Good Morning Everyone.

I have a recipe that I would like to try but it's asking for frozen whipped
topping (thawed). Is this the same as whipped cream or more like a powdered
topping that I would usually make up with milk.

Any help is appreciated. The recipe is for a chocolate trifle.

Many Thanks.

Bev

"Bev" > wrote in message
...
> Good Morning Everyone.
>
> I have a recipe that I would like to try but it's asking for frozen
> whipped
> topping (thawed). Is this the same as whipped cream or more like a
> powdered
> topping that I would usually make up with milk.
>
> Any help is appreciated. The recipe is for a chocolate trifle.
>
> Many Thanks.
>
> Bev
Probably more like the powdered topping you would make up with milk. The
product that is being referred to is probably Cool Whip. It can be found in
the States in the freezer case at the supermarket. I think the reason a
topping other than whipped cream is used in this recipe is because it holds
up better for a long time. If it is the recipe that I'm thinking of, if you
were going to serve and consume most of the trifle at one sitting, I'd use
the whipped cream. If you think you are going to have a sizeable amount of
leftovers, you'd better use the whipped topping or serve individual portions
from the main dish and top each portion with whipped cream and chocolate
shavings.
Janet

"Janet Bostwick" > wrote in
:

>
> "Bev" > wrote in message
> ...
>> Good Morning Everyone.
>>
>> I have a recipe that I would like to try but it's asking for frozen
>> whipped topping (thawed). Is this the same as whipped cream or more
>> like a powdered topping that I would usually make up with milk.
>>
>> Any help is appreciated. The recipe is for a chocolate trifle.
>>
>> Many Thanks.
>>
>> Bev
> Probably more like the powdered topping you would make up with milk.
> The product that is being referred to is probably Cool Whip. It can be
> found in the States in the freezer case at the supermarket. I think the
> reason a topping other than whipped cream is used in this recipe is
> because it holds up better for a long time. If it is the recipe that
> I'm thinking of, if you were going to serve and consume most of the
> trifle at one sitting, I'd use the whipped cream. If you think you are
> going to have a sizeable amount of leftovers, you'd better use the
> whipped topping or serve individual portions from the main dish and top
> each portion with whipped cream and chocolate shavings.
> Janet

For longer standing you could also stabilize whipped cream with gelatin.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "Janet Bostwick" > wrote in
> :
>
>>
>> "Bev" > wrote in message
>> ...
>>> Good Morning Everyone.
>>>
>>> I have a recipe that I would like to try but it's asking for frozen
>>> whipped topping (thawed). Is this the same as whipped cream or more
>>> like a powdered topping that I would usually make up with milk.
>>>
>>> Any help is appreciated. The recipe is for a chocolate trifle.
>>>
>>> Many Thanks.
>>>
>>> Bev
>> Probably more like the powdered topping you would make up with milk.
>> The product that is being referred to is probably Cool Whip. It can be
>> found in the States in the freezer case at the supermarket. I think the
>> reason a topping other than whipped cream is used in this recipe is
>> because it holds up better for a long time. If it is the recipe that
>> I'm thinking of, if you were going to serve and consume most of the
>> trifle at one sitting, I'd use the whipped cream. If you think you are
>> going to have a sizeable amount of leftovers, you'd better use the
>> whipped topping or serve individual portions from the main dish and top
>> each portion with whipped cream and chocolate shavings.
>> Janet
>
> For longer standing you could also stabilize whipped cream with gelatin.
>
> --
> Wayne in Phoenix
I've read about that but I've never done that, Wayne. What is the method
and proportions on that? Thanks
Janet

Bev wrote:
>
> Good Morning Everyone.
>
> I have a recipe that I would like to try but it's asking for frozen whipped
> topping (thawed). Is this the same as whipped cream or more like a powdered
> topping that I would usually make up with milk.
>
> Any help is appreciated. The recipe is for a chocolate trifle.
>
> Many Thanks.
>
> Bev



