Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids
When You Can (and Can't) Substitute Cool Whip for Whipping Cream

My recipe calls for 1 pt. whipping cream. I want to substitute Cool Whip but I don't know how much is equal to 1 pt. of whipping cream.

Surely you jest!

If your recipe calls for 1 pint of whipped cream, you can substitute 1 pint (two cups) of Cool Whip-brand whipped topping. If your recipe calls for you to whip 1 pint of cream, it should produce about 2 pints of whipped cream, so you would substitute that amount of Cool Whip.

If, however, your recipe asks you to use unwhipped whipping cream as an ingredient, you are totally up a creek. You cannot unmake Cool Whip and substitute it for cream, which is essentially a single-ingredient product (though it often it includes stabilizers, such as carrageenan, guar gum, diglycerides, and some version of polysorbate).

Cool Whip is made of water, corn syrup, hydrogenated coconut and palm kernel oils, high fructose corn syrup, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene. How would you account for even the correct amount of sweetener in Cool Whip to subtract the correct amount of sugar from your recipe? It really can't be done, nor can you account for all the other ingredients.

We're really hoping your question falls into one of the first two categories substituting Cool Whip for whipped cream.

Submit your question
to Ochef

Related Articles:
Difference: Whipping Cream, Aerosol Whipped Cream, Whipped Topping
What is Whipping Cream?
What is Heavy Whipping Cream?
How to Stabilize Whipped Cream
What is Chantilly Cream?
Related Recipes:
Strawberry Mousse
Pecan Meringues with Whipped Cream and Strawberry Sauce
Pastry Cream

Register 2001-2006 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks