I am not able to eat commercially prepared whipped topping products but have no problem with whipped cream. Is there an easy way to figure out how much cream to whip to equal the amount of topping that comes in commercial cartons? For instance, when a recipe calls for an 8-ounce container of whipped topping, how much whipping cream should I whip instead? —C.C., Sheridan, WyomingIn most recipes, whipped cream may be used instead of whipped topping. But you should be aware that there may be some differences in texture and stability, which could result in minor changes in the end product. When substituting, keep in mind that whipping cream doubles once it is whipped. If a recipe calls for an 8-ounce carton of whipped topping, whip 1-1/2 cups of whipping cream, which will yield 3 cups.
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Many of your dessert recipes call for whipped topping. I don’t use it. Is there a substitute? – D.K., Enterprise, Oregon.
Test Kitchen: Whipped topping is a nondairy ingredient that resembles heavy whipping cream after it’s whipped. In most recipes, sweetened heavy whipping cream may be substituted for whipped topping, but you may notice differences in texture. To make sweetened whipped cream, beat 1 cup heavy whipping cream until it begins to thicken. Add 3 Tbsp. confectioners’ sugar and 1/2 tsp. vanilla; beat until soft or until soft peaks form.