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.
No it's not the same as whipping cream. It was made without dairy. I believe it's been discontinued though.
No. Half and half is half heavy cream.
no. typically, whipping cream has more sugar in it.
Although it's normally made from heavy cream, whipped topping includes sugar (and possibly vanilla) when heavy cream doesn't. At least all whipped cream recipes I've looked at call for sugar. Plus air is incorporated and I don't know what effect using as a sub for heavy cream would have. Anyway, I would say no, not really.
No, they are not the same thing.
No, you cannot use half and half to make whipped cream. Whipped cream is typically made using heavy cream, which has a higher fat content that allows it to be whipped into a fluffy texture. Half and half does not have enough fat content to achieve the same result.
From what I could find on the web, heavy cream and heavy whipping cream are the same thing. I was looking because my homemade vanilla ice cream tastes like frozen whipped cream, and I don't that flavor. I thought that there must be a difference, but every site I've been to says they are the same thing.
Sure, you can substitute Cool Whip for Nutriwhip if you want to, but just know they're not exactly the same. Cool Whip is full of artificial ingredients and preservatives, while Nutriwhip is a bit more health-conscious. So go ahead and make the swap, just don't expect them to be BFFs.
The fear of wipped cream is actually called cremeolatowippedsotaphobia. Alot more people have it than you would think.
They are the same - can both be used to make whipped cream and can be used, when say making your own Alfredo Fettuccine Cheese Sauce. There is a difference though in light cream, half-n-half and heavy cream.
No; heavy cream has a higher fat content. Granted, it is a pretty subtle difference (at least 36 percent fat in heavy cream and at least 30 percent in whipping cream), but it's important if you're making something that's going to keep its shape—the higher fat content in heavy cream makes it more suitable for those jobs. That extra fat also makes it more resistant to curdling in sauces.And if you're wondering where heavy whipping cream fits into all this, don't worry, it's just the same as heavy cream.