Question for Experienced Cooks: Heavy Whipping Cream

ibleedunionblue · January 2014

There is a family recipe that calls for Heavy Whipping Cream. The recipe requires whipping the cream to peaks, and then freezing.

However, I was looking at ways to reduce the calories for the recipe. I tried Lite Cool Whip, and it seemed to work, although it was much sweeter. Is Lite Cool Whip functionally similar to Heavy Whipping Cream ?

Actually, because the Lite Cool Whip is artificially sweetened, I was thinking for doing 50% Lite Cool Whip and 50% of the Heavy Whipping Cream. It would still greatly reduce the calories.

Any thoughts?

willistr · January 2014

I think you are on the right track. There is really no good substitute for whipped cream, so give your idea a try, and also think about reducing the amount of any other sweetner called for in the recipe to offset the built-in sweetness of the Cool Whip.

tw

sebenza512 · January 2014

Land O Lakes makes a Light Whipped Cream and a Sugar Free Whipped Cream (both from aerosol cans) that could work. 2 Tbls is less than 20 cals depending upon which you choose. No idea if these will freeze, but no idea why they wouldn't. I would probably try this before the Cool Whip -- as willstr says, it isn't a substitute for the cream and if you pay attention to the servings, you at least get some of the flavor.

MelissaPhippsFeagins · January 2014

Yes, it will work as far as the texture of whatever you are cooking. My experience with food is that the real thing usually tastes better than a substitute, as in, it's richer and I eat less of it and therefore less calories than whatever I might substitute. However, for a lower calorie treat you can definitely sub in half or all Lite Cool Whip for Whipped Cream. Reddi Whip from the aerosol cans doesn't freeze well...it loses it's fluff before it freezes. Your dessert will taste right, but not look pretty. Good luck with it!

SugarBaby71 · January 2014

You are looking at the difference between fat and sugar. I'd say that it's better to have the fat from real whipping cream and use less sugar to sweeten it than the edible oil product that is "Cool Whip". Your recipe will be much better with the cream. There is one ingredient in heavy cream. How many on the Cool Whip label?

My 2 cents worth.:flowerforyou:

devil_in_a_blue_dress · January 2014

What is the recipe? I wouldn't sub out the whipping cream. If anything, I'd use 1/2 of what you are supposed to and just make that work. I find Cool Whip really off putting though.

SailorKnightWing · January 2014

When you whip heavy whipping cream, it becomes whipped cream. It won't be sweetened (unless you sweeten it) so it won't taste the same, but it's functionally the same thing as Cool Whip or Rediwhip. It's the same as buying your lasagna from Russel Stover's frozen as opposed to making it yourself.

It would be difficult to mix the homemade whipped cream with Lite Cool Whip because of the textures. When you try to stir them together, one would almost certainly deflate. You can try folding them together, but no guarantees. Here's a video!

http://www.youtube.com/watch?v=uuA8wYZHu1E

judykat7 · January 2014

There used to be a product called Dream Whip that came in a pouch and you beat with milk. I think you could use that with skim or almond milk even to get the closest resemblance to the heavy whipping cream for your recipe. I also think you could use egg white and just part of the cream to achieve the effect. Kind of depends on the rest of the recipe. Happy Creating!

poohpoohpeapod · January 2014

It depends on what kind of recipe it is. If you need it as a main component it can make a huge difference. You can also use sweetened greek vanilla yougurt 1/3 and 2/3 whipped heavy cream. You could also use low fat cream cheese whiiped 1/3 and the rest heavy whipping cream. Also adding some vanilla to both will round out the flavor. Again, telling us what type of recipe would help.

mikeroybal · January 2014

Just me but based on what cllo whip is made out of I would not use it,

http://en.wikipedia.org/wiki/Cool_Whip

I'm not opposed to any of those ingredients, I just would prefer to eat a little less of the real thing. I do like the non-fat greek yogurt and whipping cream idea. Might try adding a bit of xantham gum in to help with the body.

allaboutthecake · January 2014

Interesting question indeed. Heavy whipped cream, whipped, is a great full-flavor fat for your recipe. Cool Whip is whipped oil. Depending on how much sugar your recipe calls for you, can try reducing your sugar before offsetting substitutions.

For subs:
1 qt skim milk, 1/2 cup Powdered Sugar, 1 teasp Vanilla. Place milk in freezer for 1 hour. Remove and pour into a tall cylindrical container. Using an immersion blender, start at the bottom and slowly draw the blender up at a tilt. Gradually add confectioners' sugar while continuing to move blender up and down to build volume. When milk begins to form soft peaks, mix in vanilla extract. Serve immediately. Not sure on this recipe but I would bet you would get ice-crystals forming after freezing.

Or you can try Dream Whip as suggested above but it whips soft and will "fall" faster.

I would use your full-fat whipped cream as recipe suggests and build it into your macros.

Personally, I make a delicious Vanilla Bean Crème Brule and have tried substitutions. There was just no comparison. Now when I want to eat it, I make sure I compensate my macros.

ibleedunionblue · January 2014

Reddi Whip from the aerosol cans doesn't freeze well...it loses it's fluff before it freezes. Your dessert will taste right, but not look pretty. Good luck with it!

This is what I tried first. It did taste right, but lost its whipped nature once I had to fold in the rest of ingredients. But I am thinking a mixture might work, it will atleast reduce some of the calories.

Question for Experienced Cooks: Heavy Whipping Cream

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