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.
What is Cool Whip?
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.
So, what is Cool Whip made of?
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
FAQs
Instead of the gums or syrups that are utilized in Cool Whip, this whipped mix gets its stand-up ability from the air bubbles incorporated into the fat molecules. Compared to Cool Whip, the consistency of whipped cream is lighter and fluffier.
What exactly is Cool Whip? ›
Cool Whip is a synthetic substitute for whipped cream, made of vegetable fat, corn syrup, water and some milk derivative.
Is Cool Whip already whipped? ›
They are definitely not the same thing. Cool Whip is a synthetic whipped cream topping that is mostly water and various vegetable oils, mostly hydrogenated. Real whipped cream is real cream that has been whipped into a froth.
What is a good substitute for Cool Whip? ›
Tips for Making a Whipped Topping Substitute
Try adding 1/4 cup of sour cream, 1 tablespoon cornstarch, 3 tablespoons milk powder or 3 tablespoons pudding mix to every 1 cup of whipping cream, adding them after the cream thickens in the first step.
Which is healthier, reddi whip or 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.
Can you use Cool Whip as heavy whipping cream? ›
The substitute works just as well and brings an additional sweetness, fluffiness, and lightness to the table. When it comes to whipped topping, more is more. Cool Whip is all about lightness, so for every cup of heavy cream, opt for about two cups of Cool Whip.
Why do Americans eat Cool Whip? ›
It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.
Does Cool Whip go in the fridge or freezer? ›
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.
Is Cool Whip ok for dogs? ›
Cool Whip uses high fructose corn syrup, which isn't toxic to dogs, but definitely isn't good for them. Sugar-free Cool Whip uses NutraSweet, which is derived from stevia, and is also non-toxic to dogs, but could upset their tummy in large quantities.
Is there a healthy Cool Whip? ›
Truwhip - healthy frozen whipped cream topping.
Any whipped cream can be frozen—sweetened or unsweetened, plain or with other ingredients mixed in. Whipped cream that has been stabilized with some cornstarch or cream cheese tends to keep its shape a little better when thawed.
How to make Cool Whip thicker? ›
The easiest is simply to put heavy cream/whipping cream with an electric mixer, using a bowl and beaters that have been chilled for about 15–30 minutes. You can add sugar (white or confectioners) to sweeten (confectioners- -powdered sugar is lighter and will combine easier).
Which is better Cool Whip or whipped cream? ›
Our conclusion? If you're not a calorie-counter and aren't concerned by the amount of fat you consume, it is better to opt for the natural stuff: whipping cream. It tastes better and has more natural ingredients than products like Cool Whip® (plus, you can exercise your arm by whipping it up by hand!).
How much Cool Whip equals 1 cup whipping cream? ›
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.
How long does whipped cream last? ›
Whipped cream will last 5 to 7 days when it is continuously refrigerated. The leftover whipped cream can collapse and spoil sooner if you remove it from the refrigerator to use some of it because of the temperature difference. To maintain the peaks of handmade whipped cream, add gelatin.
Does Cool Whip need to be refrigerated? ›
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.
Why does cold cream whip better? ›
Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.
Can you buy whipped cream already whipped? ›
Whipped cream is already whipped, ready to use cream that you can slather onto your sweet treats with little to no effort. It usually comes in an aerosol can and can be stored in the fridge for a couple of weeks, often longer.
What's the difference between cold foam and Cool Whip? ›
Whipped cream is generally made by literally whipping up heavy cream while cold foam is made by whipping up non-fat milk. Taking Starbucks as an example, they add a little vanilla syrup to both their cold foam and whipped cream toppers. A serving of Starbucks cold foam has 35 calories and zero grams a fat.
