You can do anything you like in cooking. However, this particular substitution is not ideal. Whipping cream is a heavy cream, not a light cream. A mixture of whipping cream and milk would be a better substitution.
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.
the answer would be egg whites it has all the nutrients you need just better than whipping cream
yes it just makes the iced cream more heavier
You can substitute 1 cup Mascarpone cheese with 1 cup cream cheese beaten with 1/4 cup heavy whipping cream.
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.
If you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing. If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.
Yes. Whipped cream is just pre-whipped whipping cream.
One cup of whipping cream makes about 2 cups of whipped cream
Yes