Camp Whipped Cream
Heavy cream powder, sugar, and vanilla whipped in a bottle. Dessert topping with no cooler.
- calories
- 150
- weight
- 1.1 oz
- cal / oz
- 136
- protein
- 2 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- 60 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Car camping
- Basecamp
- Backpacking
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Heavy cream powder | 1/2 cup | reconstitutes to roughly 2.5 dl of cream |
|---|---|---|
| Sugar | 2 tbsp | |
| Vanilla sugar | 2 tsp | or 1/4 tsp vanilla extract plus a pinch more sugar |
| Cold water | 60 ml | snowmelt or the coldest water you have |
Method
- Mix the cream powder, sugar, and vanilla sugar dry in a wide-mouth bottle or a leakproof jar.
- Add 60 ml of cold water. Cap it and shake for a minute until there are no lumps.
- Let it sit ten minutes so the powder fully hydrates. Cold matters here, so park it in a stream or a snowbank.
- Shake hard for two to three minutes, or whisk it with a fork if the container is wide. Stop when it holds a soft peak on the spoon.
- Spoon it over whatever it is going on. It will slacken as it warms, so serve it right away.
The original is three things in a cold bowl and an electric mixer. Neither the bowl nor the mixer travels, and fresh cream is a cooler item, so this version starts from heavy cream powder and rebuilds it with a little water. Reconstituted at about a 4:1 water-to-powder ratio it has enough fat to trap air, which is the only thing that actually matters.
Temperature is the whole game. Fat globules need to be firm to hold a foam, so warm cream just makes sweet soup no matter how long you shake. Use the coldest water on hand and keep the bottle in shade or moving water while it hydrates. Sugar goes in from the start here rather than partway through, because a shaken bottle mixes it evenly on its own.
Packing
Combine the powder and both sugars into one bag at home. Carry a wide-mouth bottle you can both shake in and scrape out of.
Variations
- Stir a spoonful of cocoa powder into the dry mix for a chocolate version.
- Drop a spoonful into a mug of hot cocoa instead of whipping it.
- Instant espresso powder in the dry mix makes it a coffee cream.
https://meny.no/oppskrifter/dessert/pisket-krem