On 1/17/2015 1:01 PM, cshenk wrote:
> sf wrote in rec.food.cooking:
>
>>
>> Has anyone ever made a Cool Whip substitute (using whipping cream,
>> gelatin and cream of tartar) to mix in with more than just fruit and
>> did it work?
>>
>> I found a recipe that calls for it to be mixed in with cream cheese
>> and then frozen, so standing up to freezing is my goal.
>
> I haven't done it in years but yes. I do not recall addint Cream of
> Tartar to it. I do recall I used my Mom's old stand mixer and used a
> flavored gelatin (lemon). I recall the tricky part was my brother and i
> pulling the bowl out from the stand to use Mom's sifter for the
> powdered sugar so we got it in evenly. Seemed to take forever but I
> was 12 and my brother was 13.
>
> LOL, Mom was so mad as she'd gotten the cream for her coffee I think
> and we used it all up.
>
> It worked well to top a white cakemix from a box and i recall we mixed
> cream cheese with strawberry preserves for the center then dotted more
> of that in smiley faces and such on the top after using the home made
> stuff for icing.
>

When I was a kid we used Carnation non-fat dry milk. The dry milk box
always had a recipe for a whipped topping on it, that I used to make. I
can't find the "official" Carnation recipe on the net, but it was
essentially this:

http://www.ehow.com/how_4511346_topp...lk-powder.html

I liked it a lot, and it was certainly cheap and easy to make, but it
was by no means as good as real whipped cream.