Mt_Rider Posted December 16, 2016 Share Posted December 16, 2016 If you buy whipped cream [or something like whipped 'cream'] in the pressurized cans .....yep, it's pressurized by nitrous oxide. Apparently there are signs showing up in grocery stores where this product should be....and isn't. Might have to do it the old fashioned way with cream and a eggbeater. It's best to have everything very chilled or room temperature? I get that one confused. http://www.foxnews.com/food-drink/2016/12/15/nitrous-oxide-shortage-sends-canned-whipped-cream-lovers-into-frenzy.html MtRider Quote Link to comment
Midnightmom Posted December 16, 2016 Share Posted December 16, 2016 Cold for whipped cream. Room temp for egg whites. (I think ) Quote Link to comment
Mt_Rider Posted December 17, 2016 Author Share Posted December 17, 2016 EGG-zactly my problem remembering which is which, Midnight! MtRider Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.