Whipped cream...devour or detest?
Seems like most SE's either love whipped cream or loathe it. While I often do choose to put a dollop on pumpkin pie, strawberry shortcake or hot chocolate, it's not a "I-must-have-this-food" for me. However, I do loathe the "imitation whipped creams/toppings" like Cool Whip & those cans of Redi-Whip thingies. I read that the ultra-pasteurized cream is not as tasty as the one without the process, but I've only found the UP in my local markets. When you do whip cream, how do you flavor it? What other recipes do you add a bit of richness with heavy cream...mousse, soups, sauces? The question is...Whipped cream: love it or leave it off?
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