Depending on the recipe, cool whip should in most cases be interchangeable with whipping cream as a lower calorie substitute. Cool whip is an imitation of whipped cream, called "whipped topping" by its manufacturers.

Kellogg cream is one brand of heavy cream available in the Philippines. This is also one of the most popular brands in that area.

you pour heavy whipping cream into a small container with a lid.Close the lid and shake until you do not hear the sound of the cream splashing around. Then you should have butter!!:)

Yes, whipped cream is a colloid.

It really depends on the recipe. I think in a glaze, it would be fine; in a frosting, it might be disaster.

If it's just a simple powdered sugar glaze, go for it. Use a little less than called for at first though, because whipping cream is thicker than half and half.

Heavy cream, sugar and vanilla.

Yes, many people have.

Depends what you mean by broken, so 2 possibilities

1. Give it some hot chocolate and help it through therapy for several years.

2. Use a rudimentary combination of whipped glue, and whipped parcel tape.

you get cream from Publix or where ever you shop and you have to have it cold before putting it in a bowl. you get your auto matic mixer out and put it on high. the cream is ready sweet but if you want you may also add more sure about half a cup is good. u mix it for about 5 minutes or so or until thick and well until it looks like whipped cream :)

No, because HEAVY CREAM has more fat content than all purpose cream... you can only use all purpose cream for pasta sauces or any kind of sauces but not for whipping... because again it has lesser fat content.. you can whip cream if the fat content is 30% or above. :)

Yes, a fridge will tend to dry out unwrapped food.

You don't. A blender is made of metal and or plastic pieces, it would taste terrible if you tried to use this as the only ingredient for butter.

Unflavored gelatin is a good stabilizer for whipped cream. Use 1 tsp. unflavored gelatin, 1 c. heavy whipping cream, 4 tsp. cold water, 1/4 c. powdered sugar, 1/4 tsp. vanilla. Combine gelatin and water. Let stand until thick. Then place over low heat, stirring constantly, until gelatin dissolves, which takes about 3 minutes. Whip cream with 1/4 cup confectioners' sugar and 1/4 teaspoon vanilla, just until it is slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Cool whip was developed by the Birds Eye devision of General Foods. The technology to make cool whip was invented by William A. Mitchell, a food chemist at the General Foods Corporation.

it can cause fataldeath or can be very harmful

Heavy Cream or Heavy "Whipping" Cream has 36 - 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries

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Whipping Cream has a butterfat content of 30%. It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping.

Read more: http://www.joyofbaking.com/Cream.html#ixzz0r85wSOOp

whipped cream is whipped cream it can't be substituted for heavey cream

20 mins

No, you can make ice cream any flavour you like...or no flavour at all. But if you want vanilla ice cream you will need either vanilla extract or artificial extract or vanilla beans.

Just a day or two, but try to use it in within several hours.

If stored properly in the refrigerator, it can last for a week or two.

1/2 cup heavy cream + 1/2 cup milk

Use equal parts of cream and milk to replace the same amount of half-and-half. Half-and-half is half milk, half light cream. Your substitute will have a little more butterfat than regular half-and-half, but will work in most recipes.