Wayne Boatwright wrote:
> "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 stabilize real whipped cream by just using powdered (confectioners')
sugar instead of granulated sugar - it dissolves faster, too. Works a
treat.

N.