{"items": [{"author": "Danner", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101076212", "anchor": "fb-10100133101076212", "service": "fb", "text": "I'm planning a whipped cream bar for an event this summer. all sorts of flavored whipped cream. I'm particularly excited for the non-sweet flavors we're concocting.", "timestamp": "1579566554"}, {"author": "Tara", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101190982", "anchor": "fb-10100133101190982", "service": "fb", "text": "Do you add salt to the whipped cream?", "timestamp": "1579566602"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101190982&reply_comment_id=10100133101415532", "anchor": "fb-10100133101190982_10100133101415532", "service": "fb", "text": "→ If I were putting it on toast I could see doing that, but generally I'm very happy with it straight", "timestamp": "1579566654"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922", "anchor": "fb-10100133101220922", "service": "fb", "text": "Not a crux for me, but I feel like heavy whipping cream, store brand, is equivalent in fanciness to store-brand butter, but more expensive. You think store brand whipping cream is higher quality?", "timestamp": "1579566607"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133101714932", "anchor": "fb-10100133101220922_10100133101714932", "service": "fb", "text": "→ I think of cream as substantially fancier than regular butter, and tastier than both regular butter and fancy butter.
If someone is getting the fancy butter because they like that it's made from milk from, say, grass-fed cows that would be different, though.", "timestamp": "1579566786"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133101994372", "anchor": "fb-10100133101220922_10100133101994372", "service": "fb", "text": "→ Interesting. I think of default-brand butter and cream as by default on similar fanciness footings (and tastiness footings)", "timestamp": "1579566925"}, {"author": "Tara", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133102443472", "anchor": "fb-10100133101220922_10100133102443472", "service": "fb", "text": "→ I am the opposite to Jeff. Butter > cream > whipped cream in tastiness and fanciness. I think this explains all of my confusion about this thread.", "timestamp": "1579567223"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133102702952", "anchor": "fb-10100133101220922_10100133102702952", "service": "fb", "text": "→ Kerrygold unsalted butter has at least as much flavor as heavy cream.", "timestamp": "1579567333"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133102817722", "anchor": "fb-10100133101220922_10100133102817722", "service": "fb", "text": "→ I think I'd go clotted cream > fancy butter = fancy cream > fancy whipped cream > normal heavy cream = normal butter > whipped non-fancy cream", "timestamp": "1579567390"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133102947462", "anchor": "fb-10100133101220922_10100133102947462", "service": "fb", "text": "→ For everyone who's always wondered about my cream preferences :p", "timestamp": "1579567408"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133105262822", "anchor": "fb-10100133101220922_10100133105262822", "service": "fb", "text": "→ It sounds like the real crux is your inexplicable view that whipping makes cream worse ;)", "timestamp": "1579568022"}, {"author": "Claire", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133105392562", "anchor": "fb-10100133101220922_10100133105392562", "service": "fb", "text": "→ nah, just less fancy. I really like whipped cream :) I endorse you putting it on everything instead of butter, if that makes you happy", "timestamp": "1579568100"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101220922&reply_comment_id=10100133108411512", "anchor": "fb-10100133101220922_10100133108411512", "service": "fb", "text": "→ Just use twice as much since so much of it is water!", "timestamp": "1579568414"}, {"author": "Danner", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101665032", "anchor": "fb-10100133101665032", "service": "fb", "text": "Heh, if you keep beating it a few more seconds, you'll just have fancy whipped butter.", "timestamp": "1579566755"}, {"author": "Julia", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101665032&reply_comment_id=10100133111220882", "anchor": "fb-10100133101665032_10100133111220882", "service": "fb", "text": "→ But actually it turns into globs of butter in uncultured buttermilk.", "timestamp": "1579569572"}, {"author": "Kitty", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101665032&reply_comment_id=10100133124144982", "anchor": "fb-10100133101665032_10100133124144982", "service": "fb", "text": "→ But the globs of butter are really yummy!!", "timestamp": "1579573674"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101665032&reply_comment_id=10100133147573032", "anchor": "fb-10100133101665032_10100133147573032", "service": "fb", "text": "→ Yeeesssss, yes they are", "timestamp": "1579578359"}, {"author": "Lisa", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101665032&reply_comment_id=10100133174054962", "anchor": "fb-10100133101665032_10100133174054962", "service": "fb", "text": "→ Yes, but it will be half butter half buttermilk, so then it would be even more expensive than fancy butter.", "timestamp": "1579603238"}, {"author": "Satvik", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101759842", "anchor": "fb-10100133101759842", "service": "fb", "text": "Mandy", "timestamp": "1579566806"}, {"author": "Mandy", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133101759842&reply_comment_id=10100133110637052", "anchor": "fb-10100133101759842_10100133110637052", "service": "fb", "text": "→ But butter is better than whipping cream, no? It is tastier.
