Cool Whip vs Whipped Cream

[rfd...@optonline.net]

I have a recipe for a dessert called chocolate lasagna. Looks good. It calls for
Cool Whip which I'm not a big fan of. Can I substitute canned Redi Whip or does
Cool Whip have a different consistency for the layering of the dessert? Thanks.

[Julie Bove]

<rfd...@optonline.net> wrote in message
news:12t0p85okcctnhetn...@4ax.com...

Cool whip is pretty much all chemicals and it won't melt. If you're going
to eat it all immediately then you could probably use real whipped cream.
Otherwise, no. They're not the same at all.

[sockmo...@comcast.net]

The canned whipped cream won't hold up. I once used it to cover the top of a chocolate cream pie I made for a church function. Within fifteen minutes it had all melted down to a soupy gray puddle on top of my pie.

[rfd...@optonline.net]

Thanks for that info. I'll stick with the Cool Whip.

[Nancy2]

You cannot use Redi Whip because it isn't stable and will collapse and
turn watery. But if you use real heavy whipping cream and stabilize
it with powdered sugar instead of granulated sugar, it should work
just fine. I have used it in desserts and had it last for up to five
days in the fridge with no deterioration or collapse.

N.

[S Viemeister]

On 5/13/2013 2:08 PM, Susan wrote:

> rfd...@optonline.net wrote:
>> Thanks for that info. I'll stick with the Cool Whip.
>

> I would substitute homemade whipped cream. It's not all insubtantial air
> like the canned stuff.
>
+1

[zxcvbob]

I've made whipped cream frosting like that, and it lasted for days. I
added more sugar than you'd normally use for whipped cream; not sure how
it would work if just lightly sweetened.

Bob

[Michael OConnor]

> You cannot use Redi Whip because it isn't stable and will collapse and
> turn watery.  But if you use real heavy whipping cream and stabilize
> it with powdered sugar instead of granulated sugar, it should work
> just fine.  I have used it in desserts and had it last for up to five
> days in the fridge with no deterioration or collapse.

I don't eat Redi Whip, but my cats love it as a treat or a reward, and
I keep it on hand just for them.

[z z]

Mom made a root beer float cake this weekend (white pudding cake mix
made with root beer-very good and smelled like root beer) and the
topping was a package of Dream Whip made with root beer. I hadn't bought
Dream Whip in many years, but remember when it was the "quick" topping
before Cool Whip came into being. It is expensive! The topping made with
root beer was fantastic and refrigerated over night the next night it
looked the same as when it was first whipped up. No idea whether it has
the same ingredients as Cool Whip but it was low carb and she used diet
root beer.

[Nunya Bidnits]

There are now some flavored aerosol-canned whipped cream products on the
market. I wonder if the added stuff helps any with stabilization.

I learned from Janet in this group how to stabilize it with white chocolate,
which also sweetens it nicely. 1 c. heavy cream, 3 oz white chocolate.
Basically it's 1/4 cup heavy cream and 3 oz white chocolate melted down into
a ganache and cooled. Then you whip the remaining cream until it starts to
show firm tracer marks, then whip in the ganache until it forms soft peaks.

It was this message
https://groups.google.com/d/msg/rec.food.cooking/h8irfSLl0Bo/higKAo7y7uYJ

... in this discussion
https://groups.google.com/forum/?hl=en&fromgroups=#!msg/rec.food.cooking/h8irfSLl0Bo/higKAo7y7uYJ

MartyB

[Nancy2]

On May 14, 11:03 am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

> Nancy2 <ellorysg...@gmail.com> wrote:
> > On May 13, 12:06 am, rfd...@optonline.net wrote:
> >> I have a recipe for a dessert called chocolate lasagna. Looks good.
> >> It calls for Cool Whip which I'm not a big fan of. Can I substitute
> >> canned Redi Whip or does Cool Whip have a different consistency for
> >> the layering of the dessert? Thanks.
>
> > You cannot use Redi Whip because it isn't stable and will collapse and
> > turn watery.  But if you use real heavy whipping cream and stabilize
> > it with powdered sugar instead of granulated sugar, it should work
> > just fine.  I have used it in desserts and had it last for up to five
> > days in the fridge with no deterioration or collapse.
>
> > N.
>
> There are now some flavored aerosol-canned whipped cream products on the
> market. I wonder if the added stuff helps any with stabilization.
>
> I learned from Janet in this group how to stabilize it with white chocolate,
> which also sweetens it nicely. 1 c. heavy cream, 3 oz white chocolate.
> Basically it's 1/4 cup heavy cream and 3 oz white chocolate melted down into
> a ganache and cooled. Then you whip the remaining cream until it starts to
> show firm tracer marks, then whip in the ganache until it forms soft peaks.
>

> It was this messagehttps://groups.google.com/d/msg/rec.food.cooking/h8irfSLl0Bo/higKAo7y...
>
> ... in this discussionhttps://groups.google.com/forum/?hl=en&fromgroups=#!msg/rec.food.cook...
>
> MartyB

Interesting. But powdered sugar is easier and also sweet. ;-) I
think someone said once they used meringue powder as a stabilizer,
too. That wouldn't add any sweetness if that is a concern.

