Yes, indeed! None better than the fresh, original from the cow product to whip!
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of RJ Sent: Thursday, January 09, 2014 8:04 PM To: [email protected] Subject: Re: [CnD] a cool whip question 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 >> > _______________________________________________ >> > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
