Ed Pawlowski wrote:
>Bwrrryan wrote:
>>sf wrote:
>>> Has anyone ever made a Cool Whip substitute (using whipping cream,
>>> gelatin and cream of tartar) to mix in with more than just fruit and
>>> did it work?
>>>
>>> I found a recipe that calls for it to be mixed in with cream cheese
>>> and then frozen, so standing up to freezing is my goal.
>>>
>> Cool Whip is a whipped cream substitute. Whipped cream is not a Cool Whip
>> substitute. Why would adding a little gelatin to whipped cream make it a
>> substitute for garbage that only truly trashy folks would even consider
>> eating?
>> --Bwrrryan
>
>Rather than take her to task I congratulate sf for making a real whipped
>cream concoction to eliminate the Cool Whip. She has a dish in mind
>that needs a cream based substance with a thick texture.

Adding cream of tartar and gelatin to whipped cream are in the bag of
tricks professional cake finishers use to make whipped cream easier to
use and hold up longer... all bakeries use these tricks, that's how
their decorated cakes can hold up so long in their display fridge and
not weep/collapse, and enables piping rosettes and such. This does
not make a Cool Whip substitute, it's real whipped cream, no less real
than when adding flavoring, coloring, and powdered sugar. Cool Whip is
NOT whipped cream, it contains no dairy.
http://www.dianasdesserts.com/index..../Frostings.cfm
Click on the pictures for explanations:
http://search.kingarthurflour.com/ba...d-Cream-Recipe