On Wed, 21 Apr 2004, 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.

First, ick to the Dream Whip. I'd rather not use that stuff. You'll get a
notable taste difference. I had a cake on Saturday that looked like it was
iced with whipped cream but it tasted like crap. My wife got a stomach
ache.

Second, some recipes need the fat. If you are baking something and you
reduce the fat it will change the whole chemical balance and possibly ruin
the entire thing. See if there is something in the recipe that is
combining with the fat. If you adjust the fat you might have to adjust
other things as well.

Third, if you use something with a lower fat content there is a strong
chance you will over whip it to make it as fluffy. If it needs to be
folded into the recipe and you over whip it, it will be dry and not
incorporate properly into the mixture. You could end up with something
gooey and full of little marshmallows.

Finally, if you think you can use something with a lower fat content you
might want to consider using geletin to stabilize it.

> Thanks a bunch & Take care,
> SPOONS
> My photo food log http://www.fotolog.net/giggles

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