Thread: Yellow Whipped Cream

Greg Esres wrote:
> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>
Could it be sweetened and whipped grill oil? LOL

Greg Esres wrote:
> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>
Could it be sweetened and whipped grill oil? LOL

On Sun 11 May 2008 09:24:19p, Greg Esres told us...

> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>

It could be something more related to clotted cream, though it's seldom
seen commercially in the US.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 2hrs 30mins
-------------------------------------------
The longer the title, the less
important the job.
-------------------------------------------

On Sun 11 May 2008 09:24:19p, Greg Esres told us...

> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>

It could be something more related to clotted cream, though it's seldom
seen commercially in the US.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 2hrs 30mins
-------------------------------------------
The longer the title, the less
important the job.
-------------------------------------------

Creme Patisserie?

http://www.joyofbaking.com/CremePatisserie.html

Mat

"Greg Esres" <[email protected]> wrote in message
news:[email protected]...
> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>

Creme Patisserie?

http://www.joyofbaking.com/CremePatisserie.html

Mat

"Greg Esres" <[email protected]> wrote in message
news:[email protected]...
> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?
>

TBI wrote:

<<Creme Patisserie? >>

Nah, this wasn't nearly that smooth.

TBI wrote:

<<Creme Patisserie? >>

Nah, this wasn't nearly that smooth.

On Mon 12 May 2008 08:59:06p, Greg Esres told us...

> TBI wrote:
>
> <<Creme Patisserie? >>
>
> Nah, this wasn't nearly that smooth.
>

Neither is clotted cream, and it does have that color and, apparently,
similar taste to what you describe.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 3hrs
-------------------------------------------
Ban Censorship!
-------------------------------------------

On Mon 12 May 2008 08:59:06p, Greg Esres told us...

> TBI wrote:
>
> <<Creme Patisserie? >>
>
> Nah, this wasn't nearly that smooth.
>

Neither is clotted cream, and it does have that color and, apparently,
similar taste to what you describe.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 3hrs
-------------------------------------------
Ban Censorship!
-------------------------------------------

Wayne Boatwright wrote:

<<It could be something more related to clotted cream, though it's
seldom
seen commercially in the US. >>

I've never heard of that, but the picture on Wikipedia looks pretty
close to what I saw. The text refers to "buttery clots", which seems
to fit.

It makes more sense that it would be something like that, rather than
a major screwup in something like whipping cream. The person serving
may well have not known what it was.

Thanks for the idea.

Wayne Boatwright wrote:

<<It could be something more related to clotted cream, though it's
seldom
seen commercially in the US. >>

I've never heard of that, but the picture on Wikipedia looks pretty
close to what I saw. The text refers to "buttery clots", which seems
to fit.

It makes more sense that it would be something like that, rather than
a major screwup in something like whipping cream. The person serving
may well have not known what it was.

Thanks for the idea.

On Mon 12 May 2008 09:05:06p, Greg Esres told us...

> Wayne Boatwright wrote:
>
> <<It could be something more related to clotted cream, though it's
> seldom
> seen commercially in the US. >>
>
> I've never heard of that, but the picture on Wikipedia looks pretty
> close to what I saw. The text refers to "buttery clots", which seems
> to fit.
>
> It makes more sense that it would be something like that, rather than
> a major screwup in something like whipping cream. The person serving
> may well have not known what it was.
>
> Thanks for the idea.
>
>

You're welcome. I didn't read the Wiki article, but in the UK clotted
cream is frequently served scones and fruit or jam. Very good stuff! It's
difficult to make in the US because it's nearly impossible to by raw milk,
which is required to make it.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 2hrs 30mins
-------------------------------------------
One great thing about cats - they
don't bark.
-------------------------------------------

On Mon 12 May 2008 09:05:06p, Greg Esres told us...

> Wayne Boatwright wrote:
>
> <<It could be something more related to clotted cream, though it's
> seldom
> seen commercially in the US. >>
>
> I've never heard of that, but the picture on Wikipedia looks pretty
> close to what I saw. The text refers to "buttery clots", which seems
> to fit.
>
> It makes more sense that it would be something like that, rather than
> a major screwup in something like whipping cream. The person serving
> may well have not known what it was.
>
> Thanks for the idea.
>
>

You're welcome. I didn't read the Wiki article, but in the UK clotted
cream is frequently served scones and fruit or jam. Very good stuff! It's
difficult to make in the US because it's nearly impossible to by raw milk,
which is required to make it.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 2hrs 30mins
-------------------------------------------
One great thing about cats - they
don't bark.
-------------------------------------------

Greg Esres wrote:

> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?

If they had over whipped the cream it would have thickened up into
butter. Perhaps the flavouring they used in the shipping cream, often
vanilla, gave it that yellowish appearance.

Greg Esres wrote:

> So, I was at this very nice brunch buffet at an exclusive country club
> this morning, and at the waffle station, they had a bowl of something
> yellowish with the texture of cottage cheese. Butter? I asked. No,
> they said, whipped cream. Ok. I spooned it on. Well, it tasted like
> sweetish butter.
>
> Can I assume that they messed-up by over-whipping the whip cream (how
> could they not notice?), or is this concoction actually desirable by
> some as a topping?

If they had over whipped the cream it would have thickened up into
butter. Perhaps the flavouring they used in the shipping cream, often
vanilla, gave it that yellowish appearance.