Petrel ([info]petrel) wrote in [info]hip_domestics,
@ 2007-12-02 15:54:00
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Whipped cream conversion?
I have a recipe that calls for 1 pint (2 cups) whipping cream, whipped. I was hoping to just buy some Cool Whip, but don't know how much I need. Anyone know how much a pint of whipping cream makes once it is whipped? Thanks!

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[info]tx_cronopio
2007-12-02 08:56 pm UTC (link)
That instruction means that you start with 2 cups (1 pint) -- the measurement once it's whipped doesn't really matter. And I wouldn't use Cool Whip unless it's something you put on afterwards, Cool Whip won't stand up to cooking or baking. Good luck!

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[info]petrel
2007-12-02 09:01 pm UTC (link)
Hm, the whipped cream is folded into a cheesecake recipe and then it is frozen -- no heating. Do you still think it would be better to use the real whipping cream and whip it myself? And if so, how do I do that?! (That was why I was hoping to just use Cool Whip -- and needed the end measurement!) :)

Thanks!

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[info]tx_cronopio
2007-12-02 09:04 pm UTC (link)
Alas, no. I understand the impulse, but just no! You will ruin your cheesecake and all that money will be wasted.

Do you have an electric mixer? You just pour the cream into a bowl (chilled is best) and you beat, and you beat, and you beat. It's ready when it forms stiff peaks...in other words, when you pull the beater out, the cream should stand up. Good luck!

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[info]petrel
2007-12-02 09:11 pm UTC (link)
Ah, thank you. I do at least have an electric mixer, so I guess I will have to give it a try!

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[info]quiet000001
2007-12-02 11:45 pm UTC (link)
I agree to just use the real stuff. It's really not very hard. (I made some by hand in about 5 min for Thanksgiving.)

You CAN overbeat, though, so what you might want to do is once it starts thickening and you think it's *almost* ready, turn off the machine and finish it off by hand. (Once it starts whipping up, it's really pretty easy to get it to keep going.)

Stiff peaks, btw, mean that when you poke a spoon into it or when you lift the beaters out, the stuff kind of clings and pulls up into peaks, and even the little thin tail end at the top more or less stands up. (If you want soft peak stage for something, you stop a bit earlier, when the little tail end bit kind of flops down on itself. :) ) I am entirely sure that if you google, there will be photos of the various stages of whipped-ness. (Which are more or less the same for cream and egg whites in terms of what they look like. :) )

Also, for best results (aka the easiest whipping experience :) ) put the bowl you'll be whipping in, the beaters (or beater), and the cream itself in the coldest part of the fridge you have and let them get nicely chilled. (But not frozen. Although I have stuck the bowl and beaters in the freezer for a few minutes on occasion when I forgot to chill them. :) )

Oh, and if you can't find *actual* whipping cream in the store, your next best bet is probably to go for heavy cream. (As opposed to half-and-half.) It'll be a little richer tasting because it has a higher fat content than cream-for-whipping does, but it should be fine in a cheesecake. :) (Fat content is actally the ONLY difference between what's sold as 'whipping cream' and 'heavy cream'. :) )

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[info]beezelbubbles
2007-12-02 09:32 pm UTC (link)
But pay attentions! It's easy to end up with butter. It's tastey butter... but still, butter, not whipped cream. Mmm...

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[info]tx_cronopio
2007-12-02 09:42 pm UTC (link)
Oh, c'mon, she's intimidated enough! You'd have to beat for a long long time to get butter. Hint to Pestrel, if you start losing the peaks, you've gone too long :)

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[info]beezelbubbles
2007-12-02 09:47 pm UTC (link)
Okay, fair enough... But my attention span is short enough for me to end up with butter. I'm awesome!
Yeah, don't be afraid of doing up your own whipped cream though. It tastes so so so much better, and really isn't that scary or hard. Plus? You get to be all "Oh, yeah I made the whipped cream" and people get all impresed.

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[info]pixievixen
2007-12-02 10:37 pm UTC (link)
yeah i use a kitchenaid mixer and have forgotten the whipping cream for 2 seconds too long before. it's harder to do with a hand mixer.

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[info]quiet000001
2007-12-02 11:50 pm UTC (link)
Following up on my other comment- I also use a kitchenaid mixer when I use an electric one, which is where I got the 'finish it off by hand' habit. (Because Kitchenaids and other high-end mixers are pretty efficent at what they're doing. :) )

If you have a hand mixer, or something which is kind of low-powered, it's not as much of an issue, because stuff just doesn't happen as quickly. :)

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[info]sueg
2007-12-03 02:06 am UTC (link)
It's not that hard to get butter if you're using a Kitchenaid. The first time I tried whipping cream in mine, I went "hey... why is it getting lumpy?" and stopped just short of butter. I was told not to use such a high speed next time, and on a 4 out of 10 I get good whipped cream.

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[info]farawaypoints
2007-12-02 09:01 pm UTC (link)
Cool Whip, whatever it is, is not in any way, shape, or form related to Whipped Cream. ;) If you're cooking with the whipping cream, Cool Whip won't give the recipe the same results that real live actual whipped cream will.

