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

"SPOONS" > wrote in message
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.

Lower fat dairy doesn't whip. Strangely, you can whip evaporated milk. You
might try that.

"SPOONS" > wrote in message
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.
>

It's the fat that makes cream whippable. You may be able to go lower than
35% but I am not sure how much lower. Dream Whip and its cousins are gross
and do not even merit consideration, IMO. My approach would be to use the
usual whipping cream and then cut back on fat by eating less of the result.
I'd much rather have 2 TB of real whipped cream than 2 or 3 times as much of
a poor substitute.


--
Peter Aitken

Remove the crap from my email address before using.

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.

I believe that whipped cream is not as high in calories/fat as you
might think. All the air whipped into it, think about it. I would
look elsewhere to save on fat and not deprive yourself of a little
real whipped cream.

nancy

>"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
````````````
"Life would be devoid of all meaning were it without tribulation."

>Nancy Young writes:
>
>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.
>
>I believe that whipped cream is not as high in calories/fat as you
>might think. All the air whipped into it, think about it. I would
>look elsewhere to save on fat and not deprive yourself of a little
>real whipped cream.

I suppose a lot depends on how piggy one is with their whipped cream... whipped
cream is generally half air... so one or two tablespoons ain't too too many fat
calories, but I've never seen anyone use only one or two level tablespoons of
whipped cream.

http://www.nationaldairycouncil.org/...duct_cream.pdf


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

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

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

Peter Aitken wrote:

> It's the fat that makes cream whippable. You may be able to go lower than
> 35% but I am not sure how much lower.


Down to about 30%. With 40%, you can whip, get great results, not need
additives. If you look at 30% cream in the supermarket, you'll see that
they've started adding stuff to help it hold its texture. Under 30%,
and it plain doesn't work.


I'm hoping the original poster will tell us what the recipe is for.
That would make a difference it what is recommended. For example, let's
say the recipe is for pie with a dollop of whipped cream on top. I'd
use 40% cream (if I could find it). I'd whip lots of air into it to get
the highest volume possible. When the whipped cream finally gets on the
pie, it might be mostly air and less fat proportionately. That might be
better than 30% cream which doesn't whip up as well. With the 30%, you
might need more cream to get the same look, thus more fat.


--Lia

"Julia Altshuler" > wrote in message
news:F9Ahc.172328$gA5.1995242@attbi_s03...
: Peter Aitken wrote:
:
: > It's the fat that makes cream whippable. You may be able to
go lower than
: > 35% but I am not sure how much lower.
:
:
: Down to about 30%. With 40%, you can whip, get great results,
not need
: additives. If you look at 30% cream in the supermarket, you'll
see that
: they've started adding stuff to help it hold its texture.
Under 30%,
: and it plain doesn't work.
:
:
: I'm hoping the original poster will tell us what the recipe is
for.
: That would make a difference it what is recommended. For
example, let's
: say the recipe is for pie with a dollop of whipped cream on
top. I'd
: use 40% cream (if I could find it). I'd whip lots of air into
it to get
: the highest volume possible. When the whipped cream finally
gets on the
: pie, it might be mostly air and less fat proportionately. That
might be
: better than 30% cream which doesn't whip up as well. With the
30%, you
: might need more cream to get the same look, thus more fat.
:
:
: --Lia
: ============

Actually, that's not true. You can whip skim milk if you chill
it really well. Of course, it won't stay 'whipped' up as long as
something higher in fat.


--
Cyndi
<Remove a "b" to reply>

"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

Hi all,

Thank you all for your great input. Well today I bought the 35% whipping
cream & who cares if it's a little on the fatty side cuz It will taste so
good..

Take care,
SPOONS 178/156/140
My photo food log http://www.fotolog.net/giggles

No, it will not whip the same way because the fat is different. It
will not be as stable either. In fact, I am not sure that it will whip
at all...did you know that if you whip heavy cream long enough, it
turns to butter?