what is the difference between dairy whipping cream, non dairy whipping cream and UHT whipping cream?

Answer 1

The difference is the ingredients:

Dairy whipping cream: Heavy cream, sugar, vanilla, air.

Cool Whip: water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil, sodium caseinate, natural and artificial flavorings, xanthan and guar gums, polysorbate 80, sorbitan monostearate, and beta carotene

Whipped Toppings in a Can: A type of whipped topping made up of cream, sugar, stabilizers, emulsifiers, and gas in a pressurized can. When released from the can, the gas expands the cream to create a puffy whipped topping. Must be stored in the refrigerator.

Personally, I have had it with fake foods. I am switching away from the fake stuff and going back to the real thing: Whipped cream, butter (0 Transfats!)and quality cheeses. I feel the chemicals in the fake products are worse than the natural fats found in these products.

Answer 2

Whip cream has Dairy (cream) in it. Cool whip doesn't Whip cream = Nasty because it has a milky taste Cool whip Is The Sh*t!. With strawberries

Answer 3

dairy = made with milk ingredients
non-dairy = no milk ingredients (fat comes from soybeans usually)
UHT - ultra high temperature, means the cream was heated to a higher temperature to kill bacteria which cause spoilage, giving it a longer shelf life (usually still needs to be kept refrigerated, though)