All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him feel jittery).
As I was Whipping Egg whites the other day, I thought maybe I could use that as a substitute. Is there some way to cure egg whites so as to remove the possibility of salmonella, while not ruining the "stiff peaks" property so that I can add sugar and use it as whipped cream?
Can I add milk or something else to it to make the taste similar to that of real whipped cream?
Thanks for your ideas and time!