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Old 03-14-2013, 01:05 PM   #1
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ISO help w/Cool Whip's sustainability on the table

Hi everyone. If I wanted to say put a cool whip (or something similar?) on a pie, would it stay together or would it eventually melt down. I need to have the pie out for a good hour to an hour and a half before serving it.

Thanks : )

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Old 03-14-2013, 01:11 PM   #2
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Please don't use Cool Whip.

Real whipped cream will do the trick:

Whipped Cream

2 C Heavy Cream
1 Tb Vanilla Extract
C Confectioners Sugar

Chill a stainless steel bowl and the beaters (or whisk) in the freezer prior to use.

Add the cream and vanilla to the bowl and whip at high speed until soft peaks form.

Add the sugar and continue to whip until stiff peaks are obtained.
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Old 03-14-2013, 01:17 PM   #3
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Thanks!
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Old 03-14-2013, 01:36 PM   #4
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Another thought - if you don't want the whip deflating, whipped coconut milk will not lose it's integrity, even overnight in the fridge. Plus, it's really rich and creamy, and you can add as much or as little sugar as you'd like. Whip It Good! Coconut Cream, That Is… | sockmonkeyskitchen
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Old 03-14-2013, 05:05 PM   #5
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I would be concerned about whipped cream holding up for that long without some type of stabilizer.

An old German pastry chef in our city used to mix equal parts of whipped cream and Rich Whip together because he felt it gave the taste of the fresh whipped cream along with a certain amount of stability. Rich Whip is a Cool Whip like product.

If this is for an important event in your life I would try an experiment. A tub of Cool Whip vs a 1/2 pint of whipped cream and then a combination of the two. The test won't cost more than three bucks and it will give you some peace of mind.

I guess I am sort of a coward!
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Old 03-14-2013, 05:13 PM   #6
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Quote:
Originally Posted by Aunt Bea View Post
I would be concerned about whipped cream holding up for that long without some type of stabilizer.

An old German pastry chef in our city used to mix equal parts of whipped cream and Rich Whip together because he felt it gave the taste of the fresh whipped cream along with a certain amount of stability. Rich Whip is a Cool Whip like product.

If this is for an important event in your life I would try an experiment. A tub of Cool Whip vs a 1/2 pint of whipped cream and then a combination of the two. The test won't cost more than three bucks and it will give you some peace of mind.

I guess I am sort of a coward!
Aunt Bea, SO uses this recipe with cocoa powder added as a frosting for a chocolate cake. It holds up quite well. I've used it as written above and it holds up well as a dessert topping for quite some time.

I think the cornstarch in the confectioners sugar stabilizes the whipped cream.
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Old 03-14-2013, 05:20 PM   #7
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Quote:
Originally Posted by Andy M. View Post
Aunt Bea, SO uses this recipe with cocoa powder added as a frosting for a chocolate cake. It holds up quite well. I've used it as written above and it holds up well as a dessert topping for quite some time.

I think the cornstarch in the confectioners sugar stabilizes the whipped cream.
The cornstarch may be the key, I normally use granulated sugar.

I'm still a coward!
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Old 03-14-2013, 05:28 PM   #8
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The cornstarch may be the key, I normally use granulated sugar.

I'm still a coward!

Sounds like a good reason to do a test dessert. For scientific purposes only, of course.
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Old 03-14-2013, 05:34 PM   #9
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Sounds like a good reason to do a test dessert. For scientific purposes only, of course.
absolutely!
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