Okay, so I’ve been trying to get into this whole “organic” thing lately, especially with my baking. I decided to start with something simple: whipped cream. But not just any whipped cream, I wanted to try making it with heavy whipping cream that’s also organic. It sounds fancy, I know, but really it’s just cream, right? Well, turns out there’s a bit more to it, at least in my experience.
The Hunt Begins
First, I headed to the grocery store. Finding regular heavy whipping cream is easy peasy, but the organic stuff? It’s like a treasure hunt. I went to three different stores before I finally found it tucked away in a corner of the dairy section. It was definitely more expensive than the regular kind, so I was already hoping it would be worth it.
The Whipping Process
Once I got home, I chilled my mixing bowl and beaters in the freezer for about 15 minutes. I’d read somewhere that this helps the cream whip up better. I poured the organic heavy whipping cream into the cold bowl and started whipping with my electric mixer. I added a little bit of powdered sugar and a splash of vanilla extract, just like I always do.
The Results (and a Bit of Confusion)
Honestly? It whipped up just like regular heavy whipping cream. It formed those nice, stiff peaks, and it tasted… well, like whipped cream! Maybe a tiny bit richer? I’m not even sure. It was definitely good, don’t get me wrong, but I’m not 100% convinced it was drastically different from the non-organic stuff I usually use.
My Takeaway
- Finding organic heavy whipping cream can be a bit of a challenge.
- It’s definitely more expensive.
- The whipping process is pretty much the same as with regular cream.
- The taste is good, but maybe not a huge difference.
So, would I buy it again? Maybe. If I’m feeling particularly fancy, or if I’m making something special where I really want to use all organic ingredients, then yeah, I’d go for it. But for everyday baking? I might just stick with the regular stuff. It’s all about the budget, people!
