Cool Whip-substitution

[minnie56]

I am using freshly whipped cream in lieu of Cool Whip. The recipe calls to add some 'orange flavouring and vanilla pudding mix' to the Cool Whip. Do you think I can add at least the Orange flavouring while whipping the cream? Or after?

THanks!!!!!!!!

 

[RachelEllen]

I would add the flavoring while whipping the cream. Start with half of what is in the recipe, taste, and adjust. Fresh whipped cream has a lighter taste than cool whip and you don't want the orange flavoring to become bitter. (Orange liquor would be nicer than orange extract if you have it)

I would also make up the pudding and then fold it gently into the whipped cream.

 

[golfgal]

Have use used fresh whipped cream as a substitute before? If not, you may want to reconsider. Unless it is kept very well chilled, the fresh whipped cream with "melt" and you will have much in whatever salad you are making.

 

[minnie56]

I haven't made this recipe before..the Cream (or Cool Whip) is a frosting on an Orange cake?



Thanks for the tips!!!

 

[minnie56]

Ohhh I do have Orange Liquor yes!!!

Here's the recipe I am revamping lol...

http://allrecipes.com/Recipe/Orange-Cream-Cake-III/Detail.aspx

 

[golfgal]

I haven't made this recipe before..the Cream (or Cool Whip) is a frosting on an Orange cake?



Thanks for the tips!!!

I would not use real whipping cream then. It will not hold like Cool Whip. It will melt and be runny.

 

[Christine]

I agree with golfgal--you can't really sub fresh whipped cream for cool whip. They are totally different things. Cool Whip is firm, thick and pretty much stays that way unless it gets REALLY warm. Fresh whipped cream rarely stays firm. I've tried subbing stuff because my son cannot eat Cool Whip. Makes him vomit. The best sub I've made is using packaged Dream Whip.

 

[minnie56]

Ugh really? Even if I put it on at the last minute?
Or I suppose I could serve on the side..hmm...

 

[DVC~OKW~96]

You can use fresh cream, whipped as a substitute, particularly on cake. We never use cool whip for any reason and always use fresh cream in its place.

Put it on just before service, and if you want to add cream of tartar as a stabilizer you can (we don't, but you can).

It will not last as long as the processed gunk called cool whip, but that's ok, eh? Better reason to eat up all the cake!

Alternatively, you can do what you've said, serve the topping on each slice instead of covering the cake with it.

 

[minnie56]

Okay, good! My DD is an Engineer/Chemist and if I brought Cool Whip in the house for the same reasons you have mentioned I would be in trouble!!

 

[The Mystery Machine]

I make a dessert with fresh whipping cream and I fold in the the stuff after whipping. It is marshmallows and crushed dessert dinner mints.

I think you could fold the flavoring and use mini marshmallows to make it stable. It is like a 1/2c per half pint. It does make it sweet so perhaps you could cut back on the marshmallows. Or experiment with the pudding.

The kicker is you have to let it "set" for 24hrs in the fridge with this dessert. If you don't add the pudding I suggest that you whip the cream and then fold in the flavoring.

 

[figment52]

If you google "stabilizing whipped cream" you will find many options.

If you don't have cream of tartar, I have used a little powdered sugar and received the desired result.

gotta love google - how did we cook without it, lol

 

[minnie56]

Wow I love my Dis!!! No matter what the dilemma..there's always solutions to be found here!

 

[bumbershoot]

Okay, good! My DD is an Engineer/Chemist and if I brought Cool Whip in the house for the same reasons you have mentioned I would be in trouble!!

Thank goodness! When I finally read the ingredients on that stuff, I was done with it for life!


There are wedding cake bakers who make a whipped cream frosting...it's not as problematic as some have experienced (though you wouldn't want to have that on your cake during a 100 degree August outdoor wedding...on the other hand, our lovely preservative-free, fresh, buttercream frosting did just fine despite our baker's concerns, during just such a wedding day). I only use fresh-made whipped cream now...do it right and it stands up beautifully, does NOT melt, and is delicious.

It's going to be the adding of the pudding that's the hard part though...fold it in gently, if you haven't already done it.

 

[Christine]

do it right and it stands up beautifully, does NOT melt, and is delicious.

So how do you "do it right" without adding something to stabilize it. I've used whipped cream for years in place of Cool Whip but, by itself, it only stays firm firm while it's very cold. It collapses after that--unless something is whipped into it such as butter, cream of tartar, etc.

 

[minnie56]

Thank goodness! When I finally read the ingredients on that stuff, I was done with it for life!


There are wedding cake bakers who make a whipped cream frosting...it's not as problematic as some have experienced (though you wouldn't want to have that on your cake during a 100 degree August outdoor wedding...on the other hand, our lovely preservative-free, fresh, buttercream frosting did just fine despite our baker's concerns, during just such a wedding day). I only use fresh-made whipped cream now...do it right and it stands up beautifully, does NOT melt, and is delicious.

It's going to be the adding of the pudding that's the hard part though...fold it in gently, if you haven't already done it.

Nope, haven't done it yet. Funny one of the google links says to add a couple of tspns of powdered vanilla pudding as you whip it? Not sure if I am going to add..the cake looks sweet enough and don't want to make it sickly.
I'll let u know how it turns out..I will add the cream just before I head out the door. Going to my friends for dinner and she's only 2 Streets away...

 

[NotUrsula]

Oetker makes a whipped cream stabilizer powder; it comes in a little packet that looks rather like an envelope of yeast. In my supermarket it is shelved with the Eastern European foods. The product works very well for icing.

 

[minnie56]

Okay..I whipped the cream in a stainless bowl and put both that and the beaters in the freezer 1st. They were icy...put it on at the last minute and topped with Mandarin orange segments. It was lovely..light and fresh and really needed nothing else. No pudding..flavouring, nothing. After about 2 hours the cream went a little flat...but was still yummy if not as pretty!!!! All in all, it worked and were there more than 6 people eating this cake, I think it would have been all gone before the cream topping was an issue!!

Thanks everyone for the tips and input. Much appreciated!