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wrote in news:1103646626.245678.85900
@c13g2000cwb.googlegroups.com:

>
> 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.

That works beautifully, Nancy, and I also use that method. However, if I'm
going to be mixing the whipped cream with other ingredients that might
cause it to break down, I find the gelatin is even more stable.

--
Wayne in Phoenix

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