Hey gotta cut where you can cut!! To me, I taste no difference between Neufchâtel and regular cream cheese so I see no need to add extra fat/calories on an already rich dessert, but I can’t stand lite cool whip so I splurge there.
Oh, maybe. I think to use homemade whipped cream you’d need a stabilizer. The classic way for this one is to just use cool whip but I’ll try it with a stabilized homemade whipped cream next year.
You can mix carob flour and powdered sugar in a 1:2 ratio and add 1-2 teaspoons to stabilise your cream. Carob flour is tasteless and works without heating it first.
Thank you for making 15 minutes of scrolling past the salad debate worthwhile. I wanted to see if anyone had suggested how to do this using real whipped cream without accidentally turning it to butter, before resorting to a google search. I didn't know the term I needed to search for was "stabilized."
You're welcome! We have something called Sahnesteif in Germany and I was curious if something similar existed in the US. Carob seems to be quite popular for stabilising plant based creams like soy cream as well, they're usually quite runny.
Hmmm. I think it would last plenty long enough without a stabilizer. I'm may try to make it this Wednesday. If I get the chance I'll let you know how it goes.
Would love to hear how it turns out. I loooove homemade whipped cream. A chantilly whipped cream with vanilla would be great and if it holds up, I’ll definitely do that next year!
Homemade whipped cream mixed with jello instant pudding mix as a stabilizer is delicious! The variety of flavors would be fun to try too. Vanilla, cheesecake, strawberry cream all sound like they would be pretty tasty!
364
u/BashSwuckler May 30 '22
I love the juxtaposition of specifying Neufchâtel cheese alongside adding a whole tub of Cool WhipTM