It was my mom who first asked me about Trader Joe’s shelf stable whipped cream...she was wondering, how can that be? Is it like cool whip and ready to serve out in dollops? Or must it first be whipped? A whipped cream product review and taste test was in order!
The Trader Joe’s package is sparse in information. But it smartly shows retro type graphics – as if this aseptically packaged cream was something your grandmother might have whipped up. (This is wise because I suspect many consumers aren’t sure what to make of milk outside the refrigerated dairy case. Case in point: this consumer education site on how shelf stable milk IS REALLY MILK that ‘s just been heated slightly longer and at a higher temperature than it would be in traditional pasteurization.)
So what happened when I whipped it?
1/2 cup Trader Joes cream whipped up into: 3/4 cup whipped cream in 3 minutes
1/2 cup conventional cream whipped into: 3/4 cup + 2 tablespoons whipped cream in 3 1/2 minutes
Taste (according to 7, 5, 2 year-old tasters and both my mom and I)
Trader Joes un-whipped AND whipped cream had a thicker, heavier, creamier consistency
Conventional cream whipped cream was light and fluffy (the way I’m used to it!)
Both Trader Joes and conventional cream have 45 calories per 1 tablespoon
BOTTOMLINE: Trader Joes cream is a super handy pantry item to have on hand. It provides an acceptable replacement for fresh cream with a consistency that is heavier than conventional whipped cream.
Here’s the recipe I used to test my whipped cream:Print
Sweet Whipped Cream
An easy and delicious recipe for whipped cream.
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chill metal electric beaters and metal or glass bowl in refrigerator for 30 minutes (or if time is short in freezer for a few minutes.)
- Pour cream into chilled bowl and using chilled beaters and electric mixer, whip cream until fluffy peaks form about 3 – 3 1/2 minutes. Add sugar and vanilla and blend to incorporate. Serve immediately.