen. My only thought was filling large pastry bags with the cream and clamping the top closed so it can ooze out or be spilled. Any other ideas???

 
How about just giving the gentlmen the whipped cr in a bowl w/ approp. sized spoon--either teaspoon

or soup spoon or tablespoon? Seems like that would be easier for them.

**However, if your dollop needs to be placed on a small dessert slice so it stays on top and is more or less centered, then I think your idea to pre-fill pastry bags is the way to go. Make sure the piping tip is covered with those little plastic caps so it doesn't ooze out.

Either way, I would stabilize the whipped cream. Any way you could do a demo in front of a couple of them with the piping bag approach? I've seen some women who are all thumbs when first trying to use one. Best of luck!

 
I'm usually a purist, but for such a huge number of people and inexperienced volunteers

I'd buy cans of whipped cream.

 
Use this whipped cream method and pipe the "dollop" onto parchment ahead of time.

These can easily sit in the refrigerator for two days.

Show the volunteers first how to do this: slide an off-set underneath each dollop and lift onto the dessert, using a butter knife to slide it off.

You can pipe a beautiful dollop with a pastry tip.

Test it out first to be sure you're comfortable with the method.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=148498

 
Bingo! Why didn't I think of my iSi Cream Whipper? Good call, Marg! This will combine Joe's purist

leanings right with his suggestion for the aerosol canned approach because you put real whipping cream & sugar & vanilla down into one of these, insert a charger, shake 3 or 4 times and begin squirting. Ask around as I'm sure somebody U know has one of these sitting around somewhere. Mine (a quart size) is in a cupboard in our basement. I'd forgotten I owned one until Marg just referred to hers. I used to use the thing all the time when I first started out in the catering world. Guess I need to go dig it out.

 
Yeah, but we'd need at least 100 cans...there's hardly any actual cream in those anymore smileys/frown.gif

 
So, Dawn and Marilyn - does this mean they can sit out awhile without thawing much?

I'm just trying to visualize how 800 dollops of this stuff gets used without it all becoming one big dollop smileys/smile.gif

 
How about...

1. Letting them play with the whipped cream and having fun.

2. Leaving off the whipped cream.

3. Coming up with something else that doesn't need a perfect swirled dollop of whipped cream.

Don't stress it.

 
If you're just doing a little dollap, it would be 8 cans, tops. (50 squirts per can)

It's not that there is so much cream in those cans--it's that there's so much air!

 
That's sad. I lived in Austria where...

the women knew how to wear Schlagobers (whipped cream) and that is just sad...

The hair, the church spires...we couldn't escape it! It was a way of life.

 
Church spires? Am I confused or are you? I remember staring at this album cover for hours

not for the same reasons my brothers were, but because I fell for it. I was trying to figure out how they got all that cream to stand still.

 
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