Plus taste.
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 09, 2014 4:54 PM
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
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