Would you like some Schlag with that?


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What the heck are Schlagobers you ask?

A delicious bomb of goodness...otherwise known as pure, whole {whipping} cream. It took my arm a total of 8 billion churns to make, but it's worth it.
{I added a bit of powdered sugar and vanilla to make it extra lovey.}

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It's called Sahne in Germany and they put a dollop next to EVERY dessert here. It's way better than Reddi Whip and that 36% on the label just means "36% bigger arse by morning".

This reminds me of a time when I was about 5 or 6 years old, and my older and meaner siblings gave me a spoonful of something white and dollopy.

"Want some whipped cream Mom made?"

"Sure guys! Thanks."

I soon found out it was NOT whipped cream. It was some sort of rotten sour cream or mayonnaise.
My mom tried to help me retaliate but forcing them to eat something like ketchup (yeah, that's really the same, Mom), but, of course, without the desired effect.

So rude.

6 comments:

amberrais said...

Speaking of nasty dairy products... while our friends from the states were here we finally bought some Dicke Milch (after giggling about it every single time I was in the dairy section at Spar). I opened it and thought it had gone bad, until I realized that's how it's supposed to be. I guess to make it "from scratch," you leave a carton of milk out for two days. Yum. What cracked us up was the presence of an expiration date on the carton... what?

:: Gina :: said...

mmmmmmmmm

Marlies Schöck said...

Schlagobers ist eines der besten Dinge, die wir in Ö. haben.
I would miss it very! much!
Sooo good!

jja said...

I love Schlagsahne but make it every single time with mashine, it is heavently creamy and finished in a minute.

Kim Preston said...

Ah-ha! So THAT's what Schlagobers is! I make my whipped cream with Creme Fine Schlagsahne, a mere 19% fat. I only use it because it has a picture of a strawberry dolloped with whipped cream on the container and, when I first arrived, that's what I needed whipping cream for. A picture is worth a thousand words when your Deustch is more than a little shaky! But no more Creme Fine for me! I mean, 19% fat? What's the point??? Pass that 36% stuff my way, please!!! And the forklift for my butt! ;-)

Alison said...

To reduce the number of churns from 8 billion to, let's say 6 billion, try adding some "Sahnesteif" if you haven't already done so. It's supposed to have a thickening effect on the cream and I usually use it when making "real" whipped cream.

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