Want this question answered?
No, I am afraid not. To make ice cream you need to make an egg custard (milk + a little cream, egg yolks, sugar and vanilla). Then freeze that.
Heavy cream (butterfat 36% to 40%) is used to thicken and enrich sauces, and to make whipped cream, a sweetened dessert topping.
beat egg whites with a little sugar until very stiff.This is not a non-dairy whipped topping. This is called a Meringue topping minus the Cream of Tarter which keeps the product stiff. You can bake a Meringue.To make a non-dairy creamer you can do a few things. You can try using a Coconut Cream, the top of the Coconut Milk that is thick like milk creamer. You take the Coconut Cream and sugar and you would whip it like you would a Dairy Creamer.I have seen where a non-dairy creamer was used. Prob soy would work. Here is a link I found:http://imaginativeworlds.com/forum/showthread.php?22880-Make-Whipped-Topping-from-Non-Dairy-CreamerHere is another that is truly Vegan:http://www.ivu.org/recipes/holiday/cashew-whipped-j.htmlHere is another option that I found:From a Vegan Cooking Community1. If you're making your own, try a whipped cream recipe replacing the dairy cream with coconut cream. (skim the top from cans of whole fat coconut milk) Real, high-fat, coconut cream. Not the coconut milk + carbohydrate gums stuff you'll sometimes find labeled coconut cream.2. I had a friend who had one of those semi-expensive whipped cream maker things that they use in coffee houses. It has those little nitrous cartridges. She used it to make me soy whipped cream for my coffee one morning. I don't know what she did to make it, but maybe you can look into one of those things.3. MAKES 2 CUPS DAIRY-FREENut creams are easy to make and easily transform a simple dessert into an elegant one by layering it with pudding, as we did in Sweet Potato Parfait. Cashews or walnuts may be substituted for the pecans. PREHEAT OVEN to 350 F. Place pecans in baking dish and toast 10 minutes. Transfer nuts to a food processor and grind to a paste. Add remaining ingredients and process until smooth and creamy.Measure Ingredient2 cup Pecans½ cup Soy milk¼ cup Rice syrup2 teaspoon Vanilla extracthttp://olyblog.net/nondairy-whipped-topping-ideasThese are truly non-dairy options. The other is not a non-dairy option but a Meringue which is somewhat of a different type of whipped topping. These options are closer to what you are looking for.
One Envelope can make 2 Cups.
It is very unlikely that Meijer whipped topping is vegan. Most whipped toppings are made from heavy cream, so check the ingredients on the package before buying it.Assuming the ingredients are like that of Cool Whip - it would absolutely not be vegan. Not only does Cool Whip contain dairy products like cream and sodium caseinate, but it also contains the infamous "Natural and Artificial flavor(s)," which could include MSG and ingredients from animal or insect sources.Many vegans will not eat hydrogenated oils or artificial ingredients either.- - -- ---You can easily make vegan whipped topping with coconut milk:Chill the coconut milk (about 24 hours)* and drain the liquidWhip the coconut milk solids in a chilled bowl with a little powdered sugar, maple syrup, and vanilla*Crunched for time? If your coconut milk is in a can or glass bottle, you can wet a dishcloth with water, wrap it around the can, and place in the freezer for 10-15 minutes.
You may use any brand of whipped topping to make lemonade pie. The brand of topping only depends on personal preference.
You cannot make whipped cream with half and half. It will not whip.
Yes, any brand of whipped topping can be substituted for Cool Whip in a recipe.
Yes, you can use almond milk to make whipped cream. However, whipped cream made from almond milk isn't as voluminous and creamy as regular whipped cream.
No
no,
Whipped cream is not made directly from milk, and it is not possible to make whipped cream with homogenized milk purchased at supermarkets. Milk will froth and foam, but it does not have enough fat to form whipped cream. One needs heavy cream to make whipped cream. Heavy cream is separated from non-homogenized milk. When fresh milk is left to stand, the cream will rise to the top, where it can be skimmed off. This cream is further concentrated into the "heavy cream" or "whipping cream" that can then be whipped into whipped cream.