"Janet Bostwick" > wrote in
:

>
> "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

I'm sending you to the Baking911 website, Janet. This is where I learned
to do this and their instructions are very comprehensive, as well as their
list of various proportions for various quantities of cream. It works
quite well and tastes so much better than the non-dairy products.

http://tinyurl.com/5t3yr

HTH

--
Wayne in Phoenix

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