If the whipped cream is being used as a topping, and you're really in a pinch and don't want to hand-whip the cream, maybe you can buy a dispenser can of whipped cream at the supermarket, instead?

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[info]petrel
2007-12-02 09:02 pm UTC (link)
Aww, man - maybe no one will notice?! ;) It is a frozen cheesecake recipe that has the whipped cream folded in, so it is sounding like I really have to whip the cream. How do I do that?!

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[info]minjo
2007-12-02 09:06 pm UTC (link)
This site has a lot of tips. If you don't have a mixer, just use a whisk and a lot of elbow grease. ;)

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[info]petrel
2007-12-02 09:12 pm UTC (link)
Oh great, thank you! Luckily I have a mixer, so that will make it a little easier.

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[info]stacerific
2007-12-02 09:23 pm UTC (link)
Don't be intimidated, it's not hard to whip cream!

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[info]petrel
2007-12-02 09:40 pm UTC (link)
Thanks! I will repeat that to myself as I am doing it!

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[info]rita0373
2007-12-02 11:48 pm UTC (link)
Icon love

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[info]uisinger
2007-12-02 09:07 pm UTC (link)
If you have a hand mixer, pour the whipping cream into a bowl. Set the hand mixer in, and whip on medium low to start; when it starts to thicken, increase the speed to medium high until the cream is stiff. It's well worth it, believe me.

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[info]petrel
2007-12-02 09:12 pm UTC (link)
Great, thank you. The directions on when to change the speed are helpful!

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[info]debgirl001
2007-12-02 09:46 pm UTC (link)
cool whip is made with oil or some petroleum byproduct. It's nasty stuff.

you can just get whipped cream in a can.

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[info]webmd
2007-12-03 01:21 am UTC (link)
Where did this myth of Cool Whip being made from petroleum come from? Yeah it's oil, but it's FOOD OIL, not petroleum! Two very different things!

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[info]debgirl001
2007-12-03 01:34 am UTC (link)
joke

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[info]webmd
2007-12-03 01:58 am UTC (link)
Okay, sorry, overreacted.

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[info]hallacemalice
2007-12-02 09:06 pm UTC (link)
I would also avoid the CoolWhip because it is going to bring extra sugar to the cake and change the flavor (making it overly sweet!)

If the recipe is just asking for whipped whipping cream with no sugar added then you will want to put it into a mixing bowl, preferably chilled, and use your hand mixer on it until it is whipped to hold up on itself.

mmmmm, cheesecake!

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[info]petrel
2007-12-02 09:13 pm UTC (link)
Oh, that is a good point. Thank you!

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[info]lincolnzoe
2007-12-02 09:32 pm UTC (link)
skip the coolwhip... forever. Whipping creme is easy.. just pour and turn on your electric mixer. It just takes a few minutes and you've got a natural, chemical free topping.

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[info]stregapez
2007-12-02 09:38 pm UTC (link)
Amen, Cool Whip is gross... I looked at the ingredients list once and ran away screaming.

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[info]seiresea
2007-12-02 09:45 pm UTC (link)
Yummy oil and sugar!

D:

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[info]beezelbubbles
2007-12-02 09:48 pm UTC (link)
Sugar nothing! High Fructose Corn Syrup! Can't have pre-made goodness without the HFCS!

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[info]doorinward
2007-12-03 02:50 am UTC (link)
HFCS and trans fat--a diabetic nightmare. :P

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[info]lightfromlight
2007-12-02 11:25 pm UTC (link)
HAMSTER SANTA

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[info]lightfromlight
2007-12-02 11:25 pm UTC (link)
Partially hydrogenated lard?

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[info]non_fiction
2007-12-02 10:33 pm UTC (link)
cool whip=teh_evil. Go real or go home!

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[info]dustkitty
2007-12-03 01:20 am UTC (link)
Okay, I'm'na get flamed, but you can use the Cool Whip if you're super set on it. It will make your cheesecake a little sweeter, but I usually think that's a good thing. It won't be quite as rich, though. I think cream usually whips up to twice its liquid volume or so, so you'd want about 4 cups of Cool Whip.

I thought this was a funny remark: Cool Whip won't stand up to cooking or baking. 'Cause...uh...neither would whipped cream. Either would melt.

But yeah, I'm not really advocating Cool Whip, either; it's made of yucky things and isn't as nice a taste or texture as the real thing. And the real thing is very easy; beat with mixer until consistency of...whipped cream. If you're using it for a dessert topping instead of in a recipe, it's nice to add a little sugar and flavor extract, too, but it's not necessary.

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[info]dustkitty
2007-12-03 01:21 am UTC (link)
By the way, care to share the recipe?

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[info]petrel
2007-12-03 01:54 am UTC (link)
Oh, certainly! It is from a guy named Tom Saaristo -- he has a blog and website with all sorts of recipes that have always turned out well. I have never tried this particular one, but it is for Frozen Peppermint Cheesecake. (And, BTW, he would never approve of using anything but the real whipped cream!) :)

http://www.tomsaaristo.com/frozen_peppermint_cheesecake.html

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[info]dustkitty
2007-12-03 02:14 am UTC (link)
Thanks!

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