Desserts?

[Alecmcq]

put butter in my coffee before I learned you have to whip BPC in a blender to get the butter to emulsify into the coffee. All the heavy creams (HWC with thickeners, different brand organic HC no thickener, TJ’s HC with thickener), NONE of them act like the butter. Do you think someone shook this carton really hard by accident and we now have a carton of half-butter/half-HC? Or does that happen to other people’s HC

BPC?
HWC?
HC?
TJs?

Aha, gotcha!

[Mangusdog]

BPC?
HWC?
HC?
TJs?

Aha, gotcha!

LMAO!

[Blue1]

Well, maybe not the living crap, but a good shake nonetheless. It’s in an old fashioned milk carton without a cap so it was hard/messy to shake it with subsequent uses. Now that I’ve been thinking about it, I’m going to give it another try since it is very good. I might pour it into a mason jar so it can be shaken properly.

[kib]

I’m pretty sure your question has been answered ten times over by now, but just in case, the recipe is not talking about “whipped topping” like reddi whip or cool whip - those are full of sugar unless specifically sugar free, and also have a lot of other weird ingredients. I’ve been making a variation of this dessert, it’s also good frozen if you want something simple that’s sort of like ice cream.

[ladylyssa]

I learned how to be bad by watching those of you in the older generations.

[lfod14]

Gotcha, I’ve got some some stuff from time to time that has such a huge fat content you could literally eat it out with a spoon like it’s ice cream, pain in the ass but completely worth getting the real thing like that!