Hi, I found a recipe that calls for Whip it. You know that white powder that comes in a little envelope. Well, I cannot find this anywhere in my area. Instead of whip it, what can I use? Is that the same as Dream whip (even though the envelope is a little bigger)? Thanks for your help!
Actually, no, not if you mean Dr.Oetker Whip it, it is a whipping cream stabilizer whereas Dream Whip is something you add milk to to make a whipped topping.
Information From Dr. Oetker site.
When you want to keep your whipping cream looking great longer, just add Dr. Oetker Whip it and then beat until peaks form. Your whipped cream will stay stiff for hours without separating. It's ideal for topping desserts or decorating cakes. Use Dr. Oetker Vanilla Sugar with Dr. Oetker Whip it to enhance the performance and taste of your whipped cream!
Ingredients: Dextrose, modified corn starch, tricalcium phosphate.
End of site information
What you can use instead and what I actually find works even better, is the recipe from the Wilton site for Stabilized Whipped Cream:
Recipe Box
Stabilized Whipped Cream Icing
Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
YIELD: 1 1/2 to 2 cups.
As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.
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