"SPOONS" > wrote in message
et.cable.rogers.com...
> Hi all,
>
> I have a recipe that calls for whipped cream but instead of the usual 35%
> whipping cream I was wondering if I can use 18%, 10% or even 5% cream as a
> suppstitute? Will they whip up & get stiff like the 35% cream? Or could I
> even try Dream whip topping??? I'm just try to cut back on some of the
> fat.
>

It's the fat that makes cream whippable. You may be able to go lower than
35% but I am not sure how much lower. Dream Whip and its cousins are gross
and do not even merit consideration, IMO. My approach would be to use the
usual whipping cream and then cut back on fat by eating less of the result.
I'd much rather have 2 TB of real whipped cream than 2 or 3 times as much of
a poor substitute.


--
Peter Aitken

Remove the crap from my email address before using.