Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 I've not yet tried this, but this is what I plan on using. Lolita Whipped Coconut Cream (makes 1-1/2 cups) 3 cans best-quality coconut milk, chilled 2 T superfine sugar Place a large bowl and whisk in the freezer for 10 min. Open the coconut milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk (whip) until thick and stiff. Store covered in refrigerator. >What do all of you use for a whipped topping like for a pie? I'm >trying to make acceptable subs for my son's preschool Thanksgiving >feast next week and I think I can handle everything except this. >They are making a chocloate pudding pie with whipped topping on it. >Any suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 Bette Hagman has an icing in one of her books called Baker's Secret. Consistancy of whipped cream. You heat together some of the ingredients, then cool and whip. Add this to sugar and shortening. Not a bad substitute. Pipes onto a cake/pie easily doris maryland Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 I found this same recipe (Baker's Icing) on line (not gfcf, but can make substitutes). Lolita >Bette Hagman has an icing in one of her books called >Baker's Secret. >Consistancy of whipped cream. >You heat together some of the ingredients, then cool and whip. >Add this to sugar and shortening. > >Not a bad substitute. >Pipes onto a cake/pie easily > >doris >maryland Quote Link to comment Share on other sites More sharing options...
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