Use "dream Whip"? What Is This Stuff?
Decorating By SueW Updated 7 Apr 2007 , 5:48am by Confectionary2
Help! I am posting all over the place.I have an order for a cake with whipped cream for Sunday and I am having such a hard time with the whipped cream staying firm.
I just found a box of "Dream whip" in my pantry, what is this stuff? Can I use it in place of real whipped cream. Has anyone ever tasted this stuff?
thanks I'm stressed the cake is for my aunt 
Dream whip is a mix to make your own whipped cream - yes you can use it in place of Cool Whip.
I saw your post about colored whipped cream, but figured one of the more experienced bakers would answer - so I waited! Sorry!
I don't know a recipe, but I would bet you there is a good one for a "whipped" type icing that uses a merengue, or something to keep it a little stiffer so it will hold up better.
If you have to have "whipped cream", then I would definitely use the Dream Whip packages, because you can add the color to the milk (it's milk you add to this, right?) before you whip everything together, so you wouldn't have to try to add it once it was all whipped, which is what caused you the problem with the Cool Whip! I personally would look for a better recipe on this website, though, that would be stiffer and hold up to make decorative shapes, etc. Good luck and let us know how it turns out! Post pics!
don't stress, we'll help you. i have a mystery box of it in my pantry too. weird. maybe it came with all of our pantries? lol
i've never tried it before, but i found a recipe on here for marshmallow cream frosting that kinda tastes like whipped cream. http://www.cakecentral.com/cake_recipe-2110-Marshmallow-Creme-Buttercream.html
maybe you can try that?
i also tried the stabilized whipped cream recipe on this site and had globby geletine, but i strained it through a seive and it came out pretty good. the globbies stayed in the sifter and the whipped cream came through.
good luck.
The Marshmallow Creme Buttercream recipe is actually a faux meringue b/c. Excellent icing, but tastes more like butter than whipping cream to me.
The Whipped Cream icing is great. I've made it many times, and then had one soupy incident and don't know why....perhaps the cream cheese was too warm. After chilling for 24 hrs., it made an excellent mousse type filling.
Whipped Cream Frosting:
http://www.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
HTH
i have a good one for you all !!!
1 cake mix box
1 package dream whip
1 package vanilla pudding small box
prepare cake mix as instruction say ad 1 package of each pudding and dreamwhip and bake as you normally do.your cake comes out spongy and very moist . tap the top of cake with fingers if it bounces back up its ready . my wilton instructor gave us this recipe its called dream whip cake .and thats what i've been using since
The Marshmallow Creme Buttercream recipe is actually a faux meringue b/c. Excellent icing, but tastes more like butter than whipping cream to me.
weird, i thought it tasted like whipped cream. maybe my tongue is wrong? lol
Unless the customer is lactose intolerant, I would never use cool whip on a cake. It's not real cream so it's almost too light to spread with any success unless you are making an 'old fashioned' cake. The best decorating cream I have used is real whipped cream with a little flavored gelatin in it, or plain if you like that. It's easy enough to make, just dissolve the gelatin in a little of the whipping cream (about 1 tbs gelatin for 1c whipping cream) in the refrigerator. Make sure your beaters and bowl are extremely cold when you whip it up, beat it on high until it's as thick as you'd like it. Sometimes you may need to add a bit more gelatin, just test it and see. In very warm climates this may not work too good, I don't know, I live in Michigan where it never gets warm.. 
. I love the consistency of this, and the taste is unbeatable. My favorite flavor to use is lemon jello 
. I have also added 3 oz of cream cheese to this and it is amazing.
I forgot, make sure you add sugar or it won't taste too good.....I think I left my head at the mall.....
HTH
You can also do a box of instant pudding and 2 cups of whipping cream. This is my FAVE filling and I really think that it would work great as an icing - it is very thick and it is not too sweet! 
When I get an order for "whipped cream" icing, I use PastryPride or Bettercreme, which I buy at Smart & Final. It is good for borders, leaves, & roses if you're quick. If you add a small box of instant pudding, it will make it more stiff and easier to pipe with but it does not crust.
http://www.doitwithicing.com/recipeDetail.asp?id=6
I use Dream Whip in my buttercream recipe, which does crust but it is a not a whipped cream icing. I do not think that it will be firm enough alone to use as an icing, but perhaps if you add a box of instant pudding to it would work, but I have not tried it.
If you are using heavy whipping cream to make it, you can use meringue powder to stabilize it.
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