That being said, we get \"fancy\" butter and \"fancy\" milk directly from the farm. If we didn't have that available in our area, or Kerrygold, I would expect to make our own butter, but not use whipping cream as a substitute.", "timestamp": "1579569409"}, {"author": "Raemon", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#9hkhJHNHxGozzQuwk", "anchor": "lw-9hkhJHNHxGozzQuwk", "service": "lw", "text": "Having to clean an eggbeater is a dealbreaker for me.
(that said I don't really use fancy butter either)", "timestamp": 1579567241}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#tm2SkhjwSgnwvvKvC", "anchor": "lw-tm2SkhjwSgnwvvKvC", "service": "lw", "text": "→ The advice in this post is based on very flawed assumptions, but if you\u2019re inclined to take it anyway (or to do something else in this vein), then note that there\u2019s an easier way than using such a complex contraption as an eggbeater.\n
You will need the following:\n\n\n
2-cup-capacity Pyrex measuring cup (image).\n\n\n
Large wire whisk (image).\n\n\n
Pour no more than 3/4 cup cream into Pyrex measuring cup. Hold whisk vertically, with its business end fully immersed in the cream, and with the handle between the palms of your hands. Move your hands back and forth vigorously, so as to roll the whisk between your palms.\n
This will whip the cream, in relatively short order (though not as quickly as if you used an electric hand mixer).\n", "timestamp": 1579568026}, {"author": "Raemon", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#65u98gZWedq9L27ks", "anchor": "lw-65u98gZWedq9L27ks", "service": "lw", "text": "→ → This still sounds like it's the bucket of \"I have turned on 'cooking' as a broader action that I'm doing\". (which is not always a dealbreaker, I enjoy cooking sometimes, but often a dealbreaker no matter the action)", "timestamp": 1579569460}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#yKQcakR7WsMSRqzB3", "anchor": "lw-yKQcakR7WsMSRqzB3", "service": "lw", "text": "→ → → True enough!\n
Your first comment implied that it\u2019s the annoyance of cleaning the eggbeater, specifically, that was problematic; hence my reply. (Your actual concern is clear now, of course, though my suggestion may perhaps still benefit others.)\n", "timestamp": 1579569762}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#5Xq6xBAiAZm7f2fSk", "anchor": "lw-5Xq6xBAiAZm7f2fSk", "service": "lw", "text": "→ → This sounds slower than using an eggbeater, without being any faster to clean up?\n", "timestamp": 1579571837}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#qTz85PKF434oNEH6p", "anchor": "lw-qTz85PKF434oNEH6p", "service": "lw", "text": "→ → → A wire whisk is easier to wash. You can put it in your dishwasher, for example, or fully immerse it to soak, etc., without worrying about water damage to any components.\n
EDIT: But yes, the way I described is definitely slower than using an eggbeater. My actual preferred solution for making whipped cream is to use an electric hand mixer, which is faster than either manual option.\n", "timestamp": 1579572899}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#PD4dkhCXmvCrG9nrj", "anchor": "lw-PD4dkhCXmvCrG9nrj", "service": "lw", "text": "→ → → → \n
You can put it in your dishwasher, for example\n\n
We'll put our eggbeater in the dishwasher. It's stainless steel and it seems fine.\n
If it eventually breaks we can get a new one; they're very cheap used.\n\n
an electric hand mixer, which is faster than either manual option\n\n
I'd be surprised if it was faster after accounting for needing to get the hand mixer out and assemble it? Whipping a serving of cream by hand took me 16s (I timed it for this post)\n", "timestamp": 1579573531}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#kYQmZsLDTbJh5ujxx", "anchor": "lw-kYQmZsLDTbJh5ujxx", "service": "lw", "text": "→ → → → → \n
We\u2019ll put our eggbeater in the dishwasher. It\u2019s stainless steel and it seems fine.\n\n
The eggbeater in the image you use in your post appears to have wooden parts (the handle).\n\n
needing to get the hand mixer out and assemble it\n\n
Well, where you store your hand mixer is obviously up to you; if you use it often, keep it in a convenient place\u2014just as with the eggbeater. As for assembly, it takes mere seconds.\n", "timestamp": 1579574008}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#ire52Yusr2NXnREgm", "anchor": "lw-ire52Yusr2NXnREgm", "service": "lw", "text": "→ → → → → → \n
The eggbeater in the image you use in your post appears to have wooden parts (the handle).\n\n
Yup. But we've been putting it in the dishwasher for years and it's doing fine. It will eventually lose its handle, but it's about $2 at the thrift store.\n
