When it’s time to celebrate a big milestone, from getting an A+ on a really hard assignment to finally signing those divorce papers, there’s no better way to celebrate than with a big old ice cream sundae. While there can be some arguments made about a few fringe sundae ingredients, the basics are not up for debate. You need to have ice cream. You must have chocolate syrup. There has to be a cherry on top. And that cherry sits on a pile of whipped cream or Cool Whip. But wait a second. Everyone knows what Cool Whip is, right? Is Cool Whip the same as whipped cream? What is Cool Whip made of? Is Cool Whip dairy free? Is it keto and gluten free? How long does it last in the fridge? What is Cool Whip? It’s very cool that you asked, because I’m about to whip up some answers.
Let’s get this out of the way: Cool Whip is not whipped cream, it is imitation whipped cream. It was developed in the mid 1960s by George Lorant and William Mitchell. Mitchell was the food scientist responsible for Pop Rocks and Tang. Cool Whip was meant to be a whipped cream substitute that could be mass produced easily and stored longer as it was sold frozen and had to thaw before use. It was a hit for General Foods, later bought out by Kraft.
A lot of stuff. The majority of Cool Whip is hydrogenated oil and high-fructose corn syrup, but let’s see what else is in there. According to the Kraft website, Cool Whip’s ingredients are water, hydrogenated vegetable oil (coconut and palm kernel oils), high fructose corn syrup, corn syrup, skim milk, less than 2% of light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, beta carotene (color). For comparison, whipped cream is usually made of milk, heavy cream, and sugar.
Back when Cool Whip was first invented, it was dairy-free. But at some point, skim milk made its way into the ingredient list. Also, Cool Whip contains sodium caseinate, a milk-protein. So no, present day Cool-Whip is not dairy-free. That also means Cool Whip is not vegan. Cool Whip is not exactly keto friendly either. Keto diets usually avoid high fructose corn syrup. But it is low in calories, so depending on how strict a keto program is, a small serving of Cool Whip may work in a low carb/keto diet. Cool Whip is completely gluten free, though!
How long does Cool Whip last?
Cool Whip can last a while in the freezer. You can freeze that bad boy and keep it for three or four months. Once it’s thawed, store it in the fridge for one to two weeks. An opened tub of cool whip can last in the fridge for seven to ten days. Unless it’s in my house, in which case it’s usually gone within an hour after opening. Cool Whip can be used as a topping on desserts, or dip some fruit like strawberries in there. People bake with Cool Whip and use it in all sorts of recipes. Or do what I do and just sit with a tub of it and scoop handfuls straight to your mouth. It’s an imitation whipped cream that doesn’t require whipping. It’s a marvel of modern science. And it’s delicious
is not whipped cream, it is imitation whipped cream. It was developed in the mid 1960s by George Lorant and William Mitchell. Mitchell was the food scientist responsible for Pop Rocks and Tang.
Cool Whip is sold frozen and must be defrosted in the refrigerator before being used. It has a longer shelf life than cream while frozen. On the other hand, it does not have the same flavor and texture as whipped cream, and costs nearly 50% more per ounce.
Cream whipped to medium-to-firm peaks is your best Cool Whip substitute, because you can do that perky little dollop on top so that your pie looks like the pie in the Cool Whip commercials.
Whipped dessert topping is the best semi-homemade substitute for whipping cream. It's perfect for icebox cakes and pies and other no-bake treats or (not surprisingly) as a dessert topping. For 1 cup whipping cream called for in your dessert recipe, substitute 2 cups whipped dessert topping, such as Cool Whip.
Reddi-Wip shares more qualities with the ever elusive whipped cream than Cool Whip, in all its oily glory. Despite its higher calorie count, Reddi-Wip's ingredients are friendlier to our digestive systems. So don't be afraid to grab a can at your local grocery store and squirt some sugary foam wherever you please.
Yes, you can make whipped cream with half and half. However, it may not be as thick or stable as whipped cream made with heavy cream due to the lower fat content.
While not as thick and creamy as whipped cream made from heavy cream or whole milk, it is possible to make a whipped topping using skim milk. To achieve a thick, airy texture, combine skim milk and cornstarch and whip the mixture using a food processor with an emulsifying disk — a tool you can buy online.
Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.
Stirring Cool Whip vigorously will cause the whipped topping to deflate and lose its airy texture. Unlike whipped cream, Cool Whip lasts for weeks. In 1966, Cool Whip sponsored The Andy Griffith Show. Cool Whip is the best-selling whipped topping in the United States.
Since whipping cream takes some time and muscle power, this was billed as a schedule- and strength-saver for busy home cooks at the time. And unlike classic whipped cream, Cool Whip could be frozen, stored, shipped, and saved easier.
If frozen, Cool Whip will stay fresh and ready to turn into frosting for three months. If you think you'll use it sooner than that, rather than refreezing and thawing it again, store it in the refrigerator. Cool Whip will stay good in the fridge for one to two weeks.
As its name suggests, heavy cream is fairly heavy, but whipped topping counteracts that texture with airiness without sacrificing creaminess. Unlike the cream, Cool Whip is also sweet and, therefore, works well in desserts. And, it can easily be transformed into frosting once whipped with cream of tartar.
In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing. As its name suggests, half-and-half is made up of half whole milk and half cream, and its fat content is typically between 10.5% and 18%.
If frozen, Cool Whip will stay fresh and ready to turn into frosting for three months. If you think you'll use it sooner than that, rather than refreezing and thawing it again, store it in the refrigerator. Cool Whip will stay good in the fridge for one to two weeks.
For topping desserts, substitutes include canned whipped cream (such as Reddi-Whip) and non-dairy whipped dessert topping (such as Cool Whip). Or, try crème fraîche (a tangy cultured cream with 30% milkfat) sweetened with sugar or honey.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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