In the U.S. it's Cool Whip and its clones.
Whipped cream stablized so it doesn't weep
is a tastier substitute.

gloria p

Wayne Boatwright wrote:
> "Janet Bostwick" > wrote in
> :
>
> >
> > "Bev" > wrote in message
> > ...
> >> Good Morning Everyone.
> >>
> >> I have a recipe that I would like to try but it's asking for
frozen
> >> whipped topping (thawed). Is this the same as whipped cream or
more
> >> like a powdered topping that I would usually make up with milk.
> >>
> >> Any help is appreciated. The recipe is for a chocolate trifle.
> >>
> >> Many Thanks.
> >>
> >> Bev
> > Probably more like the powdered topping you would make up with
milk.
> > The product that is being referred to is probably Cool Whip. It
can be
> > found in the States in the freezer case at the supermarket. I
think the
> > reason a topping other than whipped cream is used in this recipe is
> > because it holds up better for a long time. If it is the recipe
that
> > I'm thinking of, if you were going to serve and consume most of the
> > trifle at one sitting, I'd use the whipped cream. If you think you
are
> > going to have a sizeable amount of leftovers, you'd better use the
> > whipped topping or serve individual portions from the main dish and
top
> > each portion with whipped cream and chocolate shavings.
> > Janet
>
> For longer standing you could also stabilize whipped cream with
gelatin.
>
> --
> Wayne in Phoenix

I stabilize real whipped cream by just using powdered (confectioners')
sugar instead of granulated sugar - it dissolves faster, too. Works a
treat.

N.

In article >,
wrote:

> Bev wrote:
> >
> > Good Morning Everyone.
> >
> > I have a recipe that I would like to try but it's asking for frozen
> > whipped topping (thawed). Is this the same as whipped cream or
> > more like a powdered topping that I would usually make up with
> > milk.

> > Bev

> In the U.S. it's Cool Whip and its clones.
> Whipped cream stablized so it doesn't weep
> is a tastier substitute.
>
> gloria p

If I'm not mistaken, Cool Whip is a non-dairy product. About as
chemically made as you can get, I think. (But yummy if you make
pudding-in-a-cloud: line a bowl with cool whip and put the chocolate
pudding in the mddle of it. Yes brand chocolate pudding works for this.
HTH.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Many thanks for all your help everyone. I will try the powdered topping mix
here in the UK known as Dream Topping, sounds pretty similar to Cool Whip.

Have a great Christmas.

Bev

"Janet Bostwick" > wrote in message
...
>
> "Bev" > wrote in message
> ...
> > Good Morning Everyone.
> >
> > I have a recipe that I would like to try but it's asking for frozen
> > whipped
> > topping (thawed). Is this the same as whipped cream or more like a
> > powdered
> > topping that I would usually make up with milk.
> >
> > Any help is appreciated. The recipe is for a chocolate trifle.
> >
> > Many Thanks.
> >
> > Bev
> Probably more like the powdered topping you would make up with milk. The
> product that is being referred to is probably Cool Whip. It can be found
in
> the States in the freezer case at the supermarket. I think the reason a
> topping other than whipped cream is used in this recipe is because it
holds
> up better for a long time. If it is the recipe that I'm thinking of, if
you
> were going to serve and consume most of the trifle at one sitting, I'd use
> the whipped cream. If you think you are going to have a sizeable amount
of
> leftovers, you'd better use the whipped topping or serve individual
portions
> from the main dish and top each portion with whipped cream and chocolate
> shavings.
> Janet
>
>

Many thanks for all your help everyone. I will try the powdered topping mix
here in the UK known as Dream Topping, sounds pretty similar to Cool Whip.

Have a great Christmas.

