Just when we thought summer couldn’t get any better.
We’ve seen plenty of wacky whipped cream flavors, so you’d think this roasty-toasty marshmallow whip would have been a thing a long time ago. We’re not complaining, because this summer we’re indulging in the sweet and smoky taste of toasted marshmallows on everything.
It’s anyone’s guess. News of this delicacy first came from Sparks Events on Instagram, after they tried the whipped cream at a marketing event. Needless to say, it was a hit with all samplers. It’s creamy, dreamy and gives any treat that deliciously flame-kissed taste you can only get from food cooked over a campfire. Well, until now.
A little digging into the nutrition facts confirms the whipped cream doesn’t include artificial flavors. You could probably rack up a few calories spraying the whipped cream directly into your mouth though, since there are about 10 calories in a tablespoon. Is that going to stop us? (No.)
Now this is the tricky part. Unfortunately, Toasted Marshmallow Whipped Cream is only available at select retailers in Canada. If you live in the land of maple leaves, this is great news! For everyone else, not so much. It’s not available for online order, but if you can get across the border before summer ends, you can snag a can. (You can also drop a dollop of marshmallow fluff onto your favorite summer munchie instead.)
Still craving the unique flavor of Gay Lea whipped cream? No worries! Their Real Coconut Whipped Toppingis available in the U.S., and trust us—it’s as good as it sounds.
You’ve been slaving over the stove to make the perfect dish, and all you’ve got left to do is add that last pinch of salt, dash of hot sauce, or touch of sugar to make it divine. Of course, your body decides to have a klutz moment right then and there and bam! Your culinary masterpiece is ruined by a tragic error. Fortunately, you don’t have to toss everything out and start over, because you can save some dishes after the mistake happens. Here’s how to simply solve some of these kitchen nightmares and to keep them from ruining your meal.
Desalting an Oversalted Dish
If you’ve put too much salt into your food, you can increase the other flavor components to balance everything out or add some starch to draw the salt back out. That way, you won’t be left with a nasty feeling in your mouth afterwards.
Saving Greasy Sauces and Gravies
If you’ve got a layer of oil at the top of your sauce or gravy you want to get rid of, just add a cold steel dish to the gravy. The oil will stick to the steel after some time, meaning you can enjoy a grease-free dish with this swift life hack.
Toning Down A Meal That’s Too Spicy
Adding sugar, dairy, or more ingredients to help distribute and dilute the spiciness in food is a great way to tone down the heat. That way, you don’t have to blow your mouth off just to have lunch.
Thickening Sauces That Are Too Thin
There’s several ways to thicken sauces, whether it be through starches like cornstarch or arrowroot, or even through fats like butter or cheese. The simplest way, though is to reduce the sauce until enough water evaporates to create the consistency you’re looking for. Bon Appetit!
Rescuing Burnt Rice
While burnt rice may seem all but lost, you can save the part that isn’t scorched and get rid of the smell, too. Simply add some bread on top of the rice for a few minutes, and it’ll take in that flavor and leave your rice tasting fresh. Simple, yet extremely effective.
Saving A Broken Mayonnaise
When your mayonnaise splits, you may feel like it’s the end of the world and you have to start all over. However, through simple blending, water, and an egg yolk, your mayo will be back to full strength before you know it.
Keeping Treats From Getting Too Sweet
Sometimes, desserts can overload on the sugar to give you that cloying feel in your mouth that’s just awful. However, through acid, spice, diluting, or alternative sweeteners, you can change things up and keep yourself from feeling sickly when eating that special treat.
Unstick Your Sticky, Overcooked Noodles
We’ve all been there with the overcooked noodles, but we don’t have to eat them in sadness. Adding some cold water will help loosen things up and allow us to slurp at our leisure.
Rewhipping Overbeaten Whipped Cream
It can be difficult to tell when you’ve overworked homemade whipped cream, but if you’re in that conundrum, don’t panic. A simple addition of a little more cream to the bowl will allow you to rework and whip the cream back to where it should be, saving your decadent whipped delight.
Repair A Cracked Pie Crust
If your pie crust has cracked on you, you can repair it back together with some “glue.” In this case, that glue is a paste of flour and water that you can bake into the pie crust and keep everything together. If you’re a pie rookie, this is definitely a life-saver.
Removing Broken Eggshell Pieces
When that piece of eggshell gets into your cracked eggs, it can be a pain to try and drag it out. Fortunately, eggs come with a built-in solution to the problem, as the larger pieces of shell can easily remove the tiny broken bits inside. Now your eggs won’t be crunchy in the morning anymore.
Rehydrating Dried Poultry Meat
Chicken and turkey are both incredibly easy to overcook, making them taste dry. With some chicken stock and gravy, however, you can restore their moist texture and nobody will ever know that you messed up on the Thanksgiving turkey… again.
