Homemade instead of Cool Whip?

15 years ago

I want to make a trifle for my daughter's birthday tomorrow, I planned on making homemade whipped cream, but now I'm worried that it will turn to liguid overnight. Will it hold up or should I make a grocery store run?

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Comments (5)

User
15 years ago
Whip it with a little powdered sugar and it should be okay, but....

Not sure what recipe you are using, but I make a traditional trifle with a homemade trifle cake, raspberries, custard and sherry and the whipped cream is just used to top the finished trifle. If you make a similar trifle than you could wait until the day of to top the trifle with the cream.

Ann
Lisa Hayes
Original Author
15 years ago
It's the Heath Bar trifle--her request.
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lindac
15 years ago
Good heavens! Don't use cool whip!
If you need your whipped cream to be stable, add a tablespoon to a pint of cream of cornstarch mixed with the sugar/
but just whipped cream, angel food and chopped heath bars will be heaven!
As the cream wilts and soaks into the cake, all becomes a wonderful blend of flavors!
Lars
15 years ago
I add 1 tsp cornstarch plus 1 tbsp of sugar to 1-1/4 cups of cream when I whip cream, and that stabilizes it. Powdered sugar contains cornstarch, and so you can add that instead - approximately 1 tbsp of powdered sugar per cup of cream. Make sure your bowl and beaters have been chilled in the freezer before whipping the cream, and you should be able to get stable whipped cream.

Lars
caliloo
15 years ago
I was going to suggest what Lars just posted - powdered sugar already contains cornstarch, so it stabilizes whipped cream beautifully. However as Ann pointed out, it would be much better topped with freshly whipped when serving.

Whichever you choose, it sounds wonderful

Alexa

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Homemade instead of Cool Whip?

Comments (5)

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Lisa Hayes
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Homemade instead of Cool Whip?

Comments (5)

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Lisa HayesOriginal Author

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Lars

caliloo

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Lisa Hayes
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