Bev

"Janet Bostwick" > wrote in message
...
>
> "Bev" > wrote in message
> ...
> > Good Morning Everyone.
> >
> > I have a recipe that I would like to try but it's asking for frozen
> > whipped
> > topping (thawed). Is this the same as whipped cream or more like a
> > powdered
> > topping that I would usually make up with milk.
> >
> > Any help is appreciated. The recipe is for a chocolate trifle.
> >
> > Many Thanks.
> >
> > Bev
> Probably more like the powdered topping you would make up with milk. The
> product that is being referred to is probably Cool Whip. It can be found
in
> the States in the freezer case at the supermarket. I think the reason a
> topping other than whipped cream is used in this recipe is because it
holds
> up better for a long time. If it is the recipe that I'm thinking of, if
you
> were going to serve and consume most of the trifle at one sitting, I'd use
> the whipped cream. If you think you are going to have a sizeable amount
of
> leftovers, you'd better use the whipped topping or serve individual
portions
> from the main dish and top each portion with whipped cream and chocolate
> shavings.
> Janet
>
>

Bev wrote:

> Many thanks for all your help everyone. I will try the powdered topping mix
> here in the UK known as Dream Topping, sounds pretty similar to Cool Whip.

Why not just use whipping cream. It doesn't cost that much more, and it tastes a
heck of a lot better.

"Janet Bostwick" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> ...
>> "Janet Bostwick" > wrote in
>> :
>>
>>>
>>> "Bev" > wrote in message
>>> ...
>>>> Good Morning Everyone.
>>>>
>>>> I have a recipe that I would like to try but it's asking for frozen
>>>> whipped topping (thawed). Is this the same as whipped cream or more
>>>> like a powdered topping that I would usually make up with milk.
>>>>
>>>> Any help is appreciated. The recipe is for a chocolate trifle.
>>>>
>>>> Many Thanks.
>>>>
>>>> Bev
>>> Probably more like the powdered topping you would make up with milk.
>>> The product that is being referred to is probably Cool Whip. It can
>>> be found in the States in the freezer case at the supermarket. I
>>> think the reason a topping other than whipped cream is used in this
>>> recipe is because it holds up better for a long time. If it is the
>>> recipe that I'm thinking of, if you were going to serve and consume
>>> most of the trifle at one sitting, I'd use the whipped cream. If you
>>> think you are going to have a sizeable amount of leftovers, you'd
>>> better use the whipped topping or serve individual portions from the
>>> main dish and top each portion with whipped cream and chocolate
>>> shavings. Janet
>>
>> For longer standing you could also stabilize whipped cream with
>> gelatin.
>>
>> --
>> Wayne in Phoenix
> I've read about that but I've never done that, Wayne. What is the
> method and proportions on that? Thanks
> Janet

I'm sending you to the Baking911 website, Janet. This is where I learned
to do this and their instructions are very comprehensive, as well as their
list of various proportions for various quantities of cream. It works
quite well and tastes so much better than the non-dairy products.

http://tinyurl.com/5t3yr

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote in news:1103646626.245678.85900
@c13g2000cwb.googlegroups.com:

>
> Wayne Boatwright wrote:
>> "Janet Bostwick" > wrote in
>> :
>>
>> >
>> > "Bev" > wrote in message
>> > ...
>> >> Good Morning Everyone.
>> >>
>> >> I have a recipe that I would like to try but it's asking for frozen
>> >> whipped topping (thawed). Is this the same as whipped cream or
>> >> more like a powdered topping that I would usually make up with
>> >> milk.
>> >>
>> >> Any help is appreciated. The recipe is for a chocolate trifle.
>> >>
>> >> Many Thanks.
>> >>
>> >> Bev
>> > Probably more like the powdered topping you would make up with milk.
>> > The product that is being referred to is probably Cool Whip. It can
>> > be found in the States in the freezer case at the supermarket. I
>> > think the reason a topping other than whipped cream is used in this
>> > recipe is because it holds up better for a long time. If it is the
>> > recipe that I'm thinking of, if you were going to serve and consume
>> > most of the trifle at one sitting, I'd use the whipped cream. If
>> > you think you are going to have a sizeable amount of leftovers,
>> > you'd better use the whipped topping or serve individual portions
>> > from the main dish and top each portion with whipped cream and
>> > chocolate shavings. Janet
>>
>> For longer standing you could also stabilize whipped cream with
>> gelatin.
>>
>> --
>> Wayne in Phoenix
>
> I stabilize real whipped cream by just using powdered (confectioners')
> sugar instead of granulated sugar - it dissolves faster, too. Works a
> treat.
>
> N.

