Cooking for an allergic kid puts you both at odds with and filled with joyful thankfulness for the processed food industry. The grumpy times come when food, which should be simple, has a bunch of allergenic crap added in, like milk in McDonald’s French Fries, milk in soy yogurt, milk and egg in flour, or the ever popular legal disclaimer “may contain traces of X, Y and Z.”
The moments of jubilation come when corporate costs make chemical flavorings cheaper than the real thing. (How many of you have cried with joy when reading a label….I have…weepy mom in the freezer section looking at Tyson chicken nuggets, or weepy mom in refrigerated section reading Pillsbury Crescent Rolls…that was me.) I try not to think about what makes Club Crackers so buttery, or why our local Meijer buttermilk biscuits have no butter or milk in them.
But Rich’s Whip really has to take the prize. I have tried many dairy-free whipped cream options: whipping up tofu with soymilk and vanilla, putting Silk creamer in a frother, the uber-expensive Soyatoo (that always sputters out of propellant on the 3rd use or gets scary mold growing in the nozzle if you don’t wash after using), but nothing is cooler than Rich’s Whip.
Okay, so the ingredients are downright scary, but so are the ingredients in Twinkies, Cool Whip and Cheez Whiz and I think I survived those childhood indiscretions. It’s cheap for a big can ( about $3 at our local restaurant service store, Gordon Foods), stores frozen until you want it, and whips up exactly like Cool Whip. Special bonus, is that it works with my iSi cream whipper too!