SPOONS wrote:
>
> 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.

I believe that whipped cream is not as high in calories/fat as you
might think. All the air whipped into it, think about it. I would
look elsewhere to save on fat and not deprive yourself of a little
real whipped cream.

nancy