Whipped Cream instead of?

[minnie56]

Cool Whip?
Do you think that whipped cream could be folded into a Cheesecake recipe in lieu of Cool Whip?

Tks!

 

[tink_n_pooh]

I would think its worth a try

 

[princess momma]

Cool Whip is the ickier version of whipped cream. If it's a no bake cheesecake I say go for it.

 

[luvmy3]

Cool Whip is the ickier version of whipped cream. If it's a no bake cheesecake I say go for it.

No, I think you have a typo there, whipped creme should be before the word ickier

OP, I'm not sure if you can substitute if its no bake. I think whip creme gets watery if it sits so if you are mixing it in the cheesecake may not stay set.

 

[dnoyes]

Man, I had high hopes for this thread before I read it ..... j/k

 

[princess momma]

No typo, Cool Whip is icky. Stabilize the whipped cream with powdered sugar and whip until it's stiff. I never use Cool Whip anymore.

 

[phyllis1966]

I agree that Cool Whip is icky - it's oil, water and corn syrup!! Yuck!

If you stabilize the cream, as the PP stated, it will stay thick enough to replace the Cool Ick.

 

[minnie56]

Man, I had high hopes for this thread before I read it ..... j/k

 

[minnie56]

No typo, Cool Whip is icky. Stabilize the whipped cream with powdered sugar and whip until it's stiff. I never use Cool Whip anymore.

How much sugar do you think? Just a teaspoon or so?
I hate Cool Whip and really would like to try this recipe tho I am sure I can find another that doesn't require it.

Thanks for the tip!!!!

 

[princess momma]

I'd use more than a tablespoon of sugar, more like 3 per cup.

I don't really measure, I dump and taste. You really can't mess it up.

 

[OctMtnWoods]

Learn something new everyday.

For the record, I think the stuff in the can is the ickiest, but its really fun to use.

 

[minnie56]

I'd use more than a tablespoon of sugar, more like 3 per cup.

I don't really measure, I dump and taste. You really can't mess it up.

Oh okay-thanks!

 

[minnie56]

Learn something new everyday.

For the record, I think the stuff in the can is the ickiest, but its really fun to use.

Cool Whip looks so pretty-too bad it's pretty much Hydrogenated Oils and Chemicals!

 

[luvmy3]

Cool Whip looks so pretty-too bad it's pretty much Hydrogenated Oils and Chemicals!

Thats why it tastes so good

Even though I'm not the OP I want to thank the pp about the info about putting sugar into whip creme. I'm going to try that next time instead of buying cool-whip.

 

[Imzadi]

Man, I had high hopes for this thread before I read it ..... j/k

Learn something new everyday.

For the record, I think the stuff in the can is the ickiest, but its really fun to use.

Looks like this thread might get interesting after all.

I hate Cool Whip and really would like to try this recipe tho I am sure I can find another that doesn't require it.

I pass on recipes as soon as I see them requiring Cool Whip.

 

[HunnyPots]

Real whipped cream will break down and go back to it's liquid state.

 

[HappyDznyCamper]

When you are talking about adding sugar to whipped cream, are you talking about the stuff in the can(like Redi-whip) or are you talking about making your own whipped cream by adding powdered sugar to heavy whipping cream(comes in a milk carton type container)?

 

[princess momma]

You add sugar to heavy whipping cream (the liquid in the dairy case) not the stuff in the can. Chill the bowl and beaters in the freezer before using, then beat until stiff. It won't last indefinitely but I never have a problem.

 

[NEVERENOUGHWDW]

I would think its worth a try

Can't see why not....plus you'll be without all the chemicals

 

[1stluvispooh]

In order to stabilize whip cream you need to add gelatin to it. Adding sugar just sweetens it. http://www.cooks.com/rec/view/0,1830,152187-255200,00.html


This how dinners have pies and cakes with whip cream on them in their pastry case without the cream getting soupy.