I always substitute real whipped cream for cool whip type products in recipes. It always works just fine. Real whip cream may have more calories but I feel that since it's natural it's still probably healthier.

I sub real whipped cream for the other stuff in desserts, but can not recall where one was baked with it??

I was thinking since it is to add fluffyness (word?) here, could one maybe whip two of the egg whites stiff with a bit of sugar and fold them in? Like in a chiffon pie.

Hmmmmmm,
Nan