I'm not sure if this is exactly what you are looking for, but there is a common recipe for a whipped cream substitute.
1/3 cup ice cold water
1 1/4 tsp lemon juice
1/2 tsp vanilla
1/3 cup nonfat dry (powdered) milk
2 Tbsp sugar
Combine water, lemon juice and vanilla; stir in nonfat dry milk powder. Beat 5-10 minutes or until stiff. Add sugar 1 Tbsp at a time while continuing to beat. If using this as a topping, beat just prior to serving to avoid separation and flattening.
As a substitution in things that will be baked or cooked, I use my basic meringue recipe or the following:
Beat egg whites until stiff, then add 1 sliced banana per egg white used and beat again until bananas are dissolved. Or, add melted marshmallow to the white of an egg and beat until stiff.
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No, you cannot. In most recipes they are too different to replace.
There's no difference.Of course it can!
heavy whipping cream and cheese will melt into cheese sauce.
You can substitute 1 cup Mascarpone cheese with 1 cup cream cheese beaten with 1/4 cup heavy whipping cream.
you could , but not if the recepe calls for whipping cream, it just does not taste the same or has the same consistancy
yes, all foods are made of microbes.Especially bread and cheese.
Not normally; cottage cheese has a very different fat content and is slightly more acidic than heavy cream. This means they are not good substitutes.
Whipping cream is a liquid.
Yes; unless the recipe specifies "light," use heavy whipping cream.
No it's not the same as whipping cream. It was made without dairy. I believe it's been discontinued though.
Yes. Whipped cream is just pre-whipped whipping cream.
One cup of whipping cream makes about 2 cups of whipped cream
Yes
The use for cream can be used for whipping and in recipes with chocolate but mostly for whipping.