(As I wrote above, though, for whipped cream in particular I usually do it by hand)\n", "timestamp": 1579574381}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#codeaCmpmtfw4biqP", "anchor": "lw-codeaCmpmtfw4biqP", "service": "lw", "text": "→ I typically run the eggbeater under hot water while turning it slowly. While you normally need soap to clean greasy surfaces, the fat in cream is suspended in the water in a way that keeps the whole thing water-soluble and it comes right off. It takes maybe 15s.\n", "timestamp": 1579571690}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133102463432", "anchor": "fb-10100133102463432", "service": "fb", "text": "What happens if you normalize the price to grams of fat?", "timestamp": "1579567245"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133102463432&reply_comment_id=10100133102533292", "anchor": "fb-10100133102463432_10100133102533292", "service": "fb", "text": "→ No difference; butter and heavy whipping cream both get ~all their calories from fat", "timestamp": "1579567275"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133102463432&reply_comment_id=10100133104639072", "anchor": "fb-10100133102463432_10100133104639072", "service": "fb", "text": "→ Kiran yes, that's why butter is at $0.10/100cal while cream is $0.20/100cal", "timestamp": "1579567714"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133102463432&reply_comment_id=10100133104738872", "anchor": "fb-10100133102463432_10100133104738872", "service": "fb", "text": "→ Ah, I see.", "timestamp": "1579567741"}, {"author": "Dagon", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#uTFpEhDBpY44NwGdD", "anchor": "lw-uTFpEhDBpY44NwGdD", "service": "lw", "text": "grin! I love this kind of analysis, thank you for challenging my assumptions!
But I'm confused why you're eating whipped cream rather than plain butter. Given you're only looking at one dimension (cost per calorie), why not go even cheaper?
Just to spoil the answer - it's the same as why you might prefer fancy butter to whipped cream, or to cheap butter: the composition is actually different. Cream still has some whey in it, and whipping it just suspends it, where fully churning or overwhipping it separates it out so the remainder is purer fat.
And fancier butter is basically starting with a richer-fat cream, and processing it such that the butterfat is purer than in cheap butter.
In summary: butter is better than whipped cream (for some things)? no whey!
", "timestamp": 1579567558}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#6jE5EEWELbpG8zbAL", "anchor": "lw-6jE5EEWELbpG8zbAL", "service": "lw", "text": "→ \n
Cream still has some whey in it, and whipping it just suspends it, where fully churning or overwhipping it separates it out so the remainder is purer fat\n\n
One interesting thing you can do in order to separate the whey from the fat in cream is (something very much like) freeze-distillation.\n
There is a cold spot in my refrigerator (not the freezer!) where the ambient temperature is approximately 25 \u00b0F. If I put a carton of heavy cream there, in several days the contents will have largely separated\u2014there will be a solid chunk of milkfat, and some liquid whey.\n
Having drained the whey, I can then beat the milkfat with an electric mixer. This causes the remainder of the whey to separate out (due to centrifugal force); after draining this remnant whey, I am left with butter.\n", "timestamp": 1579568892}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#SKXCK4aaexR7mTFup", "anchor": "lw-SKXCK4aaexR7mTFup", "service": "lw", "text": "→ → \n
There is a cold spot in my refrigerator (not the freezer!) where the ambient temperature is approximately 25 \u00b0F.\n\n
If part of my fridge were below freezing I would find that very frustrating, but it sounds like you've figured out how to use it to good effect!\n", "timestamp": 1579571784}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#xMAdHS3TadrnQmLrj", "anchor": "lw-xMAdHS3TadrnQmLrj", "service": "lw", "text": "→ \n
But I'm confused why you're eating whipped cream rather than plain butter. Given you're only looking at one dimension (cost per calorie), why not go even cheaper?\n\n
Mine is definitely a simplistic analysis, but I'm looking at two dimensions: taste and cost. I'm arguing that since whipped cream is both tastier and cheaper than fancy butter it makes a much better condiment.\n
Most of the disagreement seems to be over whether whipped cream is actually tastier, which is totally fair.\n", "timestamp": 1579571991}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#oNWNHtp9jG4yNGy82", "anchor": "lw-oNWNHtp9jG4yNGy82", "service": "lw", "text": "\n
Alternatively, maybe people think whipped cream has to have sugar in it? This one is simple: whipped cream should not have sugar in it. If you\u2019re eating whipped cream on something sweet it doesn\u2019t need sugar because the other thing is sweet, while if you\u2019re having it on something savory it doesn\u2019t need sugar because that would taste funny.\n\n
This is false. You forgot about an entire basic flavor: sour.\n
