Sorry for this rather simply question but I wasn't a cook before this WOE and I'm having to start with the basics. Can someone give me measurements of whipping cream/splenda (or other sweetener)/vanilla that will approximate Cool Whip. I have a couple of recipes that I would like to try.

Thanks!

Ladybug,
I add two packets of Splenda and a teaspoon of vanilla per pint of heavy cream; you may want to adjust the sweetness to your taste. Adding a pinch or two of xanthan gum will stablize it, to make it easier to use in recipes (like, for instance, for frosting or mousse, it won't deflate as quickly). Add the gum after you have whipped it a bit, and you won't get any little "chunks".

HTH,
Trina

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

[This message was edited by cheftrina on 09-02-03 at 03:52 PM.]

if you take ONE cup whpping cream, it will whip to 2 cups of *CoolWhip*

you will need to sweeten it though. Most will use Splenda - I prefer the liquid variety to keepo the carbs lower, since bulk Splenda has carbs.

When i do this... I take a glass bowl and the beaters and put them in the freezer to get them very cold before whipping. (read that on here once)

I made some last night... added a bit of peanut butter flavored syrup and cocoa... OH yum.

happy whipping

Terese
LCE Member since 12/00
My LC web site