LOOKING for: Cool Whip for Whipping Cream???

17 years ago

A few times I've seen recipes [even published ones] w/ a little * beside "heavy cream" or "half-and-half." Is it ALWAYS ok to sub Cool Whip, or just sometimes?

chery2

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Comments (10)

ginger_st_thomas
17 years ago
I'd say it depends on the recipe. If it's for whipped cream, in a lot of cases you could but it's no substitute for just heavy cream in a recipe.
roselin32
17 years ago
I agree........and now there is the Cool Whip Free that is supposed to be sugar free, but whether it is sugar replacement free might be another thing. I've not tried it yet so I don't know. I do have a lot of recipes that call for Cool Whip and lots of times I will use whipped cream depending on the occasion. If I want something to taste especially rich, I will use a little whipped cream instead of a lot of Cool Whip.
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Make a 2 layer white cake....cool the layers and split each layer so you have 4 layers. Put whipped cream and slices of strawberries between each layer and stack up... chill an hour cut and serve. Linda c
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I wouldn't add whipping cream to lighten up the pastry cream. The filling supports the top layer. The weight of the top layer of the cake will cause the filling to ooze out of cake. This is my favourite recipe for Boston Cream Pie. The filling is delicious. Boston Cream Pie ================ 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350Ã¯Â¿Â½ oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately.
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LOOKING for: use for Miracle Whip
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Comments (14)
I also ended up with an industrial sized jar of MW after a graduation open house, so I had to find ways to use it, besides on white bread with fresh tomatoes as a sandwich. Here is a cake recipe that takes Miracle Whip as the "fat" ingredient, it was pretty good. Then again, maybe it was just the caramel frosting that I put on it, LOL. MIRACLE WHIP SPICE CAKE 3/4 c. Miracle Whip 3/4 c. sugar 2 1/2 c. flour 1 tsp. soda 1 tsp. baking powder 1/2 tsp. cloves 1/2 tsp. nutmeg 3/4 c. cold water 1/2 tsp. salt 2 tbsp. molasses 1 tsp. cinnamon Combine Miracle Whip and sugar. Sift together the flour, soda, baking powder, cloves and nutmeg. Combine cold water, molasses, salt and cinnamon. Mix, alternating wet and dry ingredients into sugar mixture. Place in a 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. I also used it in chicken and ham salad, potato salad and as a dressing for a salad made of broccoli and cauliflower pieces, with 1/2 cup of raisins, 1/4 cup sunflower seeds and a few slices of crumbled bacon. Mix a cup of MW with a couple of tablespoons of sugar (to taste) and enough vinegar to make it "pourable", pour over salad and refrigerate. It can also be used straight as the dressing on top of a 7 layer salad. Annie
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lindac
17 years ago
Coolwhip tastes artificial and "oily" to me....
Would rather have 1/4th as much real cream whipped.
I keep one of those pressurized cans of real whipped cream in the refrig....keeps for several weeks and while not as good as cream I have whipped myself and added pure vanilla to, it's always there for a "Pffft" on a cup of flavored coffee or a bowl of strawberries.

Linda C
carla35
17 years ago
It depends on the recipe. I wouldn't use cool whip instead of cream in a soup or for a cannelloni sauce.

But, I have a feeling you're asking about substitution in dessert type recipes. "Most" of the time you could probably substitute although taste may suffer some. Do you have a specific recipe you are considering?
doucanoe
17 years ago
I don't like Cool Whip, either, and always sub real whipped cream. Not sure I would describe the taste as "oily", but it definitely does not tast like cream to me!
chery2
Original Author
17 years ago
Thanks, everybody. Carla, I just bought an "Icebox Pies" cookbook at a Scholastic Book Fair. Every single recipe calls for heavy cream or half-and-half; almost all dessert recipes in the Pillsbury Bake Off Winners cookbook do too. Something I learned about Cool Whip and clones: Lite has less sugar and tastes much better than fat-free [to me].
chery2
annova914
15 years ago
Years ago when Cool Whip first came out, whenever my mother used it she'd put a tiny amount of almond extract in the container and quickly blend it in. It was rather good! Today I use Cool Whip Light for some things and I like to add a little bit of sour cream in it when I serve it on something very sweet - it cuts the overly sweetness. I've never noticed an oily taste or texture to Cool Whip.
ilene_in_neok
15 years ago
I don't like CoolWhip either. I substitute vanilla ice cream.
roselin32
15 years ago
I love my ISI whipped cream maker and the cream lasts a long time in it. My daughter in law is in heaven with her love for cocoa when she comes home because there is always cream in the charger for her.
paddy_99
15 years ago
I'm sure Cool Whip is good for something but human consumption is not one of them.

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LOOKING for: Cool Whip for Whipping Cream???

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ginger_st_thomas

roselin32

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LOOKING for: Cool Whip for Whipping Cream???

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chery2Original Author

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chery2
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