{"id":3829,"date":"2008-11-20T00:00:00","date_gmt":"2008-11-20T00:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/can-whipped-topping-be-substituted-for-whipped-cream\/"},"modified":"2017-10-05T19:27:27","modified_gmt":"2021-03-23T08:59:49","slug":"can-whipped-topping-be-substituted-for-whipped-cream","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/can-whipped-topping-be-substituted-for-whipped-cream\/","title":{"rendered":"Can whipped topping be substituted for whipped cream?"},"content":{"rendered":"<p class=\"question\"><img loading=\"lazy\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/07\/peggy-16.jpg\" alt=\"Ask Peggy\" width=\"175\" height=\"250\" class=\"alignnone size-large wp-image-3335\" \/><\/p>\r\n<p class=\"question\"><strong>DEAR PEGGY: I have a pie recipe that calls for 1\/2 cup whipping cream, whipped. Is it possible to substitute fat-free frozen whipped topping for the cream? If so, what proportions do I use? <i>\u2014 B.C., Huntsville, Alabama<\/i><\/strong><\/p>\r\nWhipping cream doubles its volume when whipped. So in the case of your pie, you would use 1 cup whipped topping in place of 1\/2 cup whipping cream that is whipped. Keep in mind, our Test Kitchen has experienced superior results using reduced-fat whipped topping instead of fat-free when it's folded into other ingredients, as you would for pies, cake filling and refrigerated cheesecakes. The reduced-fat version seems to be more stable and retains a thicker consistency than the fat-free variety. We like fat-free whipped topping for dollops and garnishes.\r\n\r\n<strong>\u00a0<\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\">Click here<\/a>\u00a0to learn how to make whipped cream at home.","protected":false},"excerpt":{"rendered":"<p>DEAR PEGGY: I have a pie recipe that calls for 1\/2 cup whipping cream, whipped. 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