"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.

Lower fat dairy doesn't whip. Strangely, you can whip evaporated milk. You
might try that.