I ran out of international cream with splenda since it is lc compared to the others...anyway i had HEAVY whipping cream and I had never made whip cream with it it was for recipies (like the shrimp crepes) and it has no carbs....well I poured it in a cup, added vanilla extract (no info but the ingred. didn't list any sugar things) and splenda and used my hubbies zipzip thing he calss it (hand mixer/blender) and viola! my own cool whip! I could have ate it right out of the cup! but alas I just scooped some into my coffee and mmmm mmmm good! hope others enjoy!

Of course it's wonderful! Cool whip and coffee creamers are imitations of whipping cream, not vice versa! You're right not to go crazy with it though, it's very high in calories and 1 cup actually has 6.64 carbs.

Jen

caverjen, just curious, where did you get your avatar?

Sorry, I wish I could remember! I'd like to edit it again... I lost my bookmarks a while back and couldn't find it with a google search. I think I got the link from Koko's journal , but that's like looking for a needle in a haystack!

Now that you've found how good homemade whipped cream is there's no end to the things you can do with it!
-add a bit of Crystal light mix or jello mix to a cup of whip cream and you have a flavored mousse kind of thing.
-put a cup of it in a blender with frozen fruit and crushed ice and you'l get the creamiest smoothie ever.
-whip it up with some softened cream cheese and the result is cheese cake.
-or try the blender with a cup of cold coffee, crushed ice and homemade whip cream and voila you've got yourself a frappacino as good as Starbucks.
Let your imagination go wild!

those sound yum too!

Schelle, can you point me in the direction of the Shrimp Crepes recipe?

Thanks, Phyllis

Just be warned it does have carbs.

I don't know how to make links yet so I just pasted the directions! Then I just copy and paste to word the ones I like or sound !

Seafood Crepes - Low Carbohydrate Atkins Diet Recipe
Crepes: 4 eggs
4 T heavy cream
dash salt and pepper
Filling:
1 6 oz can crab
1 can sm shrimp
2 T butter
1/4 c cream
1 t dijon
1/4 c chicken broth
Sauce:
4 oz cheddar
1/4 c heavy cream
1 t dijon
dash nutmeg, salt, pepper
Crepes: Blend crepe ingredients. Heat a good small non-stick pan and melt some butter. Ladle about 1/4 cup of mixture and tip pan quickly to make thin, even coating. Allow to cook til starts to curl on ends and is set in center. Turn and cook about 30 sec. Remove to plate and repeat. Makes about 6.
Filling: Melt butter, add crab and shrimp. Stir in broth, dijon and cream and simmer til sauce reduces.
Sauce: Heat cheese, cream, dijon and seasonings til cheese melts.
Assemble: lay out crepes, spread filling down center, roll up and top with cheese sauce.
Serves 3 ~ 4 carbs, trace fiber, 636 Calories, 50 fat, 42 protein
Enjoy!

Land O'Lakes makes a whipped cream sweetened with Splenda that is even better if that is possible! I've been using it for a few months and it hasn't hurt my weight loss a bit! Here are the stats on the back.
Serving Size: 2 tbsp
Calories: 20
Total Fat: 2 g
Cholesterol: 5 mg
Sodium: 0 mg
Total Carbs: 0 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 0 g

The ingredients are not all that long, the main one being heavy cream! There are a few artificial items in it, but seeing as I eat mostly natural stuff, well the treat has been well worth the sacrifice! And, with my busy schedule it is one less thing I have to fool with when getting ready for work in the mornings!

Heh heh. I call mine the Whizzer or the Zinger.

Thank you so much! These look fabulous! I will try them as soon as we get our air conditioning/heat pump replaced. (We have been without air for over a week and it will be a week or more before it will be replaced... and it's been averaging 87 - 95 in our home... so, needless to say, I haven't been cooking ANYTHING that will add to the heat.)

I can't wait to try this recipe... it looks like it will be delicious.

Thanks again, Phyllis

well it happened again that I ran out of that wonderful coffee cream made with splenda! So tried the whip cream, splenda and vanilla extract again....after a while I noticed like oil spots on top.....hmmmm? I actually drank it before I noticed it....my lips reminded me of flavored lip gloss/chapstick-something is there but not really- anyway maybe this is a good reason for me to get those DaVinci syrups maybe it will blend better or wont oil up/seperate in my coffee. I love my "international cream" but a coffee lover has got to do what a coffee lover has to in an emergency!
my dad use to say he likes his coffee like he likes his women- blonde.
well I like mine (coffee not women ) blonde too-but now I would have to use his therory...I like my coffee like I like my men-!/2 crazy. The full caffine makes me wired, crazy, insane, whoa nuts! So I buy the maxwell house "lite" (1/2 the cafine) or when I can afford it I buy 2 of the gourmet coffees and make my own 1/2 and 1/2! Anyway if anyone has thoughts to the oil/ seperation issue it is good to know info for the later days! thanks!

Here's a trick I learned... this is utterly fabulous. This is the topping from a recipe for an 18th century Trifle I got from Cook's Illustrated.

Take a lemon and whisk off the rind with a vegetable peeler. Put the rinds in a cup of whipping cream and let it set for a day or two, in the fridge. Squeeze out the lemon juice and save it.

After its done soaking, strain out the lemon rinds, add the lemon juice, splenda (to taste) and whip up. It should stay up for a couple of days, the curdling from the lemon seems to give it staying power.

Its a magnificently lemony.

sounds good-but not for my coffee. maybe would be a real good fruit dip! thanks!