Looking for a whipped cream dispenser, and whippits...I mean, chargers. I must make that ridiculous microwaved angel food cake. (3 replies, last updated by nsenada May 29, 2009)

Looking for a local source of Charges (8gm canisters) for a Whipped Cream Dispenser. Boston area, preferably MetroWest, such as Waltham, Watertown, Brighton. (13 replies, last updated by Tht1Gy February 15, 2008)

It’s an investment, but I am in love with my whipped cream dispenser. You put a pint of cream in the container, add some sweetener if you like, secure the lid, charge it, and put it in the frig. Then you have perfectly... (4 replies, last updated by Lisbet April 8, 2009)

The concept of the whipped-cream pump is similar to the seltzer one, but the gas is different; seltzer uses CO2 and cream dispensers use nitrous oxide (as do the cans of whipped cream in the supermarket). (6 replies, last updated by candyg April 12, 2002)

For you people who enjoy hot chocolate or hot cocoa, do you prefer to add marshmallow and whipped cream? If so, which one? and why? I enjoy hot chocolate in various forms. I like it creamy sometime and I like it thin and chocolaty... (17 replies, last updated by Cherylptw November 24, 2009)

I need to make a dessert today for a celebration tomorrow. It calls for a topping of home made whipped cream but instructs you to make it and layer the the top of the chocolate cream pie w it right before serving. It won’t... (5 replies, last updated by CIAChef January 25, 2004)

I know to use 35% whipping cream in French toast, mashed potatoes, etc., but does anyone have good recipes for main dishes that use it? (6 replies, last updated by LB January 10, 2005)

It’s pasteurized but not ultra, and it’s a pure, very thick, creamy-tasting cream. And it just won’t whip. It might be the heat here, or maybe it’s not got an essential added ingredient that most "whipping... (33 replies, last updated by babette feasts September 3, 2009)

Familys doing a lot of baking and we need a ton of the stuff. Whats your fav store bought, CoolWhip, stuff in a can? Or can anyone tell me if I can make good fast homemade whipped cream with just a carton of whipping cream & a... (30 replies, last updated by rootlesscosmo December 21, 2006)

From what I understand, heavy cream in the US is just high fat cream (36%) and US whipping cream has additives; in Canada, we only have whipping cream (with additives). But, when checking out Organic Meadow whipping cream, it... (6 replies, last updated by jayt90 September 24, 2009)

I thought I had a recipe or two for whipped cream that is lightened with greek yogurt. Can’t find them. I think I would just whip some cream, and fold in the greek yogurt and some sugar. Planning to add some mint too. Will... (1 reply, last updated by toveggiegirl July 23, 2009)

I have to substitute a non-dairy ingredient for whipping cream. How much volume does 1.5 cups of whipping cream have after it is whipped? (1 reply, last updated by goodhealthgourmet April 5, 2009)

I’m thinking of making a riff off a dish I had in London called “Eton Mess”. I plan to use leftover rosewater and pistachio meringues, broken up, then folded in whipped cream and some kind of fruit. I have both... (10 replies, last updated by Channa March 2, 2009)

how do you get whipped cream to stabilize to make an icing for a cake? (3 replies, last updated by lupaglupa January 3, 2009)

I am making a dessert with basmati, port wine cherries and I wanted to serve it with a lightened up marscapone. Can I fold manufacturers cream and whipped marscapone together, with a little sugar, ? do I whip them separately or... (4 replies, last updated by Azizeh Barjesteh April 5, 2008)