But lately, I've been experimenting with the from-scratch variety. And I learned that you can add almost any flavor to whipped cream, but some of it definitely works better than others.
Here is my very unscientific study.
1) Heavy whipping cream
2) Kitchenaid, hand mixer, or a whisk and raw arm strength
3) Various flavoring agents (see Results section below)
Dump about a cup of heavy whipping cream into a bowl. Add various flavors and if necessary, a little sweetening stuff (Torani syrup, brown sugar, white sugar, agave nectar, etc.) Beat until whipped cream forms, tasting as you go along.
Maple Whipped Cream--Winner (A+)
Flavoring agent is pure maple syrup. Absolutely delicious, elegantly simple and sturdy to boot (no separation). As a bonus, no additional sweeteners required.
Orange-Tangerine Whipped Cream--Good Taste (B+)
Flavoring agents are orange-tangerine juice and a little vanilla Torani syrup. Whipped cream that tastes like a creamsicle. Graded at B+ because while it tastes fab, it gets a bit runny after about a day and a half.
Chai Tea Whipped Cream--Nope (D-)
Flavoring agent is sweet/spicy chai tea. A promising concept, but no, no and no. Runny, bitter, and a thoroughly unappetizing color.
Coconut Coffee Whipped Cream--Potential but needs some work (C+)
Flavoring agents are coconut coffee and vanilla Torani syrup. Better color than chai whipped cream, but I need to work on the sweet/coffee balance. Has the potential to be great, I think.
Strawberry-Guava Whipped Cream--Winner (A)
Flavoring agent is strawberry-guava juice concentrate. Lively guava taste, fairly sturdy, and the most beautiful light shade of blush pink as a bonus.
I have also discovered a whole gamut of Torani syrups (passion fruit, hazelnut, peach and raspberry) that will need to be tried out. I wonder what other things might work? Time to find out.
Eat Well. Be Well.