This is just too perfect! I accidentally used granulated sugar rather than confectioner, but it still turned out great! The difference is in the amount of milk fat. I’ve used CW for decades, but never really liked all those chemical ingredients. Sending positive thoughts your way, my friend! Hi, Can this stabelized, whipped cream be made using Nufatual or fat free cream cheese? Beat in the powdered sugar tablespoon by tablespoon, until it has something of a real shape and consistency to it. Voila, you're done! Whip the cream with a whisk or wooden fork in a sturdy bowl until peaks form. Oh, Melissa, I’m SO sorry that happened! Now that I’ve figured out how to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought cool whip nearly as much! We tested 9 brands and these are the results! Denise, I don’t see why you couldn’t use food coloring with it. So, here we are with a recipe that uses real heavy whipping cream, cream cheese, confectioners’ sugar and pure vanilla extract. As for freezing, I’m not exactly sure because I haven’t done it, so don’t have a definite answer for you. Cheri, I think it would be ok to use it in those jello salads that call for Cool Whip! Thanks. Yay! Glad it tasted ok with the granulated sugar. Give this homemade stabilized whipped cream recipe a try next time you need cool whip and let me know how you like it! Thank you very much, Mary. Coconut milk is an excellent alternative for heavy cream, especially for those who are … Depending on the recipe, cool whip should in most cases be interchangeable with whipping cream as a lower calorie substitute. Pinned. I’m so very glad you found my site, too! I ask because the recipe was used to cream a velvet cake and people said it tasted just like ice cream, Cleopatra, I’m confused by your question. That means even fewer ingredients AND it’s suitable for your vegetarian pals. These dream bars allllllllllll look heavenly! I enjoy using this recipe for different desserts as well and hope you will, too! Mmm. All of the following substitutes provide enough stability to serve as a heavy cream substitute in mousse. DIRECTIONS. Just be sure it’s not a liquid sweetener (like honey or maple syrup). If I use this as a substitute for Cool Whip I’m guessing it’s just a 1:1 swap? If you read my blog regularly, you know that I’m allergic to milk products. The most abundant ingredients are listed first. would i have to double or triple the recipe to frost a 3 layered 7 inch cake?? It is a staple ingredient to add flavor in most of … I’d love to see a picture of the cake once you’re done with it if you want to post a picture to our Facebook page. Can’t wait to try this one. Does it have to be the entire 8 oz? Don’t mean to be derogatory but my tastebuds detect it every time. That’s it! It cannot withstand heat due to which it melts fast when put on hot chocolate. Keep in mind, our Test Kitchen has experienced superior results using reduced-fat whipped topping instead of fat-free when it’s folded into other ingredients, as you would for pies, cake filling and refrigerated cheesecakes. Thank you for all of the great feedback on my last video showing you the easy, hands free way to shred meat! If you want a lower carb & calorie option, I have had fairly good results adding just a bit of dry knox gelatin to my whipped cream to stabilize it. While I don’t mind the flavor of Cool Whip, I’m not crazy about what’s in it. So in the case of your pie, you would use 1 cup whipped topping in place of 1/2 cup whipping cream that is whipped. My kids and I adore it topped with a dollop of Vanilla Bean Whipped Cream or Homemade Cool Whip, […], Your email address will not be published. It works well as an ingredient in dream bars, cheesecakes and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. I certainly do! JUSt found your website and sub for Dream Whip. I was wondering how much cream cheese you have to use. This substitute … Heavy cream and heavy whipping cream contain 36% milk fat, while whipping cream (without “heavy” in the name) is lighter with 30% milk fat. . (Not to tease but I think you’re gonna LOVE it!!). I found this recipe for Whipped Cream with Cream Cheese when I quickly needed some Cool Whip for an upcoming recipe. The three main ingredients in Cool Whip are water, hydrogenated vegetable oils, and high fructose corn syrup. I made this a couple of weeks ago and we loved it for your Strawberry Dream Bars.. One recipe I am making in a couple weeks needs 4 3/4 cups of whipped cream. It works really well with those recipes that call for Cool Whip. Basic whipped cream will not stay in its whipped state for long, but if you add a stabilizing ingredient to the cream, it will hold its shape after you add it to desserts. For best results, you’ll want to make and serve it the same day. Use these items to make your own Stabilized Whipped Cream – this mixer, and