Can you make Rhubarb Fool with cool whip?!
Answers: I saw Martha Stewart make Rhubarb Fool today on her show, and she whipped cream for it. To make is even easier I was wondering if you can get the same end result if you substitute cool whip for the cream that you would normally whip?
I am withe the Happy Cooker", just lightly stew the rhubarb with a bit of sugar and bit of lemon juice it thicken on its own, but a bit of cornstarch to bring it together, and when you go to serve just mix it up fold in the regular Cool Whip or other non dairy topping and Voila' Rhubarb Fool, we used to make it in hotels and used half real and ahlf non dairy topping, it keeps better and will not weep.
I am former chef with 20+ yrs of "expert" training and work in 4 countrys all over the world.
Absolutely not. You cannot control the sweetness of Cool Whip and the texture is quite different than that of freshly whipped cream. You could do it but you will NOT acheive the same rich, luscious result.
"Cool whip" is whipped oil. Tons of people are fooled into eating sweetened whipped oil because they are told it's healthier. Cool whip is an abomination. It tastes nothing like whipped cream- it tastes like whipped oil. No one worth their salt in the culinary industry would ever use it.
You can use it since it is only added after the rhubarb mixture is cooled but it isn't going to taste as good as real whipped cream. Use the good stuff.