I wouldn't. You are likely to wind up with a saggy, disappointing mess. Powdered sugar dissolves instantly. Granulated does not. Follow the directions for the whipped cream you are making.
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.
A suitable whipping cream substitute for milk in a recipe is coconut cream. It has a similar consistency and can be whipped like whipping cream.
To stabilize whipped cream and maintain its texture and shape, you can add a stabilizing agent such as gelatin, cornstarch, or powdered sugar while whipping the cream. These ingredients help the whipped cream hold its shape and prevent it from deflating.
To fix watery whipped cream, try adding a small amount of powdered sugar or cornstarch while re-whipping it. This should help stabilize the cream and thicken it up.
One popular whipped cream dispenser recipe that I recommend is to combine heavy cream, powdered sugar, and vanilla extract in a chilled dispenser, then charge it with a nitrous oxide cartridge and shake well before dispensing the whipped cream onto desserts or drinks.
water, other essences/ extracts.
Yes, whipped cream is a colloid.
Solvent = WATER Solute = COFFEE and CREAM
Yes. Whipped cream is just pre-whipped whipping cream.
Whipped cream is simply normal cream that has been beaten to achieve a fluffy consistency. Confectioner's sugar (powdered sugar) and artificial flavorings such as vanilla or chocolate are added to the cream. The sugar helps keep the product stable, and the flavorings add to the taste of the cream.
One delicious sugar-free whipped cream recipe is to whip together heavy cream, vanilla extract, and a sugar substitute like stevia or erythritol until stiff peaks form.
Whipped cream is real cream. Whipped topping is an imitation, probably mostly vegetable oils.