Originally Posted by
Nita
I recently substituted stabilized whipped cream in a coconut cream pie recipe that called for mixing cool whip with vanilla pudding. I also used the stabilized whipped cream, with a sprinkle of toasted coconut, for the pie topping. It took hubby and I four days to finish that pie and held up beautifully. I beat the whipped cream quite stiff.
Thank you, Nita! for sharing your experience. Next dessert I have to make will be with the stabilized whipped cream.