Obvious counterexample to your claim: whipped cream on berries (strawberries, blueberries, raspberries, etc.). Do the berries taste sweet? No, not really (even the sweeter cultivars / crops don\u2019t contain enough sugar to be \u201cdessert\u201d-level sweet). Are the berries \u201csavory\u201d? No. Does sweet whipped cream \u201ctaste funny\u201d on berries? No, it tastes exactly perfect.\n
(Other examples in the same vein: Key lime pie; blueberry/peach cobbler\u2014recall that it\u2019s usually served with either sweetened whipped cream or vanilla ice cream\u2014which is certainly sweet.)\n", "timestamp": 1579567695}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#ru6sayj8Wo49ypKoQ", "anchor": "lw-ru6sayj8Wo49ypKoQ", "service": "lw", "text": "→ This is probably another preference thing, but I'm quite happy to eat plain whipped cream on plain berries (or Key lime pie, or cobbler). They're all plenty sweet as is.\n", "timestamp": 1579571522}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#QziGPtvnriboYQ3pT", "anchor": "lw-QziGPtvnriboYQ3pT", "service": "lw", "text": "→ → Note, however, that in the case of cobbler or pie, you can reduce the sugar in the dessert itself, compensate partly by sweetening your whipped cream, and thereby achieve both a reduction in total sugar content, and a more complex flavor profile.\n", "timestamp": 1579572686}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#Nma4LfzgwecxKcXL5", "anchor": "lw-Nma4LfzgwecxKcXL5", "service": "lw", "text": "→ → → That's fine if you like it, though I would like it less. I really enjoy the contrast between the cool smooth unsweet whipped cream and the strongly flavored warm sweet cobbler.\n", "timestamp": 1579574093}, {"author": "Laura", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133104978392", "anchor": "fb-10100133104978392", "service": "fb", "text": "Butter keeps for significantly longer than cream, whipped or unwhipped. Not having butter is an adverse experience, but relatively easy to prevent by purchasing and storing sufficient quantities of backup butter. Cream freezes significantly less well than butter.", "timestamp": "1579567884"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133104978392&reply_comment_id=10100133105128092", "anchor": "fb-10100133104978392_10100133105128092", "service": "fb", "text": "→ Yes, that's a significant downside. We have ~20lb of butter in the freezer, but have to keep an eye on cream supplies.", "timestamp": "1579567940"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133104978392&reply_comment_id=10100133116141022", "anchor": "fb-10100133104978392_10100133116141022", "service": "fb", "text": "→ Cream stays fresh a LOT longer than milk. You certainly don't have to buy it more often than once a month.", "timestamp": "1579571764"}, {"author": "Ruthan", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133104978392&reply_comment_id=10100133147777622", "anchor": "fb-10100133104978392_10100133147777622", "service": "fb", "text": "→ Well, maybe YOU don't have to buy it more than once a month", "timestamp": "1579578429"}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#huxuen52wxF9vXAs2", "anchor": "lw-huxuen52wxF9vXAs2", "service": "lw", "text": "\n
The supermarket sells various kinds of fancy butter, but why don\u2019t people eat whipped cream instead \u2026 I\u2019m sure I\u2019m missing something\n\n
In addition to what has been already said, another thing you\u2019re missing is that butter isn\u2019t only used by simply eating it; it\u2019s also used in cooking and baking. In the latter case especially, the whey in the cream will ruin almost any recipe where you attempt a direct substitution of whipped cream for butter.\n", "timestamp": 1579569119}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#t6Tt6bvmhsRsjyR7L", "anchor": "lw-t6Tt6bvmhsRsjyR7L", "service": "lw", "text": "→ Yes, in baking you should definitely not substitute whipped cream for butter, that would go very poorly.\n
But there's rarely any advantage to fancy butter in baking either, unless you're making something like croissants where the butter is a main component of the final flavor.\n", "timestamp": 1579571358}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#ZFto4dmGjb5BPWfro", "anchor": "lw-ZFto4dmGjb5BPWfro", "service": "lw", "text": "→ → \n
But there\u2019s rarely any advantage to fancy butter in baking either\n\n
Indeed there is; the difference is not primarily the flavor, but the composition.\n", "timestamp": 1579572583}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#HdWPxMZJWruiXKQag", "anchor": "lw-HdWPxMZJWruiXKQag", "service": "lw", "text": "→ → → The composition of fancy butter isn't very different: something like 82% fat instead of 80%. Again if you're making croissants this matters, but not if you're making, say, chocolate chip cookies or cake.\n", "timestamp": 1579573824}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#DZJgSdpCD3Eqe5cTE", "anchor": "lw-DZJgSdpCD3Eqe5cTE", "service": "lw", "text": "→ → → → \n\n
