I found this click here.

I tried these TWICE today and it DID NOT WORK!!!!!

The whites just wouldn't whip at all. I ended up wasting 6 eggs and a lot of damn time. Maybe my mixer doesn't mix fast enough? I have a cheapie one.

GRRRRRRRRRRRR!

I've never made Rev Rolls with Splenda, but it sure sounds good. I have always made mine more savory, with onion powder added to the yolk mix - cuts down on the eggy flavor. Yesterday when I made a batch, I also added some dried thyme. They are SOOOO good. Used for sandwiches, or whatever!

Also, I have never refrigerated them. I usually make them in the afternoon or evening, leave them on the cooling racks until morning, then store them on a covered cake plate (sure don't make many cakes these days! ) Only once have I "forgotten" some that I had made......and those two rolls sat out for several days. When I uncovered them, they were fine, no mold, no change in texture or taste....so I'm not sure refrigerating is necessary - but I am certainly no food scientist, either. I'm more of a food "consumer"

Thanks so much for your help and suggestions. I will keep trying. It isn't humid in this part of Costa Rica (the central valley..about 4000 ft above sea level) but we are entering the rainy season so it can be damp. Part of the problem could be that I am not using an egg beater, but a cheap food proccesor that only seems to have one setting...super high.

I've had trouble with whipping cream sometimes and I found it was the altitude or the weather. Sometimes when it's humid out, cream doesn't whip well for me. That could be your problem!

I made Strawberry shortcake last night! It was an awsome treat! I figured out the carbs and I believe there were only 7 for each serving. And most of the 7 was from the strawberries.

I saw one recipe for the rolls they labeled the carbs as 7 but I don't know how they got that number because all there is in them is cream cheese and eggs. I think my number came out 1.5 for each roll. I used the recipe with three eggs and made 6 rolls from it.

But the strawberry shortcake was a treat I haven't had for a long time. YUMMMM

Okay, I tried them twice this weekend and finally got them! I left the eggs at room temperature this time and the whites peaked.

What's the strawberry shortcake recipe? Is it made with Revolution Rolls?

Yay, 13lb,that they turned out. I'm interested in the strawberry shortcake too - rev rolls split, filled with whipped cream and strawberries, perhaps? Sounds yummy!

thirteenlb, I was just going to let you know that when I was a kid - back in the dark ages - we didn't have electric mixers and we managed to whip egg whites with a {{gasp}} hand beater ... does anyone else remember those (I still own one!). Just took a little longer. BUT ... everything has to be squeaky clean! As well as not a drop of yolk in the whites, the beaters and bowl must be absolutely clean with no oil or fat residue on them from the last thing mixed (like maybe whipped cream?)

Glendarc, thank you. I cannot believe that that was once done by hand. I tried to whip cream by and and ended up with thick sweetened goo. You know what I think helped as well? I added a bit of flaxseeds to the yolk mixture, so that when I folded it in it didn't thin so much.

Thanks, Fressca...not sure if I'll try that, but why not, eh?

I remember those beaters, Glendarc! As a kid it was my job to whip the cream, egg whites or whatever for Mum. I bet she still has hers... they might be worth something as an antique!

Would you believe I always do the RR by hand with a balloon wisk?
It is starting to give me some bicep in my right arm. It takes less than 2 minutes.

No!

I have one of those, but-- dang, Penelope! I couldn't even fathom that stroke!

bumping for strawberry shortcake recipe

I mash strawberries, add a bit of sugar substitute, depending on how ripe the berries are. The riper they are, the less sweetner I put in.

I add a bit of water when mashing them.

Then I use one roll, put on the mashed strawberries and top with whipped cream. The carb count may vary, depending on how many strawberries you use.

I remember the rotary egg beaters. I have made whipping cream with them. Ours always got stuck and it was a royal pain in the neck. LOL

Thank you, Victoria BC!!! I may try that one out!