Sf Cool Whip

[kimber069]

do any of you use this instead of heavy cream with splenda?

[CNYMom]

It has 3g carbs in a serving, which is 0.3oz.

Sugar Free Cool Whip (http://www.calorieking.com/foods/calories-in-cream-whipped-topping-sugar-free_f-Y2lkPTEzMjMxJmJpZD0yMzcmZmlkPTEyNjU1MiZwYXI9.html)

You're better off with whipped cream, I think.

[arc]

The sugar free Cool Whip has more carbs than the regular and they both have corn syrup and high fructose corn syrup, which are both simple sugars. I don't know how they get away with the "Sugar Free" label, unless that only applies to table sugar. :rolleyes:

[SRabbit]

Cream is better as it is a natural product, but occasionally I'll use cool whip for a treat. I have it over raspberries with splenda, so they both taste good.

[ElleH]

No. Never. Once I tasted the real thing, I could never go back.

[msdbobby]

I don't know about Cool Whip, trans fats? I do occasionally use SF Land O Lakes in the can. I just don't always have time to whip up my own.

[MyJourney]

I try and avoid corn syrup and trans fats. I used to love coolwhip as a kid, I would keep it in the freezer and pretend its ice cream.

Now I have an isi whipper to make real whipped cream in all of 10 seconds and an ice cream maker to make real ice cream in 35 minutes or so. Dont think I could ever go back.

[ElleH]

I just don't always have time to whip up my own.

I timed myself one day and it took 4 minutes from taking out the ingredients to eating the whipped cream! :lol:

No, I'm not weird or OCD. :lol: I tend to rationalize that I don't have to do things (mostly involving housework! :lol: ), and I read in a speed cleaning book that you should time yourself doing things that you've convinced yourself you don't have time for. It's never failed to be a real eye-opener for me! A real reality check. Plus we tend to alot of "race the timer" stuff around here (you know, little kids and clean up) so I've kinda gotten used to it.

[msdbobby]

I know, I'm a neat freak sometimes and had DH build kitchen appliance shelves out in the garage. So it takes more time to go out and get the mixer, I hate it out on the counter. My wand mixer just doesn't seem to do the job.

I usually end up just pouring the heavy cream on whatever I want and it's still good but not whipped :lol:

I would much rather have homemade whipped but sometimes I don't have time for a few extra minutes. I know....my crazy life!

[ElleH]

Boy do I know! :) I'll sacrifice dusting a room, but I GOTTA HAVE my whipped cream!

those shelves sound divine...my DH is good at flying planes (pilot), but not very handy around the house! ;) Very helpful, but not handy!

[MyJourney]

I know, I'm a neat freak sometimes and had DH build kitchen appliance shelves out in the garage. So it takes more time to go out and get the mixer, I hate it out on the counter. My wand mixer just doesn't seem to do the job.

I usually end up just pouring the heavy cream on whatever I want and it's still good but not whipped :lol:

I would much rather have homemade whipped but sometimes I don't have time for a few extra minutes. I know....my crazy life!

Why not get an isi whipper? They are small so you can keep them in your cabinet and all you need to do is pour in the cream and add a cartridge. I can literally make whipped cream in seconds and I know whats in it. Plus, I can add things like davinci syrups or cocoa powder etc. to flavor it.

[joylorene]

Why not get an isi whipper? They are small so you can keep them in your cabinet and all you need to do is pour in the cream and add a cartridge. I can literally make whipped cream in seconds and I know whats in it. Plus, I can add things like davinci syrups or cocoa powder etc. to flavor it.


What is that?? I've never heard of it but it sounds neat! I know my old hand mixer takes awhile to get cream whipped so that would be alot better!!

[stacy0912]

im a trans fat police around here so since it contains it i don't use it.

[stacy0912]

What is that?? I've never heard of it but it sounds neat! I know my old hand mixer takes awhile to get cream whipped so that would be alot better!!


the magic bullet is great for this....takes only 5 seconds and ta da whip cream

[MyJourney]

http://www.amazon.com/Half-Pint-Cream-Whipper-White/dp/B00007JXR1/sr=8-2/qid=1170963955/ref=pd_bbs_sr_2/002-0311964-4158447?ie=UTF8&s=home-garden

You can get them in different sizes etc. Ebay usually has the best prices if you look there and I get all my cartridges on ebay. All you do is fill it, add a cartridge and thats it. Its exactly like the land-o-lakes but you control what goes in and what flavor you want and you can have it any time.

Also, you can store it in the fridge so you dont have to wash something every time you want whipped cream. Just make it once and it lasts for days! When you dont want it it will fit in a cabinet, no need to take up any counter space or anything. I love mine and use it all the time.

[CNYMom]

Do you need a new cartridge for it every time you use it?

[arc]

im a trans fat police around here so since it contains it i don't use it.

It actually doesn't have any transfats anymore. It does have HFCS, though.

[stacy0912]

i haven't looked at the ingredients lately but sometimes it something will say it doesn't have it but in the ingredients it will appear hydrogenated_ _ _...anytime that word appears in front of anything i nix it from my grocery list.

[kimber069]

http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/sr=1-17/qid=1170964730/ref=sr_1_17/105-1317290-3009214?ie=UTF8&s=home-garden

anyone use that 'smartstick' for whipping cream??? how's that work? It's cheaper and no cartridges....

[arc]

i haven't looked at the ingredients lately but sometimes it something will say it doesn't have it but in the ingredients it will appear hydrogenated_ _ _...anytime that word appears in front of anything i nix it from my grocery list.

http://www.ific.org/foodinsight/2005/ma/transfatfi205.cfm

It's only a transfat if it has partially hydrogenated oil. Cool Whip was switched to a hydrogenated palm oil, which is a little better. It is still chock full of other crap, so I won't eat it. I just won't worry quite so bad now when my in-laws sneak it to the kids at Thanksgiving for their pie (the pie is worse, IMO). :lol:

[ElleH]

Would someone care to explain to me how fully hydrogenating a fat somehow makes it safer? I don't get it.