Hotel Bar brand butter; per 14g, 11g fat (of which 2.5g is saturated fat and 2.5g is trans fat)\n\n\n
Finlandia brand butter; per 14g, 11g fat (of which 6g is saturated fat and none is trans fast)\n\n\n
Land O\u2019Lakes brand butter; per 14g, 11g fat (of which 7g is saturated fat and none is trans fat)\n\n\n
Differences in composition are about more than just a couple of % more or less fat by weight. The texture and taste of Hotel Bar butter is quite different from that of Land O\u2019Lakes, etc.\n", "timestamp": 1579574654}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#t8dXbJgrvJntDZdj2", "anchor": "lw-t8dXbJgrvJntDZdj2", "service": "lw", "text": "→ → → → → Our local store brand is 11g fat, 7g of which is saturated, no trans fats: https://www.fatsecret.com/calories-nutrition/lucerne/sweet-cream-butter\n
Same as Kerrygold: https://www.fatsecret.com/calories-nutrition/kerrygold/pure-irish-butter\n
(I don't know whether Hotel Bar is a fancy butter or not, or whether you're in favor of high trans fats in your butter)\n", "timestamp": 1579575040}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#CfZuxG65nyPFEWAba", "anchor": "lw-CfZuxG65nyPFEWAba", "service": "lw", "text": "→ → → → → → Hotel Bar is a cheap brand.\n", "timestamp": 1579576232}, {"author": "Julia", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133110866592", "anchor": "fb-10100133110866592", "service": "fb", "text": "Whipped cream is waterier. If I ate it on something hot it would turn basically into cream again which is not what I want on toast.", "timestamp": "1579569460"}, {"author": "Anna", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133110866592&reply_comment_id=10100133133376482", "anchor": "fb-10100133110866592_10100133133376482", "service": "fb", "text": "→ this is a sidenote but I am really aesthetically pleased by the word \"waterier\". has an unusual stress pattern, reminds me somehow of a burbling brook", "timestamp": "1579575107"}, {"author": "Raymond", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133110866592&reply_comment_id=10100133146555072", "anchor": "fb-10100133110866592_10100133146555072", "service": "fb", "text": "→ > \"waterier\". has an unusual stress pattern, reminds me somehow of a burbling brook
that seems... appropriate?", "timestamp": "1579577631"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172", "anchor": "fb-10100133114569172", "service": "fb", "text": "You should add schlag to your comparison chart!", "timestamp": "1579571038"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172&reply_comment_id=10100133116699902", "anchor": "fb-10100133114569172_10100133116699902", "service": "fb", "text": "→ How is schlag different from whipped cream?
Trying to look it up all I'm finding are people saying it's whipped cream: https://forums.egullet.org/.../120781-recipe-for-mit-schlag/", "timestamp": "1579572102"}, {"author": "Henry", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172&reply_comment_id=10100133131051142", "anchor": "fb-10100133114569172_10100133131051142", "service": "fb", "text": "→ It's short for Schlagsahne, which is just German for beaten (whipped) cream", "timestamp": "1579574797"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172&reply_comment_id=10100133163236642", "anchor": "fb-10100133114569172_10100133163236642", "service": "fb", "text": "→ Schlagobers. It's whipped longer than American whipped cream and is stiffer and heavier. They may start with heavier cream as well, I don't know. When served on hot chocolate, it has much less tendency to dissolve into the drink, and is usually eaten with a spoon instead.", "timestamp": "1579589789"}, {"author": "Henry", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172&reply_comment_id=10100133182702632", "anchor": "fb-10100133114569172_10100133182702632", "service": "fb", "text": "→ Obers is Austrian for cream; Schlagobers is Austrian for whipped cream. Though it doesn't have to be heavily whipped, that's my experience too when it's on a hot drink.
Michael I'm interested in how it entered your food vocabulary. My grandfather used it with I believe your on-a-drink connotation. His was a word brought home from a sabbatical in Vienna, I imagine a nostalgic memory of hanging out coffee shops... I thought. But his parents were Jewish NYC German-speaking Austro-Hungarian immigrants...maybe there's a US population his parents were part of that uses schlag(obers) to refer specifically to heavily whipped heavy cream on drinks?", "timestamp": "1579613744"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133114569172&reply_comment_id=10100133189858292", "anchor": "fb-10100133114569172_10100133189858292", "service": "fb", "text": "→ Henry \"mit schlag\" referring to heavily whipped cream from my german/jewish/nyc heritage, specifically schlagobers from visiting Vienna. My parents definitely distinguished between mere whipped cream and proper \"schlag\", but I don't recall if I experienced the difference until I visited Vienna.
