Frozen whipped toppings are found in the freezer section of the supermarket. Use this white, fluffy product to decorate cakes, pies and other desserts or mixed with jelly, fruit or pudding. Thaw frozen whipped topping in the fridge for several hours before use for the best texture. Substitute whipped cream, marshmallow cream or powdered milk products in a pinch.
Nothing compares to the taste and texture of whipped cream. Although it is high in calories and fat, whipped cream is a natural, dairy product. One 230 g (8 oz) carton of whipping cream makes 830 ml (3 1/2 cups) of whipped cream. Whip the cream with a hand mixer until it becomes thick and creamy. Do not over-mix the cream, which will cause it to become grainy or even develop chunks of butter. Add 1 tsp vanilla and sugar to taste. Use heavy whipping cream, not table cream and chill it before whipping it.
Marshmallow creme substitute
Beat two egg whites until soft peaks form. Gently mix in one 200 g (7 oz) jar marshmallow cream, 1 tsp vanilla and a pinch of salt. The egg whites lighten the marshmallow creme, allowing it to spread more easily as a frosting.
Powdered milk substitute
Chill a mixing bowl and hand beaters in the freezer for 15 minutes. Mix 23 g (1/3 cup) powdered non-fat milk, 80 ml (1/3 cup) ice water, 50 g (1/4 cup) sugar, 1 tsp vanilla and 1 tsp lemon juice in the bowl until creamy peaks form. Refrigerate the mixture for one hour to thicken it. This recipe provides a non-fat, natural alternative to frozen, whipped toppings.
The main ingredients in frozen whipped topping are vegetable oil and corn syrup -- not a very appetizing combination. Consider using dairy alternatives even if you have access to frozen whipped topping for a delicious, natural dessert topping.