Frequently Asked Questions
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, absolutely! You can substitute 1 (8-ounce) container of frozen whipped topping with about 2 cups of freshly whipped heavy cream. For best results, whip cold heavy cream with a little powdered sugar (about 2-3 tablespoons) and a touch of vanilla extract until stiff peaks form. Gently fold this into the cream cheese and pudding mixture. Keep in mind that homemade whipped cream can be a bit more delicate and may not hold up quite as long as the stabilized frozen whipped topping, so it’s best to consume the cake within 2-3 days if using fresh cream.
