Alternative to false whipping cream/and real whipping cream

I'm wondering if anyone here can help me out with this frustration I have...Many recipes call for Redi-whip Parve whip cream (which I refuse to purchase as it is not natural and is not healthy), for reasons unknown to me the grocery stores here do not ever carry real whipping cream for me to substitute with.

Now...this parve subsitiution stuff has not been around as long as our bubbies yet all these recipes are calling for it. What, if anything, can someone suggest I do as a subsitute in my situtation? Is their something I could do to whole milk and sugar to create whipped cream? Any suggestions appreciated.

Platinum Member Joined: Aug 12 2007 Posts: 20496

Our bubbies did not make parve whipped cream desserts. It was either real cream, or nothing. Most likely usually nothing.
I have stopped making parve desserts with concoctions such as Rich's whip. No one is suffering. There is always watermelon and other fruit oh, and cake (with oil of course).

Tamiri, it's worse.
Our Bubbeh's made whipped deserts. With egg whites. Uncooked. In those days they didn't know about what we know....mousses with melted pareve chocolate and egg whites and uncooked egg yolks...
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"Olam Chessed Yiboneh", Tehilim 89.

Platinum Member Joined: Aug 12 2007 Posts: 20496

No one died from uncooked eggs. It's a myth by the egg conglomerates. I would rather have raw whipped eggs than Rich's whip. In fact I made such mousses (meese?) for years.

And what is the problem with Rich whip? The fats? you get as much in a pareve cookie!

Trans fats? You get enough in other things.

Hmmm....
This came up because I made that no bake napolean cake thing from susie fishbein (which I didn't like how it turned out at all) and it called for adding Redi whip to the vanilla pudding which I ommited. Well the whole thing was a flop, but I wondered if at least the pudding would have tasted differently with the whip in it.

Then again I made her banana cream pie for which I also ommitted the suggested RediWhip and it just wasnt anything special. Therefore I was thinking if anyone knew a way to create a homemade substitute (I envision beating milk eggs sugar, something) that I could give the recipe another try.

in england you can buy whipping cream in the stores all year round. Call up your chalav yisrael milk company and ask if they do cream. Perhaps they sell it to resturants, but not in the stores, and maybe you can order a case. (it freezes nicely)

(I assume you keep chalav yisraeel, if you didn't you wouldn't have a problem gettting it)

It's a problem for me on a long list of blacklisted products that I personally won't use because they are far from natural and our bodies can't digest them properly and only cause us more health problems the more processed a food product is.

I won't purchase any artificial sweeteners, parve dairy subsitutes, margarine, white flour, iodized salt, etc. Consider it part of my fanaticism if it's not in your comfort zone. :wink

Yes Raisin you assume correctly.

I might just resort to buying a case of cream like you suggested...since it seems there is no homemade alternative.

Platinum Member Joined: Aug 12 2007 Posts: 20496

Cream is cream. You can't substitute the fat with sugar and air.

Platinum Member Joined: Aug 12 2007 Posts: 20496

Silver Member Joined: Aug 14 2007 Posts: 558

If somebody is so afraid of raw eggs, there are plenty of other ways to do it. You can buy Egg beaters, they pasteurized and have only whites. Or you can add lemon juice while whipping, it acts like cooking (as per Julia Child if I remember correctly). There is also meringue powder by Wilton's. The other thing you can do is to add hot syrup (sugar or any other) little by little when you are whipping egg white and they are almost done. But I must say I'm with Tamiri on this.
And unfortunately it won't work instead of whipped cream.
I tried to use frozen whipped cream and it didn't work for me. I couldn't whip it.

DH is concerned about this uncooked egg hype as well so when I make ice cream I cook the whole thing on the stove before cooling it and then making it into ice cream. However, I cannot take credit for this idea, the recipe my ice cream maker came with said to do this because it melts the sugar and won't be grainy.

But Tamiri you are correct, in fact several collegues of mine reccomend raw eggs to their clients in the form of blended healthy breafasts. I can't stomach it personally, but really the chances of something being wrong with your raw egg are really as common as something being wrong with your cantalope (which can also happen!) anything can happen....

Silver Member Joined: Aug 14 2007 Posts: 558

My DH's favorite breakfast - raw eggs with bread.

Platinum Member Joined: Aug 12 2007 Posts: 20496

I think tamiri is correct that raw eggs are safe. However you are still not meant to serve them to children, pregnant women, and elderly people. So if you have none of those in your house, go ahead.

egam, I have whipped previously frozen cream many times, and it always works. It may lose a little quality, but its usually delicious.

Diamond Member Joined: Jun 24 2008 Posts: 3319

Posted: Wed, Aug 06 2008, 4:11 pm Post subject:

MOO get a cow Nervous

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don't wonder why people go crazy ... rather wonder why we don't
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NUTso but cute ~ things balance out Nervous

If only we had a yard Greenfire Smile

My dh would love to get a cow. You don't know how relevant your statement is! Laughing