Yesterday at Costco we picked up a quart of heavy whipping cream. Why, I’m not exactly sure… I know Papa wanted to make half-and-half for Gema’s coffee, though. In any case, it’d be the first time we’ve had a quart of heavy whipping cream sitting around.
This morning, as part of our usual Saturday morning ritual of making some unusually tasty breakfast (like pancakes or waffles) we decided to make french toast with hot chocolate, and a bowl of whipped cream to top it all off (literally). I wasn’t sure how much cream to whip up, but guessing it would expand about 200% I poured a cup and a half into a chilled bowl. (I read that if the whipping cream gets too warm from the friction, it’ll turn out worse.) I was planning on using a whisk, but I couldn’t find it so I went the electric-eggbeater route. I took a little taste as it was getting close to done and it was alright but not the greatest. But then Kyle added a dash of vanilla and a couple tablespoons of sugar, and maaaaan… it was so good. I had a couple small spoonfuls but knew that I should hold off until the french toast was ready.
Unfortunately, we didn’t get to really experience 
whipping-cream–infused french toast, as Kyle put regular (2%) milk in the mix instead. They were still delicious, of course. Kyle also made his signature “Hot Cocoa” recipe but I will save the discussion about that for another (probably controversial) blog post.
After one slice of french toast, a cup or two of hot cocoa, and a few dollops of whipped cream, I felt… well, “full” isn’t really accurate… “Saturated” is the word. “Heavy” would work too.
Then I did the math on the whipping cream. There were 60 kcal (“calories”) in one tablespoon. I whipped 1½ cups, which amounts to 1500 kcal. Kyle wasn’t too surprised to hear that, until I clarified that I was talking not about the whole quart of cream, but just the cup-and-a-half that I whipped up. Then he was surprised.
