I remember when our first niece, Rachel was one, we got her 3 cans of Redi-Whip for Christmas (chocolate, vanilla and strawberry!) and squirted it in her mouth and all over her hands. That would NOT be an appropriate gift here. Actually, finding anything resembling whipped cream has been nearly impossible. The closest thing we could find was something called Soyatoo, a soy creamer in an aerosolized can….$6 a can, the propellant usually dies after 2-3 uses and scary mold grows in the nozzle without vigilant post-use scrubbing.
Enter the Blue Can of Wonder, Rich’s whip, $3 for a HUGE can at the Gordon Food Service. The problem with this is having to get the bowls and mixer out every time we want whipped cream. Today was a huge success. My dad let us borrow the iSi cream whipper we got him for Christmas a few years ago to see if it would whip the chemicals….yeah baby….it worked.
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So the BCoW isn't pre-whipped?
Hilarious pictures!
I still haven't opened my BCoW. I bought one a couple of weeks ago but the darn thing is so huge I'm afraid to open it. I know the ingredients are ridiculously unnatural but how long does an open can last?
E wins the reward for the funniest name! BCoW is pretty ironic, given there are no cows involved…just some chemical factories off the Jersey Turnpike!! So the answer is no, it is liquid, like whipping cream (and it benefits from a touch of sugar, just like whipping cream needs when making whipped cream). I've only kept an open can for about 2-3 weeks, stored in another container. I really should try to re-freeze in smaller, pint-sized containers that would fit the "cream whipper".
Thanks for the details! I'm excited because Alex really doesn't like the taste of the Soyatoo and there always seemed to be whipped cream or cool-whip at family things and school last year.
I could tell that it was liquid and so I figured it's going to make a huge amount of whipped stuff. Maybe I'll go ahead and open the thing and refreeze most. When you add sugar do you add powdered or granular? And before you start whipping or during? Thanks for the help!
I usually add a spoonful of granulated sugar before whipping. It has a little sweetness already, but I think it needs a little bit more, although I've forgotten and it's not a big deal, I'm usually putting it on something super-sweet anyway. Make sure you shake it up before opening and dividing into smaller batches.
Thanks! I'm commiting to opening the darn thing this weekend. I have one more question. I hope I'm not driving you nuts. Have you ever frosted a cake or filled one with it? Does it weep or deflated once whipped?
Goodness, you girls are gorgeous, they look very cute with whipped cream covering their mouth!
Maggie, I have used it as a quick option to "frost" muffins so they looked like cupcakes for my kids in a dessert crisis, and I did use it recently to fill some cream puffs…but they were eaten within an hour or so, so I can't attest to how it would hold up over many hours. My favorite nostaligic use has been making those Jell-o parfaits from when I was a kid!