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01-16-2014, 11:14 PM
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#1
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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I Don't Want To Use Cool Whip!
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 want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-16-2014, 11:16 PM
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#2
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,648
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Is it served frozen?
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-16-2014, 11:19 PM
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#3
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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I think I'd stick with Cool Whip, SO's sister might notice that it isn't "quite right". And Cool Whip won't break, no matter what!
__________________
She who dies with the most toys, wins.
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01-16-2014, 11:21 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Quote:
Originally Posted by PrincessFiona60
Is it served frozen?
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According to SIL, it's frozen then after it's served it goes in the fridge. So I assume the freezer is for setting the mixture.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-16-2014, 11:22 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
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Quote:
Originally Posted by Dawgluver
I think I'd stick with Cool Whip, SO's sister might notice that it isn't "quite right". And Cool Whip won't break, no matter what!
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I despise Cool Whip and won't use it. That's why I want to know if I can substitute for it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-16-2014, 11:23 PM
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#6
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,648
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Hmm...if it was served like an Ice Cream Cake, I would use the whipped cream.
Buy the Cool Whip that says it has cream in it.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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01-16-2014, 11:34 PM
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#7
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Andy M.
I despise Cool Whip and won't use it. That's why I want to know if I can substitute for it.
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Have you read the list of ingredients? All chemicals!!! I don't blame you. I would go for the real whipped cream. Make a small one and see what happens. Those preformed graham cracker crusts in the foil pie tin are quite small. You just may find that it won't last long enough to worry about leftovers. Just serve large pieces to everyone.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-16-2014, 11:37 PM
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#8
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Quote:
Originally Posted by Andy M.
I despise Cool Whip and won't use it. That's why I want to know if I can substitute for it.
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 Just this once? For SO's sister? You can do it, Andy!
__________________
She who dies with the most toys, wins.
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01-16-2014, 11:39 PM
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#9
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,984
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Quote:
Originally Posted by Dawgluver
 Just this once? For SO's sister? You can do it, Andy!
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Ew, gross. No, not just once. Especially if he has to make it. It's not the same thing as being gracious and eating it at someone else's house.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-16-2014, 11:51 PM
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#10
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Quote:
Originally Posted by taxlady
Ew, gross. No, not just once. Especially if he has to make it. It's not the same thing as being gracious and eating it at someone else's house.
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 :sigh: Food snobs. What can ya do.
I like Cool Whip, especially the one made with real cream. Thinking I may try this recipe as is!
__________________
She who dies with the most toys, wins.
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01-16-2014, 11:52 PM
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#11
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Reminds me of the commercial where the customer orders a piece of pie and the waitress asks, "oil or cream". Here's a chance for Andy to introduce SO's sister to something better.
There is oil in the peanut butter and oil in the Cool Whip. I can hear Andy's arteries hardening.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-16-2014, 11:59 PM
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#12
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Dawgluver
 :sigh: Food snobs. What can ya do.
I like Cool Whip, especially the one made with real cream. Thinking I may try this recipe as is!
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 I finally have a title of distinction! Food Snob. Thank you Dawg.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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01-17-2014, 12:01 AM
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#13
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Quote:
Originally Posted by Addie
 I finally have a title of distinction! Food Snob. Thank you Dawg. 
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We'll add that to your profile, Addie!
Thinking. I've frozen some desserts with real whipped cream on top, and some with whipped cream in the cake layers, they survived intact, no weeping or breakage. So I think it should be OK as a sub for Cool Whip. You have my blessing.
__________________
She who dies with the most toys, wins.
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01-17-2014, 12:17 AM
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#14
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,984
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Quote:
Originally Posted by Dawgluver
 :sigh: Food snobs. What can ya do.
I like Cool Whip, especially the one made with real cream. Thinking I may try this recipe as is!
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Yeah, I'm a food snob. I want my food to be made of food.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-17-2014, 12:33 AM
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#15
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,357
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Quote:
Originally Posted by Andy M.
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.
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Andy, please think about this. Is mentioning this really warrant acting on it? Can't you talk about your favorite desserts that you like to make? Desserts that don't use Cool Whip?
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
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01-17-2014, 12:47 AM
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#16
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Executive Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,759
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Quote:
Originally Posted by Andy M.
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?
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Add gelatin to the whiped cream!
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01-17-2014, 12:56 AM
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#17
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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Andy, I would take a lesson from Tiramisu and replace the Cool Whip with a mixture of whipped cream and mascarpone. Whip the cream and fold in the mascarpone. I guarantee it won't break.
Edit: in fact, here is a recipe that does just that...
http://www.sugarhero.com/2012/03/pea...ie-for-pi-day/
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01-17-2014, 12:59 AM
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#18
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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By george, I think S&P has the answer! Good job. I can't stand CW either.
I see Steve has a great idea too!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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01-17-2014, 01:10 AM
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#19
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
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Other ideas on stabilizing whipped cream:
Stabilize Whipped Cream - wikiHow
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01-17-2014, 05:34 AM
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#20
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,579
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