I would like to make a recipe, but am at a loss. What is Cool Whip please?
By Jean Heasley from Maffra, Victoria, Australia
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I found this info.for you:
Cool Whip is a brand of imitation whipped cream named a whipped topping by its manufacturer. It is used in North America as a dessert topping and in some no-bake pie recipes. It was generally described as "non-dairy" as it contained no cream or milk and no lactose; however, it did contain the milk derivative casein. Recently, both skim milk and light cream have been added to Original Cool Whip.
You can find Cool Whip in the frozen food section at your local grocery store in the United States, but I'm not sure about other countries. If you can not find Cool Whip, you can make homemade whipped cream and substitute that for the Cool Whip.
If you can't find Cool Whip try a search for stabilized whipped cream, it should hold up in recipes like Cool Whip.
Cool Whip is whipped cream. It is used as a topping on desserts. You can find it in your freezers section of your supermarket. Picture of cool whip included.
Had the same problem here in Europe a while ago. Packets of whipped topping or birds eye dream whip or dream topping is fine to use instead.
Cool whip is not whip cream. It is fake whip cream.
en.wikipedia.org/
It comes under my list of fake food and I wouldn't touch it with a ten foot pole no matter how good it is. I do not even use margerine though. The purpose of cool whip was for food companies to use up all the by products from the processed products they were making. Then they pass them off to the public as "low cal" or "non dairy". It is kind of like non fat half 'n half. There is no such thing. I try to keep chemicals out of my kitchen.
Cool Whip is a brand name for frozen ready to use whipped topping.
There's a good reason you can't find it it your country. Your country is smarter and cares more about your health than the US does. Our country is run by agencies that get pay offs from large food factories that make fake food that is extremely bad for your health. Of course they make it taste good because nobody would pay for health destroying chemicals if they didn't "taste good". By the way they taste good because the food industry has trained our taste buds from a very early age. Did anyone see Jamie Oliver's Food Revolution and what is happening to children's perception of what tastes good. It was shocking. Anyway stay with what Mother Nature created.
Cool Whip is a artificial whipped cream that will hold up in a recipe. It is made from hydrogenated vegetable oil (coconut and palm kernel oils), sweeteners, flavoring, and preservatives. It tastes very good. I prefer to use heavy cream, but if you are making a recipe like pie topping, etc. whip cream might not hold up. I get heavy whipped cream to hold up a little better by adding a melted marshmallow when I am whipping it. Cool Whip might not be sold in your area.
Thank you to everyone who responded to my request for "what is cool whip", we do have I have discovered whipped cream in a pressure pak can, so thank you all who took the trouble to answer my query Jean, Maffra, Australia
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Please, could you tell me what Cool Whip is? I live in Malta, Europe and I've never seen it in the supermarkets? I seem to see it in a lot of U.S. recipes. Many thanks.
Cettina from Malta, Europe
Cool Whip is a brand of imitation whipped cream called a "whipped topping" by its manufacturer. It is used as a dessert topping and in some no-bake pie recipes. It is generally described as "non-dairy" as it contains no cream or milk and no lactose, though it does contain the milk-derived protein sodium caseinate.
Cool Whip was introduced in 1967 by the Birds Eye division of General Foods. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Birds Eye later merged with Kraft Foods and Philip Morris, eventually becoming part of Altria Group.
Cool Whip technology was invented by Tommy Finucane [citation needed], a scientist at the Tarrytown Laboratories of General Foods. The key to the technology was the creation of a whipped cream-like product that could be distributed in a frozen state by General Foods and grocery chains and kept in the refrigerator. This had never been done before and represented a major breakthrough in food preservation.
It is sold in 8 oz (226 g) and larger plastic tubs and is distributed through grocery outlets in a frozen state, and is refrigerated in the home prior to serving. Each nine gram serving provides 25 calories (105 J) of which 15 cal (63 J) are fat.
Current varieties sold are: original, extra creamy, light, reduced fat, free (fat-free), sugar-free, and, seasonally (traditionally summer), strawberry. Chocolate has now been reintroduced and French vanilla has been added to the mix. In Canada fat free is known as ultra-low fat.
Cool Whip is made of water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate, vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse), and beta carotene. In some markets, Cool Whip is available in an aerosol can using nitrous oxide as a propellant.
According to a recent Wired Magazine article, consumers are paying 41 cents per ounce for mostly water and air; twice the cost of homemade whipped cream.
Cool Whip is manufactured in Avon, New York for the United States and Canadian markets
(07/19/2007)
By Cindy Ward
I think you could substitute whipped heavy cream (with maybe a bit of sugar and vanilla extract) for any recipe calling for Cool Whip. It might not last as long (no preservatives), but it should taste better.
(07/19/2007)
By Jess
Cool Whip is yummy. Here is the website for it: kraftfoods.com (07/21/2007)
In Europe, Dream Topping (that comes in sachets) is the closest equivalent. (07/25/2007)
By Jenny