That works beautifully, Nancy, and I also use that method. However, if I'm
going to be mixing the whipped cream with other ingredients that might
cause it to break down, I find the gelatin is even more stable.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote in news:1103646626.245678.85900
@c13g2000cwb.googlegroups.com:

>
> Wayne Boatwright wrote:
>> "Janet Bostwick" > wrote in
>> :
>>
>> >
>> > "Bev" > wrote in message
>> > ...
>> >> Good Morning Everyone.
>> >>
>> >> I have a recipe that I would like to try but it's asking for frozen
>> >> whipped topping (thawed). Is this the same as whipped cream or
>> >> more like a powdered topping that I would usually make up with
>> >> milk.
>> >>
>> >> Any help is appreciated. The recipe is for a chocolate trifle.
>> >>
>> >> Many Thanks.
>> >>
>> >> Bev
>> > Probably more like the powdered topping you would make up with milk.
>> > The product that is being referred to is probably Cool Whip. It can
>> > be found in the States in the freezer case at the supermarket. I
>> > think the reason a topping other than whipped cream is used in this
>> > recipe is because it holds up better for a long time. If it is the
>> > recipe that I'm thinking of, if you were going to serve and consume
>> > most of the trifle at one sitting, I'd use the whipped cream. If
>> > you think you are going to have a sizeable amount of leftovers,
>> > you'd better use the whipped topping or serve individual portions
>> > from the main dish and top each portion with whipped cream and
>> > chocolate shavings. Janet
>>
>> For longer standing you could also stabilize whipped cream with
>> gelatin.
>>
>> --
>> Wayne in Phoenix
>
> I stabilize real whipped cream by just using powdered (confectioners')
> sugar instead of granulated sugar - it dissolves faster, too. Works a
> treat.
>
> N.

That works beautifully, Nancy, and I also use that method. However, if I'm
going to be mixing the whipped cream with other ingredients that might
cause it to break down, I find the gelatin is even more stable.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
snip
> I'm sending you to the Baking911 website, Janet. This is where I learned
> to do this and their instructions are very comprehensive, as well as their
> list of various proportions for various quantities of cream. It works
> quite well and tastes so much better than the non-dairy products.
>
> http://tinyurl.com/5t3yr
>
> HTH
>
> --
> Wayne in Phoenix
Thanks, Wayne.
Janet

I think everyone is overthinking it - they are talking about Cool Whip. Yes
its full of chemicals but thats what they are calling for. Substituting
something else may not work for that very reason - all those artificial
agents make it very stable and give it properties that real cream does not
have.

They didn't say Cool Whip because its a name brand.

Deb




"Bev" > wrote in message
...
> Good Morning Everyone.
>
> I have a recipe that I would like to try but it's asking for frozen
whipped
> topping (thawed). Is this the same as whipped cream or more like a
powdered
> topping that I would usually make up with milk.
>
> Any help is appreciated. The recipe is for a chocolate trifle.
>
> Many Thanks.
>
> Bev
>
>
>
>

>
> Which reminds me..
>
> Comedian Jeff Foxworthy says, "If you have a set of salad bowls that that
> 'Cool Whip" on the side...you might be a redneck."
>
> Happy New Year!
>
> Dieter Zakas
> Dessert, NJ

That's hilarious. Thanks for the laugh!

Elisa
>

>
> Which reminds me..
>
> Comedian Jeff Foxworthy says, "If you have a set of salad bowls that that
> 'Cool Whip" on the side...you might be a redneck."
>
> Happy New Year!
>
> Dieter Zakas
> Dessert, NJ

That's hilarious. Thanks for the laugh!

Elisa
>