Cool Whip is a brand of imitation whipped cream that has been around since the 1960s. It’s made by Kraft and can be found in the freezer section of most grocery stores. Cool Whip is light, fluffy, and sweet – similar to whipped cream. But is it just whipped cream that has been frozen? Let’s take a closer look.
What is Cool Whip?
Cool Whip is a whipped topping made with water, hydrogenated vegetable oil, high fructose corn syrup, and less than 2% of: skim milk, light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate and beta carotene.
It is churned by a machine that whips air into the mixture to give it a light, fluffy texture similar to whipped cream. Unlike real whipped cream, Cool Whip does not contain significant amounts of milk or cream. It has a longer shelf life and can be stored frozen until ready to use.
What is whipped cream?
Whipped cream is made by whisking heavy whipping cream until soft peaks form. The main ingredient is dairy cream with at least 30% milkfat. It may also contain vanilla extract or sugar for sweetness.
When the cream is whisked, air bubbles are incorporated into the mixture. The fat in the cream stabilizes these air bubbles, creating a light and fluffy texture. Since it contains dairy ingredients, whipped cream is highly perishable and needs to be stored in the refrigerator.
Nutritional Comparison
| Nutrition Facts | Cool Whip | Whipped Cream |
|---|---|---|
| Calories | 25 kcal per 2 tbsp serving | 52 kcal per 2 tbsp serving |
| Total Fat | 2.5g | 5g |
| Saturated Fat | 2g | 3g |
| Cholesterol | 0mg | 15mg |
| Sodium | 25mg | 10mg |
| Sugars | 4g | 2g |
From a nutritional standpoint, Cool Whip and whipped cream are quite different. Cool Whip is lower in calories, fat, and cholesterol compared to whipped cream. However, it contains more added sugars. Whipped cream gets most of its calories from fat, while Cool Whip gets its calories from sugar and vegetable oils.
Taste and Texture
In terms of taste and texture, Cool Whip and whipped cream share some similarities but are not identical.
Cool Whip has a lighter, airier texture than whipped cream. It feels smooth and fluffy on the tongue. The taste is sweet and vanilla-flavored. Since it contains vegetable oil and corn syrup instead of cream, the flavor is not as rich.
Whipped cream has a richer, more indulgent mouthfeel. It coats the tongue with its silky texture and fatty taste. You get a pure cream flavor without any extra sweeteners. The taste depends on whether sugar or vanilla was added. Unsweetened whipped cream has a subtle dairy flavor.
Cool Whip holds its shape better than real whipped cream. Being frozen and containing stabilizers allows it to stay firm when piped or spooned. Whipped cream begins to loosen and weep liquid quicker, especially at warm temperatures.
Uses
Cool Whip and whipped cream can both be used as toppings, fillings, or garnishes. However, there are some differences in their ideal uses.
Cool Whip works well for:
– Pie toppings – It slices cleanly and holds decorative shapes.
– Frosting cakes – It pipes smoothly and stands up well without melting.
– Adding to fruit or desserts – It blends in easily and doesn’t dilute the flavors.
Whipped cream is best for:
– Short term uses – It pairs nicely with fresh fruit, chocolate, Irish coffee where it won’t sit out long.
– Piping delicate designs – The soft peaks work well for rosettes and swirling.
– Light dusting over cold desserts – It provides a nice fresh cream accent.
– Frothing drinks – It can add a nice foam on top.
Stability
One of the biggest differences between Cool Whip and whipped cream is stability. Cool Whip contains thickeners and emulsifiers that help maintain its structure. Whipped cream relies only on the fat from the dairy cream, so it breaks down more easily.
Cool Whip can be left at room temperature or refrigerated for several days without losing much texture. Since it’s frozen, it thaws gradually even when added to desserts or beverages. The vegetable oils and corn syrup help prevent weeping.
On the other hand, whipped cream starts to lose its whip soon after it’s made. The air bubbles pop and the fat coalesces, causing it to become runny. In a hot environment or on warm foods, this process speeds up significantly. Whipped cream needs to be served immediately or refrigerated.
Storage
Cool Whip is meant to be stored frozen until ready to use. It can last 2-3 months in the freezer without quality deterioration. Thawed Cool Whip will last up to 2 weeks refrigerated.
Whipped cream is highly perishable due to its dairy content. It should be freshly whipped right before serving. Leftover whipped cream only keeps 1-2 days in the refrigerator before the quality declines. The high fat content causes it to degrade quickly.
Cost Comparison
Cool Whip is generally cheaper to buy than real whipped cream. Here is a cost comparison:
| Product | Ounces | Price | Price Per Ounce |
|---|---|---|---|
| Cool Whip | 8 oz | $2.50 | $0.31 |
| Cool Whip | 16 oz | $3.79 | $0.24 |
| Cool Whip | 24 oz | $5.49 | $0.23 |
| Whipping Cream | 16 oz | $4.29 | $0.27 |
| Whipping Cream | 32 oz | $6.99 | $0.22 |
Cool Whip ranges from $0.23-$0.31 per ounce depending on container size. Whipping cream costs $0.22-$0.27 per ounce for commercial products. Because whipping cream requires chilling and has a shorter shelf life, the cost difference between them is minor. Buying larger containers helps lower the price per ounce for both products.
Making Homemade Cool Whip
It is possible to make a version of Cool Whip at home using whipped cream as a base ingredient. This gives a product with a better nutrition profile than store-bought.
Here is a simple recipe to make 4 cups of homemade Cool Whip:
Ingredients:
– 1 cup heavy whipping cream
– 1 tsp vanilla extract
– 1/4 cup powdered sugar
– 1/4 cup milk
– Pinch of salt
Instructions:
1. Chill a mixing bowl and beaters in the fridge for 15 minutes.
2. Add the cream, vanilla extract, powdered sugar, and salt to the cold bowl.
3. Beat on high speed for 2-3 minutes until stiff peaks form. Move to the refrigerator.
4. In a small bowl, stir together the milk and 2 tbsp of the whipped cream until smooth.
5. Gently fold the milk mixture into the whipped cream until uniform in color.
6. Spoon into an airtight container and freeze for at least 6 hours before serving.
The added milk helps stabilize the whipped cream to prevent it from separating or weeping when frozen. This homemade “Cool Whip” will taste richer than the store-bought version but maintain a similar texture.
Conclusion
Cool Whip is made from water, vegetable oil, sugar, and milk proteins rather than pure dairy cream. While it mimics some textural properties of whipped cream when frozen, the ingredient list clearly shows that it is not simply whipped cream placed in the freezer.
Cool Whip differs from real whipped dairy cream in:
– Nutrition content – much higher in sugar and oils but lower in fat
– Richness of flavor – Cool Whip is sweeter and less creamy
– Stability – Cool Whip maintains its texture longer thanks to added thickeners
– Cost – Cool Whip is cheaper to buy at the grocery store
For best flavor and nutrition, homemade whipped cream is a better choice. But Cool Whip can serve as a convenient, non-dairy whipped topping with a long shelf life in the freezer. It shares some similarities with whipped cream but the differences in ingredients and nutrition show that Cool Whip is a distinct product.