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-   -   Cool whip sub (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/807656-cool-whip-sub.html)

chewiegand 07-09-2013 09:07 AM

Cool whip sub
 
I saw this on a fb post. I haven't made it but it seems like it might work with a sugar sub.

I know finding Cool Whip is difficult for some of you, and others don't want to use it because it's not what you'd call "natural". I ran across this recipe recently and thought you might like to have it. Stable: It WON’T melt at room temperature like regular whipped cream! Use to frost a cake or substitute for Cool Whip. Very versatile!

Whipped Cream Frosting -Cool whip sub
**This recipe makes 5 cups--a bit more than a tub of Cool Whip
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

Charski 07-09-2013 09:22 AM

This is pretty much how I make my cream cheese frosting except I don't add almond extract. Not a fave.

I use NuNaturals NuStevia No Carbs powder for sweetening, or a little flavored DaVinci or Torani SF syrup if I want something that complements the item on which it's being served.

ravenrose 07-09-2013 10:18 AM

yikes, that recipe makes enough for an army. at over 1400 calories of topping, it would be too tempting in my refrigerator... sounds delicious, but maybe cut it down a lot. A tub of coolwhip could last months, but this won't last well, will it?

If I were trying to make this emulate a whipped topping, I would whip the cream separately and very gently fold it into the cream cheese mixture. Not sure you would get volume putting it in with everything else.

Beth2013 07-09-2013 06:28 PM

I used 2 cups HWC sweetened with about a half cup of xylitol and a few packets of Truvia to top a cheesecake (9 x 13). I used a suggestion by Carolyn and whipped it stiff, adding a teaspoon of SF vanilla pudding mix. It stayed stable for hours and hours. Best whipped cream topping I've ever tasted!!!

Charski 07-09-2013 11:52 PM

The whipping cream does whip up nicely when whipped in with the cream cheese. Done it a million times (more or less!) over the years. Everyone raves about it as a topping for The Chicken Lady's carrot cake, or just about any LC cake!


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