Coffeeshops, schlag, and Strauss are still universal in Vienna.
https://youtu.be/8CDBGuSSCFM", "timestamp": "1579618928"}, {"author": "Bob", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133117303692", "anchor": "fb-10100133117303692", "service": "fb", "text": "aside from the fact that whipped cream and butter taste and function completely differently... your assertion about whipped cream not ever needing sugar is bizarre; for the taste of some dishes it does. [nb, there is also no such thing as \"heavy cream\" in the US for practical purposes for most people; our heaviest commercial creams would be the bottom of the scale in the UK]", "timestamp": "1579572610"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133117303692&reply_comment_id=10100133122044192", "anchor": "fb-10100133117303692_10100133122044192", "service": "fb", "text": "→ \"there is also no such thing as \"heavy cream\" in the US for practical purposes for most people; our heaviest commercial creams would be the bottom of the scale in the UK\"
UK and US scales are not that different. We both have a half and half (half cream), light cream (single cream), whipping cream (the same, the lightest cream that will reliably whip), and these are all about the same fattiness. The main difference is that we usually stop at \"heavy whipping cream\" (38%) while the UK additionally has double cream (48%). And I don't know if you want to count clotted cream or consider that a different product all together!", "timestamp": "1579573417"}, {"author": "Kiran", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133117303692&reply_comment_id=10100133138770672", "anchor": "fb-10100133117303692_10100133138770672", "service": "fb", "text": "→ We don't have to stop at heavy cream. Rose Levy Beranbaum figured out how to blend melted butter into heavy cream. If you can get 40% fat, this results in a final product with 52.5% fat. And it's delicious.", "timestamp": "1579575828"}, {"author": "gjm", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#gyKSFhfjwLS7icu2r", "anchor": "lw-gyKSFhfjwLS7icu2r", "service": "lw", "text": "You can keep butter in your fridge for weeks and it will stay fresh enough to use. (If you're fussy you can scrape off a thin layer of slightly-oxidized butter from the surface.) You can't do that with cream. That doesn't matter so much if you have shops where you can conveniently buy fresh cream every week, which is pretty common these days but maybe used not to be.
As others have said, cream contains a lot more water than butter does. If you spread whipped cream on your toast, I'm pretty sure you'll get soggy toast.
Butter keeps approximately its consistency for much longer than whipped cream does. If you make sandwiches with whipped cream and take them to work or school for lunch, I'm pretty sure you'll end up with not-at-all-whipped cream making your sandwiches soggy.
If you're specifically buying fancy butter, you may want the flavour of fancy butter. This is not the same as the flavour of whipped cream. (Just how different depends on exactly what sort of fancy butter.)
It's not so easy (I think) to whip up cream in very small quantities. That "serving" looks to me like a distinctly larger amount of cream-or-butter than I'd want in contexts where I'm using butter but not cooking with it.
Generally, I'm not very sure why you would use whipped cream instead of butter. I mean, OK, it's a bit cheaper (if you ignore wastage and effort and so forth), but so are many other things: water, flour, sawdust. And while clearly whipped cream is more like butter than water, flour and sawdust are, I don't see that it's so much like butter as to serve the same purposes. It doesn't have the same taste, the same consistency, the same balance of nutrients, the same anything.", "timestamp": 1579572663}, {"author": "Said Achmiz", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#QPm56rgikHAqaxS6f", "anchor": "lw-QPm56rgikHAqaxS6f", "service": "lw", "text": "→ \n
You can keep butter in your fridge for weeks and it will stay fresh enough to use. (If you\u2019re fussy you can scrape off a thin layer of slightly-oxidized butter from the surface.) You can\u2019t do that with cream.\n\n
