Friday, March 28, 2008
RichWhip is Artery Clogging Good
I picked up a carton of Richwhip awhile back and have been storing it in my freezer ever since. Since I've been going strawberry crazy this week, I thought it'd be the perfect opportunity to whip the carton up to see what this stuff was made of. Tonight I'm serving it up with strawberry cake and macerated berries, just like Emeril suggests strawberry shortcake style--maybe with some homemade strawberry ice cream too, we'll see!
I defrosted the carton in my fridge and then whipped it up with the whisk attachment that goes with my immersion blender. Holy bazooka. It's thick, artery clogging and delicious. Just like whipped cream is supposed to be, and it has a sweet, but not cloying flavor. I don't see why this stuff couldn't be subbed for whipped cream or heavy whipping cream in any sweet recipe. Lots of potential here folks...
I found it in the freezer section of my local kosher market, along with the truly vegan jimmies (no confectioner's glaze!) showcased in the photo.
P.S. I want to add that this cream topping is super stable at room temperature. I left it out for four hours and it's the 80s here today, it didn't deflate at all.