"Wayne Boatwright" > wrote in message
...
> "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
I've read about that but I've never done that, Wayne. What is the method
and proportions on that? Thanks
Janet