Yes, you absolutely can do this with cream. Cream doesn\u2019t go bad for quite some time\u2014it can easily keep for 2 or 3 weeks, even longer. (In fact, I have never seen cream go bad\u2014though I haven\u2019t deliberately tested it, the point is that your cream accidentally going bad is very unlikely.)\n", "timestamp": 1579572829}, {"author": "gjm", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#eakqAQWYsTnbzRyz7", "anchor": "lw-eakqAQWYsTnbzRyz7", "service": "lw", "text": "→ → Hmm, interesting. When I buy cream (from a supermarket; I guess they are very cautious) the date they put on it is generally about one week in the future. I've taken their word for it and bought it not too long before I need to use it. I should do some experiments...", "timestamp": 1579610084}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#MDxnQfwrwn7XRryJy", "anchor": "lw-MDxnQfwrwn7XRryJy", "service": "lw", "text": "→ → → Where are you? In the US cream is generally UHT pasteurized, but if you're somewhere where that's not common your cream won't last as long.\n", "timestamp": 1579621512}, {"author": "gjm", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#qhc3rzaqaazj9vkW3", "anchor": "lw-qhc3rzaqaazj9vkW3", "service": "lw", "text": "→ → → → I'm in the UK. Dairy products here are commonly pasteurized, but to me UHT means something much more extreme which spoils the flavour and I certainly wouldn't expect cream to be UHT-ed. Is cream really UHT by default in the US? Ewww.", "timestamp": 1579624787}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#9BiJYCZK3QSzjzjhi", "anchor": "lw-9BiJYCZK3QSzjzjhi", "service": "lw", "text": "→ → → → → UHT for cream isn't as bad as it is for milk, and it can be done more or less well, but typically all the cream at grocery store, including the organic stuff, will be UHT: https://www.peapod.com/product-search/heavy whipping cream\n", "timestamp": 1579634728}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#BjY77yhFjyeiKFdBN", "anchor": "lw-BjY77yhFjyeiKFdBN", "service": "lw", "text": "→ \n
Generally, I'm not very sure why you would use whipped cream instead of butter.\n\n
This post is based on my (apparently not universal!) understanding that whipped cream is far tastier than butter.\n", "timestamp": 1579574026}, {"author": "gjm", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#4BQsFkoACjfXMivkF", "anchor": "lw-4BQsFkoACjfXMivkF", "service": "lw", "text": "→ → Tastiness (for me) isn't a scalar thing. You want different tastes in different contexts. (In some sense chocolate is far tastier than butter, but there are many purposes for which I would use butter and would not consider using chocolate. The same is true of bacon. I'm not sure there's any purpose for which chocolate and bacon are both suitable replacements for butter.)", "timestamp": 1579609978}, {"author": "jkaufman", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#aunJmBhbod6cdfniD", "anchor": "lw-aunJmBhbod6cdfniD", "service": "lw", "text": "→ → → \n
I'm not sure there's any purpose for which chocolate and bacon are both suitable replacements for butter.)\n\n
Both would be tasty on toast. Even simultaneously!\n", "timestamp": 1579621257}, {"author": "gjm", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#u25beP2dncD2JD5pW", "anchor": "lw-u25beP2dncD2JD5pW", "service": "lw", "text": "→ → → → Fair. (Apart from the bit about having them simultaneously.) I didn't think of that because I wouldn't generally eat toast with nothing on it but butter.", "timestamp": 1579624825}, {"author": "Max", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133121550182", "anchor": "fb-10100133121550182", "service": "fb", "text": "Does whipped cream soak into toast? I like that butter does that without making it soggy. Also, I trust that I can safely keep butter at room temperature long enough to finish it. I don't think that's true for any substantial amount of whipped cream, which means to do your thing, a trip to the fridge would be involved, but not for my Kerrygold.", "timestamp": "1579573350"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133121550182&reply_comment_id=10100133122178922", "anchor": "fb-10100133121550182_10100133122178922", "service": "fb", "text": "→ You can have it on toast, but you need to eat it basically instantly. Which is fun!", "timestamp": "1579573439"}, {"author": "Cortland", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133128800652", "anchor": "fb-10100133128800652", "service": "fb", "text": "I had to read this entire post and the comments and think for five minutes to be sure I wasn\u2019t just missing a really esoteric epistemological joke here. I\u2019m still only 99% sure this isn\u2019t about housing policy.", "timestamp": "1579574447"}, {"author": "Ben", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133128800652&reply_comment_id=10100133134100032", "anchor": "fb-10100133128800652_10100133134100032", "service": "fb", "text": "→ Right there with you. Feels rather Wizard of Oz.", "timestamp": "1579575185"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133128800652&reply_comment_id=10100133137642932", "anchor": "fb-10100133128800652_10100133137642932", "service": "fb", "text": "→ This post is what it says on the tin.
