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

When it comes to cutting back on the fat, whipped cream is definitely not
the place to start. There is even a difference in whipping ability and
stability between "heavy cream" and "heavy whipping cream".

You didn't state the recipe, but any dessert where the stiffness and
stability of the cream is important requires the heaviest cream for
success.

Artificial toppings? Sorry, but I would waste my time and the cost of
the other ingredients.

Your goal is admirable, but I doubt you'd be happy with the results.

Wayne