You will find whipped cream tops in freezer or refrigerated sections of grocery stores, and the ingredients list is well worth checking out. Whipped cream typically contains very few ingredients: only cream, confectioners sugar, and vanilla extract (although store-bought whipped cream might also have gelatine in it, as a stabilizer).
Many people who dislike the flavor of refrigerated, dairy-free whipped toppings, but would prefer to avoid the fat of heavier whipped cream, use it for topping desserts. Whipped topping may be an excellent choice for bakers looking for lower-fat options, and contains stabilizers that help it maintain a better texture than actual whipped cream. On the positive side, it also contains stabilizers that help it maintain its shape, making it a better choice for a topping or to fold into some baked goods.
It tastes better, and has more natural ingredients, than products like Cool Whip(r) (plus, you get to work up your arms whipping it by hand!). Cool whip is typically sold in tubs, and comes in a variety of flavors such as Strawberry, Vanilla, Chocolate, and others.
You definitely want to keep your Dream Whip refrigerated in an airtight container until you are ready to use it. It comes in a powdered form, and you combine that with chilled milk and vanilla extract for your end result. Pop 1 packet of Dream Whip Mix into your mixing bowl, and start mixing the cold milk vanilla with this powdered mixture, beating at a low speed until blended.
Then take out your mixing bowl (metal), add whipped cream and powdered sugar, and using a large spoon, whip whipped cream manually until it forms firm peaks. Once some of the chilled heavy cream has set, stir in some sugar (superfine sugar is best, as it dissolves rapidly), a pinch of salt, and a small amount of aromatics.
If you want to achieve the same texture as the whipped cream, you are going to want to use heavy whipping cream rather than lighter. The major difference between Cool Whip and whipped cream is that Cool Whip is made from a combination of light cream, skimmed milk, high fructose corn syrup, and vegetable oil, while whipped cream is made using heavy whipping cream alone. Cool whip would be the easiest replacement, but you can probably use actual whipped cream, either stuff that comes in a can or you make it yourself.
Nutriwhip Before we discovered that Nutriwhip was vegan, you had two options for whipped cream; You could either use coconut milk fat, or you could purchase that pricey dairy-free coconut whipped cream at a store. Full-fat coconut cream could work just fine in place of Nutriwhip for most dessert recipes. Full-fat coconut cream is mostly used for those recipes with meaty dishes or desserts that call for full-fat coconut milk.
All you need to do is chill the 15-ounce can of coconut milk, and then ladle out any coconut cream that has set on the top (via The Kitchn). Try a store-bought coconut cream whipped (like So Delicious) or whipped cashew cream, or try making it yourself at home. While this practice is slightly unconventional, you can create a fluffy, tasty topping using full, skim, or coconut milk. If you are looking to make a lighter recipe, you can always opt for cooking-style cream, or country-style cream, which has 15% fat.
To make creams with 5, 10, 15%, or 35% fat content, creams at 5% are blended with skimmed milk again to get your desired percentage of fat. Depending on use, different additives are added, such as carrageenan, cellulose, and locust bean gum, to make the cream thicker and more stable.
The mix of these replacement products does not create the same whipping action that a heavy cream or Nutriwhip would, but can be used by chefs on a variety of dishes to test which products best suit their recipes. This product will not function like a Nutriwhip or whipping cream, but will make for a nice replacement in certain recipes of baked goods or sauces that are made with cream. If you are trying to avoid adding sugar, or baking for someone who is, this stabilized Whipped Cream also works with artificial sweeteners and sugar substitutes.
Use these items to make your own Stabilized Whipped Cream: This Mixer, and if making ahead, store in containers such as these. Tips to make Whipped Toppings Replacer Try adding 1/4 cup of heavy cream, 1 tablespoon of cornstarch, 3 tablespoons powdered milk, or 3 tablespoons pudding mix for each 1 cup whipped cream, adding the 1/4 cup heavy cream after the cream has set during step 1.
Skim carefully from the very thick cream, leaving watery bits behind (you can use this in recipes — great as liquid in cakes or Thai curries). Then take out a mason jar, add whipped cream and powdered sugar (you want to fill the jar only about halfway, as the volume of whipped cream expands), then shake it like hell for about 5 minutes, until it forms firm peaks. Whipped cream at a medium-firm peak is the best Cool Whip replacement, because you can make that snazzy little spoonful at the top, making your pie look just like that Cool Whip commercial cake.
However, I know that there are people who do not like using whipped cream for toppings with so many artificial ingredients. Dream Whip Whipped Top Mix is a long-time favorite ingredient that I love using in a good number of my recipes, particularly non-baking desserts, such as my always-popular No Bake Blueberry Cobbler. I mean, I actually use cool whip for a good portion of my recipes — Easy No Bake Turtle Dream Bars, Orange Creamsicle Dream Bars, Chocolate Peanut Butter Dream Bars, Irish Cream Dream Bars, Oreo Pudding Dream Bars, Strawberry Cheesecake Dream Bars, and my latest favorite, these No Bake Raspberry Cream Dream Bars. Products like Nutri-Whip and Cool Whip are formulated mixtures of water, hydrogenated oils, sugar, and thickening agents, but they contain no drops of cream.
It is not made with actual cream, and yet Nutri-Whip is an appealing alternative for those who are vegan, lactose intolerant, or allergic to milk, since it contains no dairy ingredients. Another good alternative, if you are looking to avoid dairy products (Cool Whip has not been dairy-free since 2018, per The Daily Meal), is coconut cream. Since its inception, Cool Whip has been labeled and advertised as non-dairy, but since 2018, it contains skimmed milk and Sodium Caseinate, a milk derivative.