Sometimes commercial is better?(!)

The mum-in-law found this recipe over at Linda's Low Carb a little while ago. It's for a quick peanut butter pudding. On that day, I had been wanting something with peanut butter, but didn't know what. We tried making it, and the first bowl didn't mix up at all. The second one did. We were using raw cream. I finally figured out that you couldn't put one bit more cream in than what the recipe called for. The bowl that didn't mix up, I had spilled a bit extra in. It also took five minutes of whisking to make. Needless to say, I didn't want to make any for anyone else.

This week we went to get more raw cream, and the dairy didn't have any. So sad, I know. We're hoping to get a special order in for next time. Anyway, we're not purists, so we went over to the store and bought some commercial cream. I like my cream, a lot LOL. So today when I made that recipe from Linda's Low Carb, you're not going to believe this, but it whipped up in thirty seconds, and was way thicker than the recipe made from the raw cream. I'm thinking it probably has something to do with the carrageenan that's in the commercial cream. The hubby was happy too because I offered to make him some! If you use raw cream and need to whip it for a recipe that requires it be very creamy, you might want to get some commercial cream instead. It was very interesting that for making recipes, the commercial cream might be better.