"Janet Bostwick" > wrote in
:

>
> "Bev" > wrote in message
> ...
>> Good Morning Everyone.
>>
>> I have a recipe that I would like to try but it's asking for frozen
>> whipped topping (thawed). Is this the same as whipped cream or more
>> like a powdered topping that I would usually make up with milk.
>>
>> Any help is appreciated. The recipe is for a chocolate trifle.
>>
>> Many Thanks.
>>
>> Bev
> Probably more like the powdered topping you would make up with milk.
> The product that is being referred to is probably Cool Whip. It can be
> found in the States in the freezer case at the supermarket. I think the
> reason a topping other than whipped cream is used in this recipe is
> because it holds up better for a long time. If it is the recipe that
> I'm thinking of, if you were going to serve and consume most of the
> trifle at one sitting, I'd use the whipped cream. If you think you are
> going to have a sizeable amount of leftovers, you'd better use the
> whipped topping or serve individual portions from the main dish and top
> each portion with whipped cream and chocolate shavings.
> Janet

For longer standing you could also stabilize whipped cream with gelatin.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.