>"Vox Humana"
>
>>"SPOONS" wrote:
>>
>> 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.

Certainly lower fat creams can be used to make whipped cream, they just won't
hold as long before they begin to collapse, but they'll definitely hold well
the few hours needed to prepare ahead and serve after a meal... just like there
are heavy whipping creams there are also light whipping creams on your grocer's
shelf. Evaporated milk whips because it begins as full fat whole milk (4%
butter fat) but after 60% of it's water is removed it is essentially a 10%
butterfat milk product.... whipped evaporated milk also tastes different but
some people actually prefer it to regular whipped cream... I happen to like
whipped evap better on puddings, especially rice pudding.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."