[stacy0912]

http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/sr=1-17/qid=1170964730/ref=sr_1_17/105-1317290-3009214?ie=UTF8&s=home-garden

anyone use that 'smartstick' for whipping cream??? how's that work? It's cheaper and no cartridges....

the magic bullet is great, got it for christmas and it makes whipping cream extremely fast. no cartridges just plug it in.

elle,
i'm with you on this one. i may be wrong but if the word hydrogenated is in there even if partially isn't in front i don't buy it...there is so much sneakiness in how manufactures market and list their ingredients.

[tmatrocks]

Whipped cream is a better, purer, simpler, cleaner product to use.

We are WAY to fixated on processed foods, people!

The great thing about Atkins is eating better, purer, simpler, cleaner foods.

I know there are lot of yummy tasting low carb items out there to choose from, but they are in large processed, multi-ingredient and chemically-laden substitutes for the real thing.

I'm so glad I never tire of fresh meat, veggies, butter, cream, eggs, nuts, etc.

Simple, pure, clean ---- better!

[msdbobby]

Why not get an isi whipper? They are small so you can keep them in your cabinet and all you need to do is pour in the cream and add a cartridge. I can literally make whipped cream in seconds and I know whats in it. Plus, I can add things like davinci syrups or cocoa powder etc. to flavor it.

Thank you, thank you, thank you....I am so going to order one. I found a few on Ebay. I remember awhile back that I almost ordered something similar from Pampered Chef and forgot about it. This is perfect for me.

Great idea!!

[MyJourney]

Do you need a new cartridge for it every time you use it?

Yeah, but I got like 75 on ebay for around $35 shipped.

1 charger will turn a pint of cream into like 6 cups whipped and will last for a while.

The ones I have will last me for a year or so.

More often than not I wont even bother adding a sweetener to it, I just have it as is.

[MyJourney]

Would someone care to explain to me how fully hydrogenating a fat somehow makes it safer? I don't get it.

- I posted this a long time ago but I will copy it and post again

Hydrogenation is a commercial chemical process of forcing hydrogen atoms into the holes of unsaturated fatty acids. This is done with hydrogen gas under pressure with a metal catalyst at a temperature of 248-410 degrees F (120-210 C).

This is considered 100% hydrogenation and will chemically saturate the fatty acid with hydrogen. In other words liquid oil will turn into a solid fat.


http://www.nobread.com/images/LC/hydro.gif


100% Hydrogenation: The above illustration shows how Alpha-Linolenic Acid looks completely hydrogenated. The red H's show where the holes in the molecule were before the hydrogenation process was started. Notice all the holes are filled. This now has the same configuration as Stearic Acid! (But there is a slight difference: This converted fatty acid now has trace elements in it from the hydrogenation process catalyst.) Also animal fats seldom have more than 70% saturated fatty acid radicals, lard for example has 54% unsaturated fatty acid radicals. It has also straightened out


http://www.nobread.com/images/LC/cis.gif http://www.nobread.com/images/LC/transfat.gif


and its melting point has changed from 10 degrees F (-12 C) to that of Stearic Acid, 158 degrees F (158 C).

If the manufacturers produced margarine and shortening in this way there would be fewer problems. You see, saturated fatty acids have no room in them for shifted bonds or hydrogen atoms in the trans- configuration. That requires holes. But unfortunately, Stearic Acid is just too hard a fat to be made into margarine or shortening. Trans fatty acids are present mainly in partially hydrogenated fats, but they are also present in hydrogenated fats because chemical reactions never achieve 100% efficiency.


Partially hydrogenated fats

Not too hard - not too soft... Of course, vegetable oil is too soft for margarine or shortening because it is liquid. Saturated fat is too hard. Margarine requires something in the middle. And here is where the problem lies. Margarine and shortening makers `partially hydrogenate' their product. They only add hydrogen atoms until the oil is at the desired consistency. For our health this does terrible things. These oils are also produced at high temperatures with metal catalysts and pressurized hydrogen, but the process is stopped when the oil has the proper consistency for its application. The high temperatures and catalysts used for this chemical reaction weaken the double bonds and, as a side effect, cause a large percentage of the natural Cis double bonds to change to Trans double bonds.

Matter unorganized:
During the hydrogenation process, hydrogen atoms are inserted in no particular order. (Nature does it in a very controlled way.) When they stop the incomplete hydrogenation process, unsaturated fatty acids are in varying stages of hydrogenation. Some molecules are mostly hydrogenated, while others are not. And the double bonds have often shifted to unnatural positions. Each molecule can be in varying cis-/trans- configurations.

Mr. Erasmus has stated, "So many different compounds can be made during partial hydrogenation that they stagger the imagination. Scientists have barely scratched the surface of studying changes induced in fats and oils by partial hydrogenation."1 (References: 1. Fats that Heal and Fats that Kill pg. 103)

[MyJourney]

the magic bullet is great, got it for christmas and it makes whipping cream extremely fast. no cartridges just plug it in.


I have a magic bullet and I love it but the problem I have with using it for cream is that
1. I have to whip new cream every time I want some.
2. I have to wash it with every single use.
3. I can't make large enough servings when I have company over or when I want to frost an entire cake.
4. It doesnt incorporate the same volume of air into the cream that a mixer or an isi will, I find the cream to be much heavier (but still good).

I love the magic bullet but for cream, at least for me and the way/frequency I like to use cream, the ISI cant be beat.