Fixing A Broken Buttercream Frosting
Buttercream frostings break because of temperature, and whether yours be too hot or too cold, there’s simple ways to revert the temperature back to where you need it to be. Once you do so, you’ll have the perfect frosting for cupcakes and more.
Smoothing Out Clumpy Chocolate Sauce
Chocolate sauces can seize up and go clumpy if cooked improperly, but there’s an easy save. Incorporating enough moisture to dissolve the clumps by adding water, cream, or another liquid gives you the second chance you need to make that smooth, glossy chocolate sauce everyone will be dying over.
The ever-popular combination of salty and sweet just keeps finding new ways to manifest itself in our food, and this time it’s in the whipped cream topping of a cold brew coffee.
Dunkin’ Donuts announced a new beverage called the Sweet & Salted Cold Brew, in an official press release, today. The drink utilizes Dunkin’ Donuts’ Cold Brew Coffee, which is then sweetened with liquid cane sugar and topped with a brand new Salted Whipped topping. While the official make-up of the topping is proprietary, we’re guessing it’s a sweetened, salted whipped cream.
According to Dunkin’ R+D Technologist Janet Rock, the new beverage was inspired by a salty-sweet coffee in China. While salted caramel is already a common flavor on the Dunkin’ menu, going for this new salty whipped topping is a new, gutsy move that came out of more experiments by Dunkin’ Donuts’ R+D team to innovate around the salty-sweet combination.
Apparently, adding a pinch of salt to whipped cream helps to keep it stable, so it’s not unheard of to put salt into whipped cream. It also plays into the sweet-salty dessert combination that the entire world is obsessing over these days.
Also coming to the Dunkin’ Donuts menu as a part of this release, is a new Vanilla Truffle Donut, which has a vanilla creme filling and is topped with white and dark chocolate curls.
The two new products are only available for a limited time, but are now in Dunkin’ Donuts nationwide.
I’ll definitely be checking this new salty-sweet concept out.
A 28-year-old woman was charged with a driving under the influence after she crashed into a residential mailbox in Tennessee. Also, she was high on whipped cream.
Anna Thomas used the aerosol from multiple whipped cream cans to get herself high, reports WKRN. Under the influence, Thomas crashed into a mailbox belonging to a resident of Battle Avenue. After running out to see what had happened, the man called the authorities who arrived on the scene.
Officers discovered a disoriented Thomas along with 13 nearly-empty cans of whipped cream in the vehicle. Thomas was also charged with failing to report a crash before this incident, where she had also ran her car into a ditch.
Thomas is due in court on June 4. According to WKRN, this makes her 6th DUI.
Mama always said not to lick the spoon. She didn’t say anything about eating straight from the can.
As a school project back in 2013, Harvard student John McCallum was seeking out ways to “eat more cake” when he noticed someone spraying whipped cream from a can, reports the Boston Globe. The inspiration was instantaneous. McCallum decided to test if the accelerant used in aerosol cans could also be used to raise cakes without baking soda or baking powder, effectively creating instant cake batter Cheez-Whiz.
And here we are.
Sadly, McCallum went with the name Spray Cake instead of Cake Whiz, but the results from his months-long research and development are still pretty damn magical. Unlike traditional cake batter, Spray Cake can be made in the microwave in only a minute, and in as big or small portions as you’d like. It also apparently has the same mouthfeel as cakes baked in traditional ovens.
Now if you’d please excuse us, we’re gonna go spray this all over our cookie dough ice cream.
As a kid, I loved watching the ’90s Teenage Mutant Ninja Turtles cartoon. Who didn’t? One of the things that stuck was all the ridiculous pizzas Michelangelo and his brothers would order throughout the series. As the years passed, I started to think some of those pizzas could actually be pretty delicious if done right. Though it did take a solid 22 years for anchovies to grow on me.
Like his Renaissance namesake, who would have thought Mikey was ahead of his time. Using some hunger-fueled imagination I recreated 24 of the most disgusting pizza orders from the TV show and turned them into something you could order at a restaurant. Cowabunga.
Tuna fish, peanut butter and grape jelly
Tuna ahi poke on top of a bed of seaweed salad and drizzled some hot, melted peanut butter and grape jelly on top. Went more for color than taste. Ending up tasting great so that worked itself out.
Peanut butter and clams
Drenched the pizza in a cajun peanut butter sauce with four fresh calms. The heat from the sauce really made the clams, no pun intended, pop. Crawfish for garnish.
Peanut butter, avocado and extra pickles
A bed of guacamole topped with avocado slices, melted peanut butter and some sweet dill pickle chips. This is actually a sandwich I make on many an occasion.
Marshmallow and pepperoni
Pepperoni and cheese pizza topped with roasted marshmallows. The marshmallows look like haunting little lifeboats on a sea of pepperoni.