store it in this container if making it in advance. Transfer to a small bowl if like me, you're not fortunate enough to have two mixers. Use the remaining cream as a one-to-one substitute for any recipe that calls for heavy cream. That’s a very good point. Would appreciate it if you reply ASAP. Any help would be appreciated. Your email address will not be published. Now I can make some of my favorite recipes for them that they otherwise couldn’t enjoy! This is one of the best homemade whipped cream recipes I’ve tried. Since I made this I thought about making it again. I’m busy making a ‘Frozen Birthday Cake’ as we speak. You can adjust to increase the thickness of your whipped cream. So this recipe is SO much appreciated. I didn’t have an answer for you as I hadn’t tried it yet but I didn’t think plain whipped cream would be thick enough for the consistency I was going for in any of the bars. Filed Under: Dessert Tagged With: homemade whipped cream, substitute for Cool Whip, whipped cream. It’s just the 2 of us at home now and we can’t eat it that fast! Wow…this is a great recipes, especially with the Holidays arriving. I’m making this recipe as soon as I complete this thank to you. Aw, Birdie, you are so sweet! Thanks! Coconut Milk. ; Nature’s Charm Coco Whipping Cream – 10/10 whipped … I mix powdered sugar free, fat free pudding mix into the heavy cream and whip it until peaks form. Instructions. pkg cream cheese ¾ cup sugar Mix this with the cooled lemon jello mixture. Whipping cream doubles its volume when whipped. Can I colour this Stabllized Whip Cream with Food Coloring to decorate & pipe birthday cakes or cupcakes please. for the recipe, but I’m sure you can Google a site where you can paste the url of the recipe and it will come up. Just make up my recipe as directed, and then fold it into the cooled lemon jello mixture as directed. I know that cool whip isn’t able to sit out for too long. I haven’t bake a black forrest cake before. Ann, I’ve never made a Black Forest Cake either, but you could definitely use this Stabilized Whipped Cream on it. <3. Cool Whip is not a dairy product, so other than imitating the taste of whipped cream, it has none of the qualities of cream when it comes to cooking. This isn't really a recipe as much as a technique to make your own whipped topping for desserts that call for it, such as pies, dessert pizzas, etc. You’ll also want to try my Strawberry Cheesecake Dream Bars and Red Velvet Cherry Dream Bars. Test Kitchen: Whipped topping is a nondairy ingredient that resembles heavy whipping cream after it’s whipped. Powdered Sugar – Also known as confectioner’s sugar. Today I’m sharing a great tip from the old days on how to make a delicious whipped cream using ingredients you probably have in your pantry right now! That makes me so happy to hear that! heavy whipping cream; powdered sugar; vanilla extract; instant pudding mix, vanilla flavor (or any flavor!) Thanks so much, Kristen and you’re welcome! Help! Organic powdered sugar is not a suitable substitute. I’ve never used Dream Whip, but I really do like this recipe a lot and really prefer it over the Cool Whip. I hope you like it! Donna, that is a very good question and unfortunately, I don’t have an answer for you as I haven’t tried it. THANK YOU THANK YOU THANK YOU!!! Transfer to a small bowl if like me, you're not fortunate enough to have two mixers. We love Jell-O salads but you know what happens to whipping cream after about 24 hours. Reply to Lynne Thank you for this alternative to Dream Whip! Thanks! // Design by. Also, would you be able to use coconut cream (coconut cream from coconut milk) instead of using heavy whipped cream. I don’t use Cool Whip at all, but have used Dream Whip from a box. I’m excited that this is a stabilised whipped cream recipe without gelatin. I’m so glad you enjoyed it! Chill for at least 2 hours before serving. Cream together: 1 8 oz. Recipe Notes & … I hate the artificial ingredients, taste, and texture of Cool Whip. I’m glad I’ll be able to help you with that as well. What’s the difference between whipped cream and cool whip, or stabilized whipped cream (sometimes called “whipped topping”)? If you do make it that way with both I’d love to hear about the end result, so please let me know! Melissa, I believe that it can, but I can’t guarantee it. Copyright ©2020, 365 Days of Baking. Below we have provided the ingredients for original Cool Whip and Reddi Wip. would looove to try this on a carrot cake :)). Just remember, the higher the fat percentage, the better the cream will hold up its shape and texture. Hope you like it! One taste tells all. I was surprised that no one mentioned allergies! https://www.365daysofbakingandmore.com/strawberry-cheesecake-dream-bars/, https://www.tasteofhome.com/recipes/cream-cheese-ice-cream, https://www.recipetips.com/kitchen-tips/t–1615/how-much-frosting.asp, Caramel Apple Profiteroles – The Procrastabaker, Horchata & Dulce de Leche Tartlets – The Procrastabaker, Strawberry Crinkle Cookies – The Dapper Darling, Berries n’ Cream Cupcakes – The Procrastabaker, Perfect Pumpkin Baked Oatmeal | Barefeet In The Kitchen. Store it for longer than a few  minutes and you’ll need to re-whip it all over again. Add the cream cheese by distributing it in thirds around the mixing bowl. I haven’t tried it, but I don’t think it would be a problem. 