why in hell does "whipping cream" have skim milk in it?? [View all]
So I was cooking for a family gathering yesterday, making iced lemon mousse as one of the desserts. When I shopped, I had accidentally picked up "whipping cream" instead of "heavy whipping cream" that I usually buy.
Well, it took forever to whip and never did come to a nice thick texture. But I made the mousse anyway. Looked okay, not quite as fluffy as usual. Piled it into a pretty vintage pale green glass bowl. Yummy.
Ack! When dessert was being eaten, turns out the mousse had separated, with a clear layer at the bottom and creamy layer on top!! Tasted fine, but not that heavenly lemony cloud I'm accustomed to.
I blame it on the "cream". Why the hell is there skim milk in a product called "whipping cream"? Half and half can serve as light cream. Why have this inferior grade of whipping cream at all?
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