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Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Sweet treats
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  #1   ^
Old Sun, Feb-09-14, 10:50
lovinita's Avatar
lovinita lovinita is offline
Triple digit loss
Posts: 927
 
Plan: Dr. Bernstien
Stats: 352/206.8/175 Female 5'7
BF:
Progress: 82%
Location: Boston, MA
Default Whipped Topping

http://www.genaw.com/lowcarb/whipped_topping.html

That recipe from Linda's site worked really well.

I used the 2nd recipe on the page with White Chocolate.

This will go on my orange jello cheesecake I made.

Hubby liked it.

I am so thrilled I get to have a dessert for my birthday on Monday!

Thanks Linda for your work
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  #2   ^
Old Mon, Feb-10-14, 16:54
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Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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I, too, have made it by her recipe and it does indeed come out nicely.
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  #3   ^
Old Mon, Feb-10-14, 20:22
Verbena Verbena is offline
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Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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I'm partial to just plain whipped cream, with a little bit of vanilla extract added. Since I rarely eat it I don't have a need to keep it in the freezer; just make it up fresh as needed.
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  #4   ^
Old Wed, Feb-12-14, 15:22
Buttoni's Avatar
Buttoni Buttoni is offline
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Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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Oh, it's not really a recipe......just a method to "firm up" the final whipped cream so it holds up better/longer for certain applications where you need it to be stiffer (without whipping it into butter!).
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  #5   ^
Old Wed, Feb-12-14, 18:18
Verbena Verbena is offline
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Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Quote:
Originally Posted by Buttoni
Oh, it's not really a recipe......just a method to "firm up" the final whipped cream so it holds up better/longer for certain applications where you need it to be stiffer (without whipping it into butter!).


Oh, I see; thanks for the explanation. I guess I'm a little weird; I prefer my cream just barely whipped - but that's just me. Softly whipped cream with raspberries folded through ... oh my, is it berry season yet?
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  #6   ^
Old Wed, Feb-12-14, 20:01
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patriciakr patriciakr is offline
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Plan: CALP with Primal Leanings
Stats: 368/291.2/160 Female 5' 4
BF:toodmnmch
Progress: 37%
Location: In the woods
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Quote:
Originally Posted by Verbena
Oh, I see; thanks for the explanation. I guess I'm a little weird; I prefer my cream just barely whipped - but that's just me. Softly whipped cream with raspberries folded through ... oh my, is it berry season yet?

I'm with you..make my whipped cream the same way, sometimes add a bit of nutmeg or cinnamon..never any sweetener.
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  #7   ^
Old Wed, Feb-12-14, 21:30
lovinita's Avatar
lovinita lovinita is offline
Triple digit loss
Posts: 927
 
Plan: Dr. Bernstien
Stats: 352/206.8/175 Female 5'7
BF:
Progress: 82%
Location: Boston, MA
Default

personally, I prefer a little flavor a tad bit of sweetness...

And this just hit the spot...

The trick I found firming up whip cream with out anything added is takeing a smallish metal mixing bowl put it into the freezer for like 10-15 minutes.

Then take it out and put a cup of heavy cream in the bowl and spin on level 3 (out of 5) with the hand mixer in the same spot.

I have done it without freezing the bowl with varying results.
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  #8   ^
Old Thu, Feb-13-14, 01:17
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

Quote:
Originally Posted by lovinita
personally, I prefer a little flavor a tad bit of sweetness...

And this just hit the spot...

The trick I found firming up whip cream with out anything added is takeing a smallish metal mixing bowl put it into the freezer for like 10-15 minutes.

Then take it out and put a cup of heavy cream in the bowl and spin on level 3 (out of 5) with the hand mixer in the same spot.

I have done it without freezing the bowl with varying results.



For me the bit of vanilla I add gives that little flavor boost. But I admit to having no sweet tooth to speak of.
I have also found that having a cold bowl and cold beaters really makes the process easier.
I can imagine that for a dessert that needs to wait a bit before serving, it would be handy having the extra stability gained from adding the pudding mix
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