0 %. Whipped topping; Yogurt or Greek yogurt; Silken tofu; Coconut cream Thanks, Jocelyn! pkg lemon jello ¾ cup boiling water Stir to dissolve gelatin. If this can be frozen it is a real winner. I was going to say make 1 1/2, but just to be on the safe side double it. I have a recipe that calls for cool whip mixed with cream cheese and gelatin and granulated sugar. We love them, but like others don’t like all the whipped topping ingredients. I didn’t know you had to stabilized the whipping cream to just a few min. I find the taste of Dream Whip is so totally ugh!!! Have you published a cook book yet? Instead of using Cool Whip, substitute stabilized whipped cream. Her whipped cream was the stuff dreams are made of. Many thanks. These vegan whipped cream substitutes are coconut-free, cashew-free, nut-free, gluten-free, dairy-free and egg-free. Stabilised whipped cream is thicker and designed to hold its fluffy whipped shape. This is genius! Hope that helps! Do you think the Stabilized Whipped Cream would hold up to doing a layer cake without dissolving to a liquid before the cake is eaten? I do, Kathy, and hope you enjoy it as much as we do! Julia, based on what I found here when I Googled it: https://www.recipetips.com/kitchen-tips/t–1615/how-much-frosting.asp, I would double the recipe. These are two of the most popular choices when it comes to whipped toppings. Hope you enjoy it. Thanks so much, Alyssa! I also use unflavored gelatin to stabilize whipped cream! Thanks! Almond extract with some crushed almonds on top? It was amazing and so easy to make. In fact, the fat in heavy cream helps it form cool whip and stick together. That is how I had to roll here. It contains a corn product and I am allergic to any corn products. :-/. Once it becomes fluffy and forms soft peaks, you add a bit of sugar and vanilla and mix a bit more. I think there is only about 2 cups in a 8 oz tub. Fold in: 1 8 oz Cool Whip. Add all the rest of the ingredients except for the cherries, and use a rubber spatula to mix. Tasted fine I made mine with Fat free creamed cheese, whipped cream half and haf and clotted cream whipp it, there is a product called anchor cream mix in London super markets. Helpful in a pinch. I believe some people have used it with some success, but I feel more comfortable suggesting you use this Stabilized Whipped Cream. . Many of you have been asking if you can use real whipped cream in the Dream Bar recipes. Do you think this would be a good substitute for whipped cream on top of a Key lime pie? I really appreciate you sharing that with us as people are always looking for alternatives in recipes. I’m thinking that it may have been whipped too long because when it’s overwhipped, it will start to turn to butter. I am not a Cool whip fan but it can be frozen. Pinning (and using!). From a cool whip hater who has never understood why people willingly ingest all those chemicals, a BIG thank you. Easily substitute whipped cream or any brand of whipped topping in place of Cool Whip using this handy chart to convert ounces (by weight) or millilitres/litres (by volume) to cups. Jenny, you are so welcome! I look forward to sharing more great recipes in the future with you as well! In Cranberry Orange Dream Bars, I used 2 packets of Sweet’N Low®. How long would this be able to sit out at room temperature? If I wanted to make it ahead of time for a dessert topping? I’m certainly not here to bash Cool Whip because it’s something I’ve grown up with and will probably continue using now and then for its convenience. Depending on what the temperature of your room was when you left the cream cheese out, it should have sufficiently been soft enough. I have used the cream of tartar with egg whites when making meringue and it holds well. Now that we’ve established that I have NO vendetta against store-bought whipped cream and cool whip, I have to say that nothing beats some real homemade whipped cream. Normally I would grab a tub or two of fat free whipped topping to make it. Homemade reminds me of growing up and tastes so good! Soy Milk and Olive Oil. What a great idea. Avoid icky hydrogenated oils: this is by no means a diet or lite food, but a purer alternative. Cool Whip is a non-dairy substitute for whipped cream, which is made by (obviously) whipping heavy cream with a whisk or an electric mixer. After reading some Black Forest