Edit ModuleShow Tags

The Great Whipped Cream Debate


Published:

If I had to choose a favorite food group, it would be the dairy group. Growing up in Wisconsin and not enjoying meat much, I ate a lot of dairy along with my sauerkraut, apples, and cherries. I especially loved whipped cream, and I still do. I like it better than bacon. *GASP* When I was a kid, I used to stare at Herb Alpert’s Whipped Cream and Other Delights album cover in countless thrift shops and envy the gal buried in whipped cream.

The Birchwood Café is one of my favorite stops in the Twin Cities. It offers quality food at decent prices. They source local, sustainable, organic, and fair trade ingredients whenever possible and prepare them with care. They even serve local, organic baby food.

To make eating there even more appealing, Birchwood always has a dynamite selection of desserts nestled in a gleaming glass case, and they’re impossible to ignore. While you order your turkey burger or vegan bean soup, you're standing directly in front of the dessert case, eyeing up the mixed berry crisp and thick slices of carrot cake.

If you can’t resist, you can have said desserts topped with fresh whipped cream. On one of our visits years ago, my husband scraped his whipped cream off of his dessert. I was shocked—practically fell off my chair.

"It's too creamy," he explained. "It's almost whipped butter.”

"You're insane," I explained. "I like it thick and creamy."

Whipped cream is to be whipped for sure. I like mine to be a little thicker than your average store-bought varieties. I wrote about this a few years ago, but the debate continues at our house. Birchwood's whipped cream falls on the side of creamier than Cool Whip. But is the Birchwood Café's whipped cream TOO creamy?

I say no. My husband says yes.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Smoky-sweet ribs recipe from a “King of Porc”? Yes, please.

Award-winning co-owner of Corner Table and Revival restaurants Thomas Boemer shares ribs, watermelon, and pie recipes plus tips for a summer barbecue with Southern flair

New Minnesota State Fair Foods 2018

Whet your appetite with this complete list of 27 new foods available this year at the Great Minnesota Get-Together

Fine Spirits Classic Twin Cities 2018

Sip on cocktails prepared by top mixologists and enjoy gourmet fare at Minnesota Monthly's seventh annual Fine Spirits Classic at Orchestra Hall on July 26

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat
Edit ModuleShow Tags
Edit ModuleShow Tags