The satirical post about housing policy is https://www.jefftk.com/p/market-rate-food-is-luxury-food", "timestamp": "1579575686"}, {"author": "Peter", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133128800652&reply_comment_id=10100133145796592", "anchor": "fb-10100133128800652_10100133145796592", "service": "fb", "text": "→ I always assume Jeff is missing the point when I start reading one of his posts. Sometimes I may be right.", "timestamp": "1579577216"}, {"author": "Holly", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133136036152", "anchor": "fb-10100133136036152", "service": "fb", "text": "You are missing one point in your argument against sugar in whipped cream. You assume I'm eating it on something. My favorite dessert is approximately one spoonful of homemade whipped cream, sometimes flavored, usually not, usually with a tiny amount of sugar.", "timestamp": "1579575466"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133136036152&reply_comment_id=10100133138216782", "anchor": "fb-10100133136036152_10100133138216782", "service": "fb", "text": "→ Holly sure, if you're having the whipped cream solo then sweetening it makes sense", "timestamp": "1579575773"}, {"author": "Allison", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133136036152&reply_comment_id=10100133268924842", "anchor": "fb-10100133136036152_10100133268924842", "service": "fb", "text": "→ Jeff, or in larger portions than people normally do. One of my favorite desserts is any regular dessert with the same or larger volume of whipped on top/around/all-over-the-place-because-there-isn't-nearly-enough-room-for-it-just-on-top.", "timestamp": "1579656884"}, {"author": "Caroline", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133136091042", "anchor": "fb-10100133136091042", "service": "fb", "text": "What are you using the whipped cream for? I mainly use butter for toast, baking, or frying eggs, and it sounds like you have some other use cases. (I don\u2019t buy \u201cfancy\u201d butter though.)", "timestamp": "1579575472"}, {"author": "Amelia", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133143281632", "anchor": "fb-10100133143281632", "service": "fb", "text": "you're right, I'm going to start eating whipped cream on my toast", "timestamp": "1579576378"}, {"author": "Laura", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133143281632&reply_comment_id=10100133147418342", "anchor": "fb-10100133143281632_10100133147418342", "service": "fb", "text": "→ Chocolate mousse on toast is certified delicious, so whipped cream is probably at least fine?", "timestamp": "1579578220"}, {"author": "eukaryote", "source_link": "https://www.lesswrong.com/posts/KM9Z4p9M679khqNqx#HwQG5BDxqc9L3akfG", "anchor": "lw-HwQG5BDxqc9L3akfG", "service": "lw", "text": "I love this take. You're out here living in 3020. Also, I never get to use my eggbeater these days, so I'm excited to try this.\n", "timestamp": 1579578145}, {"author": "Beth", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922", "anchor": "fb-10100133187048922", "service": "fb", "text": "Can someone please clarify (pun intended) the reasoning here? This post implies that whipped cream and butter are indistinguishable- and apart from a few specific objections people mentioned, like that whipped cream melts back into cream and therefore won\u2019t work on toast, everyone else also seems to share the basic premise that these two products are essentially the same thing. I mean yeah they\u2019re both made from milk, but the two are entirely different foods aren\u2019t they? They behave completely different in recipes, don\u2019t they? If I wanted whipped cream instead of butter I\u2019d buy it. (Making a mental note to try butter on my next slice of key lime pie)", "timestamp": "1579617298"}, {"author": "Beth", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133188466082", "anchor": "fb-10100133187048922_10100133188466082", "service": "fb", "text": "→ Kathryn suggested churning our own butter, but this seems like a lot of work to save 10 cents, and I\u2019m not sure how the quantities work out anyway.", "timestamp": "1579617818"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133188715582", "anchor": "fb-10100133187048922_10100133188715582", "service": "fb", "text": "→ Beth the post is based on the apparently not-shared perspective that whipped cream is far superior to butter as a condiment and the only reason people use butter is that it's cheaper or easier", "timestamp": "1579618011"}, {"author": "Julia", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133189723562", "anchor": "fb-10100133187048922_10100133189723562", "service": "fb", "text": "→ He didn't specify, but he meant as a condiment. (conversation originally happened while putting butter on cornbread). Definitely not interchangeable in cooking.", "timestamp": "1579618825"}, {"author": "Jeff Kaufman", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133191979042", "anchor": "fb-10100133187048922_10100133191979042", "service": "fb", "text": "→ I also don't think fancy butter makes sense except as a condiment; in most cooking it won't be noticeable in the final product.", "timestamp": "1579619718"}, {"author": "Michael", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133192722552", "anchor": "fb-10100133187048922_10100133192722552", "service": "fb", "text": "→ Jeff Kaufman It will probably be noticeable in saut\u00e9es, fried eggs, etc.", "timestamp": "1579620158"}, {"author": "Judy", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133315950602", "anchor": "fb-10100133187048922_10100133315950602", "service": "fb", "text": "→ Jeff Kaufman Definitely not shared! I love butter!", "timestamp": "1579698259"}, {"author": "Judy", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187048922&reply_comment_id=10100133316035432", "anchor": "fb-10100133187048922_10100133316035432", "service": "fb", "text": "→ You all should move to Canada. Our butter is delicious!", "timestamp": "1579698369"}, {"author": "Kathryn", "source_link": "https://www.facebook.com/jefftk/posts/10100133100202962?comment_id=10100133187268482", "anchor": "fb-10100133187268482", "service": "fb", "text": "You are supposed to put cream into a tightly closed (big) jar and give it to the kids to roll it around on the floor. This is supposed to churn it into butter", "timestamp": "1579617548"}]}