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Old 01-17-2014, 12:47 PM   #31
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One advantage of being older than dirt------- you can eat all those yummy chemicals and the grim reaper will get you before the chemical can kill you!
LOL I feel that way about a lot of things. My main one is Diet Coke. They have gone round and round for years about how bad those artificial sweeteners are. I have been drinking diet sodas for almost 50 years and although I'm not in perfect health, I'm still kicking!
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Old 01-17-2014, 12:49 PM   #32
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LOL I feel that way about a lot of things. My main one is Diet Coke. They have gone round and round for years about how bad those artificial sweeteners are. I have been drinking diet sodas for almost 50 years and although I'm not in perfect health, I'm still kicking!
Yes, well preserved.
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Old 01-17-2014, 07:32 PM   #33
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There's no need to stabilize the whipped cream in a peanut butter pie. It's a frozen pie - just brought out of the freezer to soften a bit before serving. The cream holds up in the freezer very well - think ice cream.
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Old 01-18-2014, 03:20 AM   #34
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So Andy, let us know how it turns out and how SO's sister likes it. Inquiring minds want to know.
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Old 01-18-2014, 04:51 AM   #35
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strange things you're having at your side of the pond....

DH is making a frozen cream cake with no stabilizer, just whipped cream.. it is frozen, there is enough water in the cream, so where should the problem be..?
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Old 01-18-2014, 06:21 AM   #36
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SO's sister from FL is visiting and mentioned peanut butter pie. It's a real simple recipe.

Cream cheese, peanut butter and Cool Whip. Blend the cream cheese and peanut butter then fold in the cool whip and put it into a graham cracker crust and freeze. There are variations on how you can decorate the top.

My question is this: If I make whipped cream with powdered sugar and vanilla as a substitute for Cool Whip and fold that into the pie, will it hold up or break down and turn watery?
If you whip the heavy cream yourself to medium peaks you'll be all right but if you use the sort of whipped cream that comes in an aerosol can it will collapse pretty quickly. If you want the richness cut a little you can add some sour cream or crème fraiche AFTER whipping the heavy cream

And note for Dawg - it isn't food snobbery to prefer one thing over another.
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Old 01-18-2014, 07:39 AM   #37
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LOL I feel that way about a lot of things. My main one is Diet Coke. They have gone round and round for years about how bad those artificial sweeteners are. I have been drinking diet sodas for almost 50 years and although I'm not in perfect health, I'm still kicking!
My problem with diet soft drinks is that they taste foul! I'm a (very moderate) gin and tonic drinker and finding tonic that doesn't have saccharine or aspartame in it is really difficult. When I find the sugar version I buy bottles by the half dozen. G&T with "low fat" tonic is really vile.
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Old 01-18-2014, 09:11 AM   #38
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If you want to make sure that your topping 'Holds' then I would go 50-50 with whipping cream and Mascarpone. Just whip them together ( slowly at first or you'll wear it! ) I do this here in France when I make that magical, British favorite TRIFLE for our French friends who think me very clever it's foolproof and you can add a little icing sugar when you are mixing if you want. I'm not really clever, just found a way around the french cream out of a can thinggy. that is popular here....
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Old 01-18-2014, 09:13 AM   #39
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You could go with Gin on Gin. with ice and slice obviously.................just a whimsy on my part. It's that kind of day
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Old 01-18-2014, 09:42 AM   #40
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You could go with Gin on Gin. with ice and slice obviously.................just a whimsy on my part. It's that kind of day
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