Marshmallow and asparagus
Asparagus and cheese baked directly into the crust and topped with toasted mini marshmallows. Had to many different versions of this one before I settled on this. Couldn’t be happier.
Guacamole and Marshmallow
A generous heap of freshly made guacamole and topped with a single marshmallow lit on fire. Kids, don’t try this at home. Grownups, go nuts.
Butterscotch, onions and anchovies
Onion and anchovies caramelized in brown sugar and a butterscotch sauce. Tasted great but stunk up my kitchen like nobody’s business. Do turtles have nostrils?
Tea and toast
A buttered slice of toast on top of tomato sauce and sprinkled with tea leaves, parmesan cheese and more tomato sauce. The original concept for this had chunks of toast drenched in tea. NOT. APPETIZING.
Chocolate sprinkles and clam sauce
A cheese pizza made with a hearty clam sauce and chocolate sprinkles and garnished with green onions. Not easy to make clam sauce pop on a pizza. Had to tweak it into a chowder. Master Splinter would be proud.
Chocolate chips baked into the pizza and drenched with a generous amount of hot fudge. It’s essentially a cookie.
Chocolate fudge with extra garlic
A generous amount of fried garlic on top of a pool of melted chocolate fudge. Definitely not something you’d order on a first date, but then again, are any of these pizzas?
Chocolate fudge, sardine, chili pepper, whipped cream
A cheese and whipped cream pizza topped with shaved chocolate fudge and red chili flakes. Served with a fried sardine filet in chocolate fudge sauce. Any nutrients that piece of sardine contains is neutralized by that mountain of whipped cream. I guarantee it.
Anchovies and hot fudge
Hot chocolate fudge drizzled over anchovy filets on a sauceless white pizza. Until the day anchovies turn into giant mutated fish that eat people, they’ll forever be my favorite fish.
Pepperoni and hot fudge
A classic pepperoni and cheese pizza drizzled with a little chocolate fudge. Just a little. We’re not animals.
Pepperoni and pickles
Cheese and pepperoni pizza with sweet dill pickle chips. The pickles add a crunch that can be heard all through the New York sewer systems.
Jelly bean and sausage
A spicy pork chorizo and sour cream pizza topped with queso fresco and fresh cilantro and served with a jalapeño jellybean gastrique. The jelly beans had us stumped but luckily Reddit came to the rescue.
Salami pizza with double yogurt
Two servings of vanilla yogurt topped with fresh salami slices and drizzled with blackberry jelly. If you can get over the idea of salami and yogurt, it goes down pretty tastily.
Shredded coconut and sweet pickles
Pizza is topped with shredded coconut, drizzled with hot mustard and topped with sweet pickle chips. Shredder would be a crazy handy guy to have in this situation.
Strawberry with anchovy sauce
Caramelized strawberries served with an anchovy butter sauce and topped with whipped cream. This one was the most difficult to come up with. Thankfully, whipped cream saved the day.
Hot, buttery oatmeal topped with brown sugar, honey and fresh strawberries. It’s another side to breakfast pizza.
Truffle oil popcorn with parsley flakes and parmesan cheese. There’s a pizza somewhere under that mountain of popcorn.
Anchovies and banana
Caramelized rum bananas and anchovy filets. The pizza that inspired this post. The bananas and anchovies were the perfect balance of sweet and salty.
Hot goulash served with crumbles of queso fresco. After a quick Google search of what exactly goulash was, it was pretty easy to make.
Granola and licorice
Vanilla yogurt topped with granola and shaved red licorice. It was a bitch to hand shred licorice, but doesn’t it look pretty?
We thought we’d seen it all with the $175 Richard Nouveau burgers, containing gold flakes and black truffles from the Wall Street Burger Shoppe in New York City and then again with the $1000 pizza, topped with six types of caviar, from Nino’s Bellissima, also in New York City. But no, we were wrong. There was still something more extravagant and more decadent to come.
Chef Sebastien Chamaret at swanky Meatpacking district restaurant Bagatelle, takes pricey menu items to a whole new level with the $1000 ice cream sundae.
The ‘Mauboussin Mega Sundae,’ also referred to by the restaurant as the ‘Jay-Z of desserts,’ costs $1,000 a pop. The over-the-top dessert consists of vanilla ice cream (that’s the normal bit), chocolate truffles, homemade macarons, Dom Perignon Rose sorbet (which costs around $300 a bottle) with gold leaves (yes, real gold) and chocolate vodka sauce, gilded brownies and fresh whipped cream. No big deal right?
The epic creation is served in a giant martini glass alongside a white gold steel Mauboussin ring made exclusively for Bagatelle.
Warning, if you are a sweet tooth, don’t go near this. Bankruptcy over ice cream sundaes is not good.