Nutrition Quiz: Whipped Cream- Agave Whipped Cream Recipe

strawberry-whipped-cream-recipe-nutritionEarlier this month, a grateful nation celebrated National Whipped Cream Day. Take our test on this tasty and caloric treat.

1. When was National Whipped Cream Day established?

a) 1954

b) 2004

c) 2010

2. According to , no one is certain how whipped cream was created. One origin story is that …

a) World War I pilots carried tankards of cream in the cockpit and, when the plane reached a certain velocity, the cream partly congealed and whipped to a froth.

b) Someone on horseback, carrying a half-full container of cream, rode so fast that the cream became partially whipped.

c) In Chaucer’s “The Canterbury Tales,” the Wife of Bath angrily stirred a vat of cream to make butter so vigorously that it got whipped, pleasing the townsfolk during a subsequent feast.

3. True or false: Cream must be below 50 degrees to whip; at 50 degrees or higher, it churns into butter.

4. One cup (60 grams) of whipped cream has 154 calories. The real crime, though, is its percentage of daily value of saturated fat, which is what?

a) 29%

b) 41%

c) 96%

5. Contrary to popular belief, Kraft Cool Whip does contain some cream, but its main ingredient is hydrogenated oil. It also contains polysorbate 60, which can be found in what other product?

a) Detergent

b) Sexual lubricants

c) Both a and b.

ANSWERS: 1: a; 2: b; 3: true; 4: b; 5: c.

Courtesy of: Nutrition Quiz: Whipped cream | | Detroit Free Press

Basic Agave Vanilla Whipped Cream Recipe:

It’s really easy to learn how to make whipped cream, and this recipe adds a little twist. Earlier this week I posted a [painfully simple] tutorial for making vanilla sugar. If you don’t have any on hand, just use regular sugar and a 1/4 teaspoon of vanilla extract to make this recipe.

  • 1 pint heavy whipping cream
  • 1 tablespoon light agave nectar (dark is too… dark tasting for this)
  • 1/2 teaspoon vanilla sugar
  1. Pour whipping cream into a medium-sized mixing bowl. Add agave and vanilla sugar (or plain sugar with 1/4 teaspoon of vanilla extract).
  2. Beat with a hand mixer until the cream starts to stiffen. You’ll notice that at first everything will flow around the beaters for a while and then suddenly seize and begin to clump together at about 30-45 seconds. This is when you want to stop — your whipped cream will still be light and airy at this point. If you beat it for two long, you’ll end up with butter!
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