Cake recipes, this would be fine because the whipped cream does need an ingredient such as the cream cheese or confectioners’ sugar to make it sturdy. Making vegan whipped cream substitutes from scratch is easy and cheap – and they’re delicious! It is the best type of cream to use for making homemade whipped cream, as it will form stiff and highly stable, fluffy peaks when whipped for a few minutes. Both will whip into whipped cream, but the “heavy” ones will hold their shape better and longer, making them the better option for this whipped cream. Thanks for sharing this stabilized whipped cream recipe. First, you beat softened cream cheese with confectioner’s sugar and a little real vanilla extract in a stand mixer (or bowl with an electric handheld mixer). I have also used cream of tartar in egg whites to make meringue and loved it. Clara, I’m so happy! I made it today to use in the ” Strawberry Cheesecake Dream Bars.” I only buy the fat free cream cheese. Required fields are marked *. Can this be made in batches and frozen for periods of time? I love fresh whipped cream and it really doesn’t hold for long. Do you know if that would be enough for the almost 5 cups; I need. Now I can’t stand the thought of CW or Watergate Salad-bummer! Sandra, I’d say you can keep it refrigerated for up to 5 days though it’s usually gone in our house long before then. The hoidays are coming up and it would be great to know. Then 3 years ago I had chemo and got sick from Watergate Salad, which I’d always loved. Thanks for this. Thanks for sharing!!! Fluffy, sweet and creamy, I could eat it with a spoon. I would need to make it at least double. Cream whipped to medium-to-firm peaks is your best Cool Whip substitute, because you can do that perky little dollop on top so that your pie looks like the pie in the Cool Whip commercials. I hope you enjoy it! Best brands for coconut whipped cream? Sorry. In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. Please let me know what you think! Can’t wait for the next one! Thanks, how long can it be refrigerated and can it be frozen. Enjoy them! It holds up for days and days, also freezes perfectly. If you are curious enough to make it and freeze it, I’d love to know how it turns out. The results were amazing beyond my expectations. Debbie, I can’t say for sure as the bars I used the cream for didn’t last long, but from what I could tell, it held up well. Thanks so much for letting me know, Zuzu Petals! ago. Can you use this stabilized whipped cream on a Black Forrest Cake. You’re a sweet darling. Oh no, Beth, I’m so sorry! I haven’t made this yet but it sounds delicious and I wanted to comment just to say thank you for sharing! This substitute works best in recipes that call for whipping cream as a thickening agent. Thanks, Kim! For 1 cup of heavy cream, use 1 tbsp. I stabilize my whipped cream with plain gelatin dissolved in a little water. Sprinkle with some cinnamon if topping a pumpkin pie. Heavy Cream – Heavy cream, also known as whipping cream, gives it body. I’ve never actually bought or tasted Cool Whip and was looking for a sub for a ‘no bake’ recipe I want to try. I use real whipped cream on my cakes and cupcakes, instead of the sugary, fattening frostings. You are very welcome, Lizzie. Laurie, I have not used cream of tartar to stabilize whipped cream. In most recipes, sweetened heavy whipping cream may be substituted for whipped topping, but you may notice differences in texture. So I need to bake it tomorrow. I am attempting to make a four layer chocolate delight refrigerated dessert. I’ve used cool whip for years and have never really had an issue with it, but I know some people out there really don’t like to use a whipped topping with the many artificial ingredients. No. Thanks for sharing. Thanks, Pam. The taste of the chemicals is so obviously gross that the beauty of the dish is spoiled. SERVING SIZE IS 1 TBSP, Total Carbohydrate This heavy cream usually has a milk fat percentage of 36 percent, but any made with at least 30 percent fat are viable options. In case you’re avoiding added sugars or baking for someone who is, this stabilized cool whip can also be made with artificial sweetener and sugar substitutes as well. If it calls for dream whip, read the recipe to see if it mixes anything other that milk and vanilla into the powder. Yay, Mick! Just a question -you say it can be refrigerated for 5 days but here you say make it and serve the same day for best results. I found your post about Stabilized Whipped Cream when a friend of mine asked about a Cool Whip substitute. . Enjoy your tea and coffee with homemade dairy-free cream substitutes. Cool. To make the Cool Whip, just add the heavy whipping cream to a bowl, then use an electric mixer to whip it up until it starts to thicken. I can’t wait to try this. 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