Whipping cream makes whipped cream, like as in cool whip?

Question

It's kind of a dumb question but does whipping cream make whip cream like cool whip? I'm asking because I want to make myself a cake (actually a fruit pizza cookie cake) and the recipe calls for whipping cream and I do not know how much that stuff costs and if I can just use cool whip cream then I would rather do that. Thanks

Answer 1

sure you can use it if its just a topping -its not the same taste or texure as the real thing but if you like it go ahead and enjoy.cool whip also can be used ahead of time unlike real whipped cream which breaks down. if you want to make the real thing get 1 pint of whipping cream   add 1/4 cup of confectioners sugar(better than granulated sugar for added texture) and 1/2 tsp. vanilla chill bowl and beaters in freezer for 10 mins  add all ingedients to chilled bowl and them whip until stiff peaks can be formed

Answer 2

Cool Whip is not whipped cream. It is an artificial whipped topping. If you use it alone in the way you are suggesting, it will dry up quickly and make a mess of your dessert. If  you are trying to save a little money, add some condensed milk to the Cool Whip. It will make it a little thicker and should last a little longer. Just don't add too much.

Answer 3

You can use Cool Whip, but it doesn't taste as good as real whipping cream.  Cool Whip is all artificial, with NO dairy in it at all.  You can get a pint of heavy whipping cream for $2 or less - and just beat it with sugar until stiff peaks form (best with an electric mixer).  

Answer 4

Hi, unless it specifically calls for cool whip, don't use it. What you want is the type of whipping cream that is not whipped. It comes in a small carton like milk and it's liquid like milk. You will find it in the milk section of the store. Price varies from store to store and from brand to brand.  I buy mine at Walmart for around about $1.35.  (I know the cake you are talking about, I've made whipping cream cakes. They are really good).

Ok, after reading some of the posts on here, I thought I'd better copy the Recipe for Whipping Cream Cake:

1 1/2 cups of Chilled Whipping Cream

3 eggs

1 1/2 tsp. vanilla

2 cups of flour

1 1/2 cups of sugar

2 tsp. baking powder

1/2 tsp. salt

Preheat oven to 350 degrees.

In chilled bowl, beat cream until stiff. Beat eggs until thick and lemon colored. Fold eggs and vanilla into whipped cream.  Stir together remaining ingredients, fold very gently into cream-egg mixture until blended.   Pour into greased and floured baking pans, using either 8" or 9" or 13x9x2. . Bake oblong for 45 minutes bake round layers for 30-35 minutes or until wooden pick inserted into center comes out clean.  Remove from oven and let cool.

Also, it would be good if you could post the recipe, then we would know for certain what the recipe is calling for rather than any of us guessing at what the recipe you are using says to do.

Answer 5

Is the recipe telling to whip the cream?  Sometimes recipes call for whipping cream but no whipping involved if that is the case you need to use the whipping cream.  If you are making whipped cream than you can use cool whip to substitute but it won't nearly taste as good and whipped cream has a lighter texture to it.  Whipping cream is not expensive to get.

Answer 6

Yes, you could use either whipping cream or heavy cream.  You will need to whip it with an electric mixer and add some powdered sugar for sweetness.

You could use cool whip, but do try at least once in your life to make the real stuff.  It's more effort, but it's worth it.

Answer 7

Yes, go ahead and use Cool Whip.  That's exactly what it's made for, to be a lower calorie, lower fat substitute for whipped cream.

Answer 8

As a pastry chef, I would totally recommend using the whipping cream.  To sweeten it, I would add confectioners sugar instead of regular granulated sugar, because the granulated doesn't "melt" and the whipped cream is kind of gritty.  Using the confectioners sugar gives it a more smooth texture.  

Cool whip is ok, but I think you'll notice quite a bit of difference if you use the real thing.  

Answer 9

Is the cream used in liquid form to make the cake or is it just for the topping?  If it's just a topping to put on after, use the cool whip.  I hate the stuff because of that oily taste in your mouth and would prefer real whipping cream any day.

Answer 10

Yes it does.  There's nothing like the real thing especially with a homemade dessert!  A 1/2 pint (1 cup) of whipping cream should be under 2 dollars.  I would buy 1 pint (2 cups) under 3 dollars though because you do not say how many you are serving.

         Tips for Homemade Whipped Cream

Cream will whip better better if you add a pinch of salt.

When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.

When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, add the sugar and vanilla and continue to whip.  If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.

1 cup heavy cream

small pinch of salt

1 to 2 tablespoons sugar

1/2 teaspoon vanilla

Go for it and enjoy!

Answer 11

Actually, whipping cream is MUCH cheaper than cool whip, and much tastier!

Answer 12

it makes a huge difference in taste. plus cool whip is chemically made

Answer 13

Cool whip can't compare to homemade whipping cream!