I have never bothered to find other whipped cream alternatives besides the all-purpose cream that I have come to use repeatedly. It’s creamy alright, but not really the flavor I like when whipping it. It lacks the Starbucks whipped topping taste and consistency. And it doesn’t have that Pancake House stiff whipped cream pancake and waffle topper texture either. So what made the others so different?
I talked to one (and only one I know!) pastry chef who specializes in these things and asked for her advise. She recommended using Avocet, a non-dairy pastry cream used specifically for whipping. But a liter of that is so expensive! And the it only comes in liter packs. Though I’m not that cheap when it comes to experiments, something so unhealthy and so expensive will most probably not make it in my book. So another alternative has to be found.
Though I have never tried using the powdered version of whipped cream, I have seen it a couple of times when I go around baking materials shops and expos locally. And when the last World Food Expo came around, I specifically searched for this item, and found it in a local booth: Ferna.
Right on the label, it mentions that Frosty Boy is an Australian brand and Ferna is just a repacker here locally. It wasn’t as cheap as I thought it would be at P150 for 200g. I though it would be cheaper since it’s more stable to keep and handle. It wasn’t so, pricing around double than that of the all purpose cream.
It was a while before I tried it. A good month before I had the time and energy to play with it. But when I finally got around to it, I was pleased.
The raw powdered form reminded me of coffee-creamer that I eat when I’m bored. It was a fine white sticky mess, a lot more sweeter than the creamer. It doesn’t look anything unusual, until I started whipping. I made it a very thick cream by just adding 100ml to 100g (as opposed to adding double the water) since I wanted something so thick I can slice it with a knife. Just like in Pancake House.
At first, it appeared to be some sludge, and slowly and slowly, it became the cream I was after. The thick kind that coats your tongue, but still light and airy at the same time. I was going to put this on top of the dessert I was making, but I think I actually ended up eating about 1/4 of the whole thing 🙂 Now to go look where I can find more of it 🙂