Cool Whip..

I don't think I've seen this thread yet [at least not after 2009 and things do change] or anything on here but do you know either

A. where I can get cool whip here in the UK?
or B. what can I use to replace it.

I want to make a chocolate trifle like I would in the US for holidays, but not sure what to use instead of Cool Whip. I've tried a few things here, like Dream Whip but it's not the same consistency.

Should I just give up the dream? LOL

Hiya I've personally forgotten what cool whip tastes like as its been so long. I've heard you can try whipped cream add sugar and vanilla to make a similar taste. Good luck !

If you need something that will keep it's texture try making stabilized whipped cream. It does use gelatin so it's not vegan, but it seriously stays fluffy for DAYS!

http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506

The recipe above is the one I use for making whipped cream frosting for cakes. It's amazing and I absolutely love it. I've even made chocolate whipped cream icing. I haven't made it here in the UK as of yet because I have a VERY tiny kitchen right now.

Why would you want Cool Whip if you can have whipped cream?  Am I missing something?

Hiya I've personally forgotten what cool whip tastes like as its been so long. I've heard you can try whipped cream add sugar and vanilla to make a similar taste. Good luck !

Thanks for the tip!! I forget what it tastes like too, if I'm honest but it's more about the texture than the taste when making trifle in my opinion

If you need something that will keep it's texture try making stabilized whipped cream. It does use gelatin so it's not vegan, but it seriously stays fluffy for DAYS!

http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506

The recipe above is the one I use for making whipped cream frosting for cakes. It's amazing and I absolutely love it. I've even made chocolate whipped cream icing. I haven't made it here in the UK as of yet because I have a VERY tiny kitchen right now.

Cheers for this! I will need to try it [not a massive fan of gelatin but not for vegan reasons, so I will definitely be trying it out at least once!]

Why would you want Cool Whip if you can have whipped cream?  Am I missing something?

Simple answer is because, when layering, whipped cream won't hold it's form. It will blend in with the pudding and form more of a fluffier mouse type situation. Like Chocolate pudding but thicker. I'm sure it tastes great but you need the firmness cool whip has to be able to layer.

I haven't made it here in the UK as of yet because I have a VERY tiny kitchen right now.

I seriously want to see your kitchen! I'm intrigued!! I've followed several posts where you write about your tiny spaces   I love tiny spaces, though I know it is different seeing it and actually having to live in it. Bravo to you lady

I seriously want to see your kitchen! I'm intrigued!! I've followed several posts where you write about your tiny spaces   I love tiny spaces, though I know it is different seeing it and actually having to live in it. Bravo to you lady

No one has comprehended quite how small it is until they are actually in our house and experience it.  We always planned to move ASAP after I got my job, but things happened and we stayed much longer than originally planned. 

http://www.rightmove.co.uk/property-to-rent/property-51496054.html
The above link is the exact same layout as our tiny house. It's basically a studio apartment split onto two levels.

That is a cute place! I had a kitchen just like that in the first house I moved into in Reading. It had 550 sq ft. We live in a 2500 sq ft house in Houston now (it's small for my suburb!) and soon we will be empty-nesters and "should" buy smaller but my English husband is drawn to this 3000 sq ft house that's for sale in our neighborhood. He looked at me like I had two heads when I said that I wanted to move back to England in a few years and go back to the 550 sq ft.

As for the Cool Whip, I haven't eaten the stuff since I was 8 (oh my God, 37 years ago) but whipping double cream by itself does the trick. I'm also a big lover of whipping marscapone and it really is indulgent but it keeps its shape.

I kind of like that place as well. We went from 1800+ and a double garage plus a 1000sf workshop near Spokane to 910sf including the garage here....works for the two of us. My wife has hinted a time or two about the possibility of her daughter moving in to save money to help buy her first house......uh uh. If it's not an emergency that's not going to happen. It was ok when we had a bigger house.

I have never been a Cool Whip consumer.......but I wouldn't mind some Miracle Whip instead of mayonnaise.

As for the Cool Whip, I haven't eaten the stuff since I was 8 (oh my God, 37 years ago) but whipping double cream by itself does the trick. I'm also a big lover of whipping marscapone and it really is indulgent but it keeps its shape.

That Marscapone idea actually maaaayyyyy be genius! That mixed with chocolate pudding layers may actually be a whole new type of amazing trifle!

Hmmmmm..... 

Oooooh man now I really want some Cool Whip lol

Hi Everyone,
I am a Yankee in Italy. I have read a few other posts regarding the Cool Whip issue, and was wondering if anyone has tried using the gelatin with Dream Whip or homemade whipped, and if so what was the result?
Even in NY, I rarely used Cool Whip. I happen to like real Whipped Cream much more, and finally after a year or trying this and that I have my whipped cream down. I use the Cool Whip to mix with store bought frosting as filler and frosting for kids cakes. It stretches out the frosting and gives it a consistency that regular whipped will not. This is the only recipe I use Cool Whip for ( although I have dipped strawberries a few times ). Lots of info I know, but it seems like everyone wants to know why Cool Whip and not regular Whipped Cream. Thanks in Advance

Hi Everyone,
I am a Yankee in Italy. I have read a few other posts regarding the Cool Whip issue, and was wondering if anyone has tried using the gelatin with Dream Whip or homemade whipped, and if so what was the result?
Even in NY, I rarely used Cool Whip. I happen to like real Whipped Cream much more, and finally after a year or trying this and that I have my whipped cream down. I use the Cool Whip to mix with store bought frosting as filler and frosting for kids cakes. It stretches out the frosting and gives it a consistency that regular whipped will not. This is the only recipe I use Cool Whip for ( although I have dipped strawberries a few times ). Lots of info I know, but it seems like everyone wants to know why Cool Whip and not regular Whipped Cream. Thanks in Advance

Hey Mela,

I prefer whipped cream myself and I'm really not a fan of cool whip usually. I make a stabilized whipped cream icing using gelatin for frosting cakes and it holds up for days, at least until the cake is gone and the shelf life of whipped cream.

This is the one I use: http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506

It's easy but there is a bit of a learning curve to adding the gelatin at the right temp and having the partially whipped cream at the right consistency to finish it up.

Yeah, why use fake stuff when you can have real whipped cream?