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Thread: Yellow Whipped Cream

  1. #1
    Greg Esres Guest

    Default Yellow Whipped Cream

    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?


  2. #2
    Goomba38 Guest

    Default Re: 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

  3. #3
    Goomba38 Guest

    Default Re: 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

  4. #4
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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.
    -------------------------------------------

  5. #5
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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.
    -------------------------------------------

  6. #6
    TBI Guest

    Default Re: Yellow Whipped Cream

    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?
    >



  7. #7
    TBI Guest

    Default Re: Yellow Whipped Cream

    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?
    >



  8. #8
    Greg Esres Guest

    Default Re: Yellow Whipped Cream

    TBI wrote:

    <<Creme Patisserie? >>

    Nah, this wasn't nearly that smooth.

  9. #9
    Greg Esres Guest

    Default Re: Yellow Whipped Cream

    TBI wrote:

    <<Creme Patisserie? >>

    Nah, this wasn't nearly that smooth.

  10. #10
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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!
    -------------------------------------------



  11. #11
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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!
    -------------------------------------------



  12. #12
    Greg Esres Guest

    Default Re: Yellow Whipped Cream

    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.


  13. #13
    Greg Esres Guest

    Default Re: Yellow Whipped Cream

    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.


  14. #14
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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.
    -------------------------------------------


  15. #15
    Wayne Boatwright Guest

    Default Re: Yellow Whipped Cream

    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.
    -------------------------------------------


  16. #16
    Dave Smith Guest

    Default Re: 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?


    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.


  17. #17
    Dave Smith Guest

    Default Re: 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?


    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.


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