phoenixazpieguy said:never buy reduced fat

Trouso said: I don't seem to have this problem (see example). We use whipped dairy or reconstituted double cream as a topping. The dairy can become over whipped and solid and loose some of its stickiness. The reconstituted (veg fats) never ever quite gets to this stage. As well as sugar/fat ratios, temperature figures too at different stages - cool whip has been frozen as some point in its manufacture and this changes it again (as well as there being numerous other industrial thickeners and additives in the mix). None of these Cool Whip type products are available in the UK. Best to read a few cookery books and experiment with body/texture (meringue). The trick is getting the balance between body/sloppiness/stickiness. Just takes a bit of extra work and prep