Can I use 10% half n' half cream to make whipped cream?

I don’t think anything but heavy cream will work for whipping. I’m sorry, sweetie.

Yeah, I’m sorry, you need the extra fat to whip it on a molecular level, the fat needs to surround the air to create bubbles in the texture. It’s not going to work.

You do need heavy whipping cream. However, at this point your quickest solution might be to buy some Ready-Wip, which is canned whipped cream.

Would adding lemon not thicken the cream , while whipping the thinner cream ?

No, you need the fat in the cream, that’s what holds the air bubbles inside and that’s what makes the cream whipped. Go get heavy or whipping cream.

@sandystrachan I think that would merely curdle it and make it into clumpy sour cream.

ok, thanks everybody. What a waste of money.

@desiree333, call it an eight-dollar cooking lesson you won’t forget.

Would the mixture you have now made a good chocolate shake if you blend it up with some crushed ice?

Lemon would curdle it because it’s acidic. Don’t add that!

@Jeruba haha, I’ll remember that. I was going to add ice and some coffee to make it a iced cappuccino, but I shut it so tight because it was leaking that I can’t get it open. :P

Or save it to eat on your cereal tomorrow morning. I love a wickedly fattening hit of cream on my cereal and fruit!