Scoopout the coconut fat. Scoop out the firm, waxy layer of the coconut cream that has solidified at the top of the can into a bowl. Don't include the water at the bottom of the can. Whip it. Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes. I found that this works really brilliantly; the cold Thecompany also sells an ultra-pasteurized version in nearly identical packaging. Kroger's store brand creams don't state their milk fat content, but the regular whipping cream has 45 calories per tablespoon, while the heavy whipping cream has 50 calories per tablespoon, indicating a higher fat content. Gentlymelt the butter in a saucepan over medium-low heat or in the microwave at 50% power (stir every 15 seconds until melted) and then let it cool completely at room temperature. Combine the cooled butter with the milk and mix with a hand mixer until well blended. Use immediately or chill and then remix with hand mixer. Aldisells heavy cream for $1.99 a pint and one pint makes the equivalent of 2 Cool Whip containers full of real whipped cream. That makes it very inexpensive at just $0.99 for every 2 cups of whipped cream! 4teaspoons cold water. 1 cup heavy whipping cream (very cold) 1/4 cup confectioner's sugar. 1/2 teaspoon vanilla. Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, and stir constantly until gelatin dissolves; about 3 minutes. Remove from heat, and cool slightly. Whip cream, sugar and vanilla until Vay Tiền Nhanh Ggads.

can i substitute whipping cream for fresh cream