Where i live there is no cool whip products. what can i use as substitute for cool whip's whipped topping?!
Answers: i don't live in the USA, so finding cool whip is not an option. i love this no bake desserts but they all have cool whip in the mix, and using regular whipped cream doesn't give me the consistency i want. please help!!
I don't live in the US either, but I used to and have much Cool Whip experience under my belt (maybe a little too much) I find for most recipes I can use melted white (vanilla- not the strawb flavored ones or anything) marshmallows. Just place the marshmallows in a bowl in the microwave, wait till they puff up and take the bowl out and stir. I haven't tried folding this into whipped cream but I imagine it would have a similar effect. Basically the addition of gelatin is the important part. Good luck!
Try making your own homeade whipped cream that might work.
How to Make Whipped Cream
Makes about 2 cups.
1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.
Note: If you prefer, you can replace the granulated sugar with an equal amount of confectioners' sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.
Helpful Hints
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
Choice of Tools
A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
Adding Flavor
If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.
Making Ahead
Whipped cream can be refrigerated, covered, for up to two hours before serving.
Use a standard whipped cream recipe, but add a little softened gelatin. It will help "set" the whipped cream.
i have a recipe for chocolate mousse pie that calls for marshmallows and whipped whipping cream - where the whipping cream (after it has been whipped) is folded into the cooled marshmallow/chocolate mixture. Turns out great every time.
I say try the marshmallow advice given.