Today is a day to honor the birthday of the man who was known as the whipped cream King. Aaron Lapin born on January 5th 1914 in Missouri was the inventor of whipped cream in the aerosol can. Lapin big invention of Reddi Wip is one of my all time favorites. Oh my what fun we have had with this sweet whip cream in a can. The fun of watching the whip cream shoot out when the valve on the can was pushed out all of it being worked by nitrogen gas in the can.
Reddi Wip was and is the convenient way of making whipped cream. Before, one would make whip cream by pouring cream into a bowl, sweeten it and whip by hand or mixer til it was thick and creamy. The aerosol can allowed the whipped cream to last longer which pleased many as well. As an extra bonus Lapin created a valve that was fluted so that the whipped cream came out with a swirly pattern.
If you want to try to make whipped cream from hand follow this easy to make recipe
An easy recipe just takes a half a pint of cream, a teaspoon of vanilla and of course 3 tablespoons of sugar. Just whip it up with a whisk or in your blender but don’t over whisk it because then you will have butter on your hands!!
Reddi Wip Filled Cupcakes
PAM® Baking Spray
1 pkg (18.25 oz each) extra moist cake mix, any flavor
1 can (6.5 oz each) Reddi-wip® Original Dairy Whipped Topping
Topping suggestions - Reddi-wip, prepared frosting, ice cream toppings, optional
'Sprinkle' Suggestions -- candy sprinkles, chopped nuts, toasted coconut, fresh fruit, candy pieces, optional
Preheat oven to 350°F. Spray 24 medium muffin cups with baking spray. Do NOT use cupcake liners. Prepare cake mix according to package directions. Spoon batter evenly into prepared muffin cups. Bake according to package directions.
Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on wire rack.
Assemble selected toppings and sprinkles, if desired. When ready to serve, fill each cupcake to be eaten immediately with Reddi-wip according to the Cook's Tips. Immediately 'frost' with a topping and 'sprinkle' if desired. Serve immediately.
To fill cupcakes, shake Reddi-wip can. Turn can completely upside down, insert tip into bottom of cupcake and press nozzle sideways to gently fill without cracking cupcake. (Don't worry -- 'blow outs' are tasty too!) Cupcakes may be baked the day before. Store between sheets of parchment paper in an airtight container. Fill and enjoy as desired.
recipe source here
recipe source here