N.

[sf]

On Wed, 15 May 2013 08:29:35 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

> Interesting. But powdered sugar is easier and also sweet. ;-) I
> think someone said once they used meringue powder as a stabilizer,
> too. That wouldn't add any sweetness if that is a concern.

I'm wondering when meringue powder is coming to a grocery store near
me? I looked for it pointedly at one time and came up empty handed.
Not interested enough to go to a specialty store where I know I can
buy it, just wondering what's up with that.

--
Food is an important part of a balanced diet.

[Nunya Bidnits]

But powdered sugar won't stabilize it like white chocolate, will it?

MartyB

[Kalmia]

I would pass on making anything which called for Cool Whip, as there are plenty of healthier alternatives. The only good thing I can say for C.W. is that the containers are reusable.

[Nancy2]

On May 15, 12:30 pm, "Nunya Bidnits" <nunyabidn...@eternal-

In my experience, powdered sugar is a great stabilizer. If I use it
on top of individual mousse portions, it lasts perfectly for at least
five days in the fridge. It also holds its shape when it inside a
dessert.

N.

[Nancy2]

On May 15, 11:31 am, sf <s...@geemail.com> wrote:
> On Wed, 15 May 2013 08:29:35 -0700 (PDT), Nancy2
>

I find it at my Ace Hardware store along with the Wilton cake baking
supplies....sometimes it is in the supermarket as "just whites."

N.

[Susan]

x-no-archive :yes

On 5/18/2013 9:42 PM, Nancy2 wrote:

> In my experience, powdered sugar is a great stabilizer. If I use it
> on top of individual mousse portions, it lasts perfectly for at least
> five days in the fridge. It also holds its shape when it inside a
> dessert.

I think some folks use a little corn starch, the part of powdered sugar
that stabilizes, without the sweetener.

Susan

[Bryan]

The only people who consider Cool Whip edible are pieces of dogshit like you.

--Bryan

[focuso...@gmail.com]

Here is a good comparison of the two: http://thedairydish.com/cool-whip-vs-whipped-cream/

[dsi1]

For people that are lactose intolerant, these non-dairy products are an important option.

[Sqwerts]

You ain't a joking!

[dsi1]

I've been having some problems last week until I figured out it was that
box of Creamscicles I bought that was causing the problem. I can still
eat them but only the orange part. :)

[Sqwerts]

LOL, well the lactose content of the sticks has to be, uh....

[John Kuthe]

Bryan's inability to feel any compassion or empathy for others comes shining through in this post!! A hallmark symptom of his Narcissistic Personality Disorder! :-(

John Kuthe...

[Sqwerts]

WOW!

You had to go back 3 fucking years to revive your grudge match?

WTF is wrong with your head, man?

[sockmo...@comcast.net]

I decorated the top of a chocolate cream pie with twirls of Redi-whip once. By the time it was served, 30 minutes later, it had melted into a slimy gray film. Don't use it unless you plan to eat it right away. Cool whip's not so bad in a pinch. I think I'd try to use real whipped cream.

Denise in NH

[xmdp]

On Saturday, May 18, 2013 at 7:13:08 PM UTC-4, Kalmia wrote:
> I would pass on making anything which called for Cool Whip, as there are plenty of healthier alternatives. The only good thing I can say for C.W. is that the containers are reusable.

Salad bowls... collect the whole set.

[John Kuthe]

It's a disgusting symptom of NPD. Lack of empathy, like with the U.S. President Elect!

John Kuthe...

[John Kuthe]

On Saturday, November 26, 2016 at 5:35:50 PM UTC-6, sockmo...@comcast.net wrote:
> I decorated the top of a chocolate cream pie with twirls of Redi-whip once. By the time it was served, 30 minutes later, it had melted into a slimy gray film. Don't use it unless you plan to eat it right away. Cool whip's not so bad in a pinch. I think I'd try to use real whipped cream.
>
> Denise in NH

Bet it was a delicious slimy gray film! YUM! :-)

John Kuthe...

[Sqwertz]

Yeah, you're a sicko all right.

> like with the U.S. President Elect!
>

Same guy who's going to fix the VA and rebuild African American communities?

Yeah, you have even less of brain than the last time you went nutso here.