I've wondered that also; otherwise, there wouldn't be any reason not to use the real thing!
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nicole Massey Sent: Thursday, January 09, 2014 3:55 PM To: [email protected] Subject: Re: [CnD] a cool whip question The one thing I've wondered is if Cool Whip has a different structure or if it stays solid for longer than whipped cream -- I'm wondering if the consistency is the same between the two, as this can be a factor in some recipes. > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Abby Vincent > Sent: Thursday, January 09, 2014 3:47 PM > To: [email protected] > Subject: Re: [CnD] a cool whip question > > Why not the real thing. You just put cream in a mixing bowl and use an > electric beater to whip the cream until it becomes whipped cream. You > can add sugar or vanilla if you like. > Abby > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Andrew Niven > Sent: Thursday, January 09, 2014 12:45 PM > To: [email protected]; Kathy Brandt > Subject: Re: [CnD] a cool whip question > > Thanks for that. > Definitely one to keep. > Cheers > Andrew > > On 10/01/2014 9:40 a.m., Kathy Brandt wrote: > > A recipe for Cool Whip > > 1 teaspoon gelatin > > 2 teaspoons cold water > > 3 tablespoons boiling water > > 1/2 cup ice water > > 1/2 cup nonfat dry milk powder > > 3 tablespoons sugar > > 3 tablespoons oil > > 1 teaspoon vanilla > > Directions: > > 1. Chill a small bowl. > > 2. Soften gelatin with 2 tsp cold water, then add the boiling water, > > stirring until gelatin is completely dissolved; cool until tepid. > > 3. Place ice water and dry milk powder in the chilled bowl. > > 4. Beat at high speed, until mixture forms stiff peaks; add sugar and > > vanilla, still beating, then oil and gelatin. > > 5. Place in freezer for about 15 minutes, then transfer to > > refrigerator until ready to use. > > 6. Stir just before using, to retain creamy texture. > > 7. Do not double recipe or the mixture will not thicken. > > Makes: 2 cups > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
