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Cool Whip

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Rosa Venus
Lady Otter Latté
solajijic
windrider17
CanuckBob
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Post by barbicheesecake Mon Nov 10, 2014 5:58 pm

I admit that I have not checked out local grocery stores for this item, however, today is the first time it has been called for in a recipe for a client. Does anyone know where I might purchase? TIA

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Post by CanuckBob Mon Nov 10, 2014 7:00 pm

SuperLake??
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Post by windrider17 Mon Nov 10, 2014 8:12 pm

Have not found it anywhere. DreamWhip is at Superlake. We whip our own.

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Post by solajijic Mon Nov 10, 2014 8:26 pm

I hate CoolWhip but there are times a stabilized cream is necessary. Stabilizing regular whipping cream will not work in 90% of the recipes calling for CoolWhip. Here is a substitute recipe.

Homemade Cool Whip

1/4 cup cold water
1 teaspoon unflavored gelatin
1/2 teaspoon cream of tartar
1 3/4 cups whipping cream
3 tablespoons sugar
1 teaspoon vanilla


Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
Once the gelatin mixture has cooled...
Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
Continue to mix until the cream is thick and smooth.

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Post by Lady Otter Latté Mon Nov 10, 2014 8:37 pm

Are you saying that THIS recipe will not work 90% of the time? Or is this a substitute for the ones that will not?
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Post by Rosa Venus Mon Nov 10, 2014 8:40 pm

Rule #1: Cool-Whip is not homemade. "It's as fresh as the day it left the lab!"

Lyncott makes a similar product to Cool-Whip, and it's widely available.
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Post by solajijic Mon Nov 10, 2014 9:23 pm

Stabilizing regular whipping cream will not work in 90% of the recipes calling for CoolWhip.


Cool Whip is of course a completely synthetic food product.  A recipe that calls for CoolWhip has been developed expecting the "weight" and "body" of CoolWhip.  Regular whipped cream will not have either of those characteristics which is why you would make a substitute as similar to Cool Whip characteristics as is possible. .

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Post by Lady Otter Latté Mon Nov 10, 2014 9:41 pm

Thank you, Sola! I too hate using Cool Whip and am glad to have a recipe for something more "real" that will work.
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Post by Zedinmexico Tue Nov 11, 2014 7:34 am

I worked for General Foods at a Cool Whip/Frozen food plant when I was young. You don't want to know whats in it.

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Post by juanrey Tue Nov 11, 2014 8:14 am

Rosa Venus wrote:Rule #1: Cool-Whip is not homemade. "It's as fresh as the day it left the lab!"

Lyncott makes a similar product to Cool-Whip, and it's widely available.


What is it called? Pray tell.
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Post by brigitte Tue Nov 11, 2014 8:18 am

I am curious, what recipes use stuff like cool Whip. I never had it so I have no clue what I would do with it.
If I want Chantilly I make it, I often get annoyed because it is easier to find the premade Chantilly than the cream.. cannot stand all this products that are factory made. How much time does it take to whip cream and add sugar and vanilla?

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Post by barbicheesecake Tue Nov 11, 2014 3:50 pm

Thanks everyone for all the replies. And a special thanks to Solajijic for the recipe. Very Happy
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Post by barbicheesecake Tue Nov 11, 2014 3:54 pm

brigitte wrote:I am curious, what recipes use stuff like cool Whip. I never had it so I have no clue what I would do with it.
If I want Chantilly I make it, I often get annoyed because it is easier to find the premade Chantilly than the cream.. cannot stand all this products that are factory made. How much time does it take to whip cream and add sugar and vanilla?

The recipe that calls for it is a mango pie.
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Post by Rosa Venus Tue Nov 11, 2014 4:48 pm

juanrey wrote:
Rosa Venus wrote:Rule #1: Cool-Whip is not homemade. "It's as fresh as the day it left the lab!"

Lyncott makes a similar product to Cool-Whip, and it's widely available.


What is it called?  Pray tell.

I don't know because I don't use it. A friend does, though. I imagine it's called "Lyncott Crema Batida". Like I said, widely available and comes in a similar gas-powered cannister with a point and shoot button thing. You'll find it if you look.
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Post by Lady Otter Latté Tue Nov 11, 2014 4:52 pm

You are thinking of Reddi-Whip, Rosa. Cool Whip comes frozen in a tub container.
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Post by Ms.Thang Tue Nov 11, 2014 6:46 pm

Zedinmexico wrote:I worked for General Foods at a Cool Whip/Frozen food  plant when I was young.  You don't want to know whats in it.


Yummy

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).[4] In some markets, such as Canada and the United States, Cool Whip is available in an aerosol can using nitrous oxide as a propellant. Cool Whip was formerly marketed as non-dairy, but in Jewish dietary traditions, Cool Whip was classified as dairy rather than parve (non-meat and non-dairy) because of the sodium caseinate (which is derived from milk). Cool Whip now contains milk and cream.

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Post by CanuckBob Tue Nov 11, 2014 6:51 pm

Well the nitrous oxide sounds good. Maybe I'll plumb Cool Whip into my carburetor.....jaja.
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Post by Lady Otter Latté Tue Nov 11, 2014 6:56 pm

“… hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, … and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.”

Well, shoot, it is practically a health food!
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Post by Rosa Venus Tue Nov 11, 2014 8:09 pm

Lady Otter Latté wrote:You are thinking of Reddi-Whip, Rosa. Cool Whip comes frozen in a tub container.

Huh. I guess I have no idea what Cool-Whip is, and think I'm better off for it based on the above list of ingredients. Yum! Anyway, if anybody needs "sort of whipped cream" from a convenient gas-propelled can, say on an upcoming pumpkin pie, I saw the Lyncott Crema Batida product this afternoon. The ingredients list don't look anywhere near as scary as Cool Whip, whatever that is. Provecho!
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Post by Lady Otter Latté Tue Nov 11, 2014 8:20 pm

Reddi-whip is slightly better. Its ingredients are: grade A cream, grade A nonfat milk, sucrose, corn syrup, whey, mono- and diglycerides, natural and art. flavors, carraggenan.
I am guessing Lyncott´s is similar.
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Post by Rosa Venus Wed Nov 12, 2014 4:23 pm

The Lyncott list of ingredients didn't look spooky at all. Only a couple of science words.

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Post by brigitte Wed Nov 12, 2014 8:00 pm

barbiecheesecake how is it use? on top of the mango pie or inside?

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Post by barbicheesecake Thu Nov 13, 2014 9:52 am

brigitte wrote:barbiecheesecake how is it use? on top of the mango pie or inside?

Brigette, it is used on the inside.
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Post by Lady Otter Latté Thu Nov 13, 2014 11:21 am

I wanted to explain to Brigette what Cool Whip is and why it has a place in the hearts of some Americans. I realized I could not. So, I turned to Senor Google and found this:

http://www.culinate.com/columns/spaghetti_on_the_wall/cool_whip

Hope it helps.
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Post by Ms.Thang Sat Nov 15, 2014 4:22 pm

Lady Otter Latté wrote:I wanted to explain to Brigette what Cool Whip is and why it has a place in the hearts of some Americans. I realized I could not. So, I turned to Senor Google and found this:

http://www.culinate.com/columns/spaghetti_on_the_wall/cool_whip

Hope it helps.

Ha! That was a great article . My favorite part:
" Whipped cream and Cool Whip are similar in that they both contain air. "


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