Cool Whip is a popular whipped topping that can be used as a substitute for whipped cream in many dessert recipes. It has a light, fluffy texture similar to whipped cream and can be sweetened or flavored to taste. However, there are some important differences between Cool Whip and real whipped cream that impact how well it works as a substitute in recipes.
In the opening paragraphs, we will provide quick answers to key questions about using Cool Whip instead of whipping cream:
– Cool Whip has a longer shelf life and is more convenient than real whipped cream. It does not need to be whipped or refrigerated.
– Cool Whip is made from hydrogenated vegetable oil and high fructose corn syrup, while real whipped cream is made from dairy cream.
– Cool Whip is lighter and fluffier than whipped cream. It whips up into soft, billowy peaks.
– Cool Whip holds its shape well when piped or spooned, while whipped cream can lose its stiffness over time.
– Cool Whip has a milder flavor than real cream. It tastes sweeter due to added sugar.
– In recipes, Cool Whip cannot replicate the rich taste of real whipped cream. But it can provide a light, creamy texture.
Differences Between Cool Whip and Whipped Cream
To understand if and when Cool Whip can substitute for whipped cream, it helps to first look at what distinguishes the two products:
Ingredients
Whipped cream is made by whisking or whipping liquid dairy cream to incorporate air bubbles and thicken it. The main ingredients are heavy whipping cream and sometimes a small amount of sugar or vanilla extract.
Cool Whip consists mostly of water, hydrogenated vegetable oil (vegetable fat), and high fructose corn syrup. It may contain milk or cream as minor ingredients. But it does not contain enough dairy fat to technically be considered whipped cream.
Texture
When whipped, Cool Whip has a lighter, airier texture than real whipped cream. It whips up into very soft, billowy peaks that are almost twice the volume of whipped cream.
Whipped cream has a thicker, richer consistency. It holds its shape but is not as ethereally light as Cool Whip.
Flavor
Whipped cream has a delicate dairy flavor accented by sweetness and vanilla. Cool Whip tastes sweeter, since it contains added sugar. It has a milder flavor due to the lack of dairy fat.
Shelf Life
Once whipped, heavy cream only stays fresh for a day or two when refrigerated. Cool Whip can last unrefrigerated for weeks. It does not need to be whipped before use.
Nutrition
Whipped cream provides calories mostly from fat. Cool Whip has roughly half the fat content and higher amounts of carbohydrates and added sugars.
Here is a nutritional comparison between the two:
| Nutrition Facts per 2 Tbsp | Whipped Cream | Cool Whip |
|---|---|---|
| Calories | 52 | 25 |
| Fat | 5g | 2g |
| Carbs | 1g | 3g |
| Protein | 0g | 0g |
| Sugars | 1g | 3g |
As you can see, Cool Whip lacks the high fat content of real whipped cream. But it provides a comparable lighter, “whipped” texture by incorporating air into vegetable oil and stabilizers.
Benefits of Using Cool Whip
Given the differences between the two products, what are the advantages to using Cool Whip instead of whipped cream?
Convenience
Cool Whip eliminates the step of whisking or whipping cream. It comes pre-whipped in a tub or spray can, ready to use instantly. There’s no need to whip it each time.
Longer Lasting
Once whipped cream is made, it only lasts about 1-2 days refrigerated. An unopened tub of Cool Whip lasts for 4-6 weeks at room temperature. It stays fresh for around 3 weeks refrigerated after opening.
Holds Shape Better
Cool Whip is thicker than real whipped cream, so it pipes and scoops nicely. Whipped cream can start to lose structure, deflate, and become runny within a couple hours. Cool Whip’s stabilizers help it hold its shape for longer.
Requires No Dairy
For vegan recipes or those with dairy restrictions, Cool Whip provides a fluffy whipped texture without using cream.
Lower Fat
With roughly half the fat and calories per serving, Cool Whip can be a lower fat alternative if fat content is a concern.
Lower Cost
Purchasing pre-made Cool Whip is often cheaper than buying heavy whipping cream. There’s the added cost savings of not having to whip it yourself.
So in summary, Cool Whip offers convenience, structure, and a dairy-free alternative at lower cost. For situations where those benefits outweigh the superior flavor of real cream, it can be the preferred choice over whipped cream.
Downsides of Using Cool Whip
However, there are some downsides to be aware of when using Cool Whip instead of whipped cream:
Less Creamy Texture
Cool Whip is lighter and fluffier. Real whipped cream has a richer, creamier mouthfeel. For recipes where texture is key, Cool Whip may not provide the right consistency.
Not Ideal Flavor
Whipped cream has a delicate dairy taste that Cool Whip cannot replicate. Cool Whip is sweeter but lacks depth of flavor.
Contains More Additives
Whipped cream contains minimal ingredients – just cream and sometimes sugar. Cool Whip includes hydrogenated oils, high fructose corn syrup, stabilizers and emulsifiers to make it light and fluffy.
Less Nutritious
Whipped cream provides healthy fats and nutrients that Cool Whip does not. For some, the more natural ingredient profile of real cream is preferred.
So Cool Whip may not always provide the ideal flavor, texture, nutrition, or ingredient list for those looking for the qualities of real whipped cream. Keep these drawbacks in mind when deciding whether to use it as a substitute.
How to Substitute Cool Whip for Whipped Cream
In spite of its differences from whipped cream, Cool Whip can successfully stand in for it in some recipes provided a few adjustments are made:
Reduce Any Added Sugar
Since Cool Whip is already sweeter than whipped cream, cut back on any extra sugar in the recipe by 1/4 to 1/3. Taste as you go to ensure it does not become overly sweet.
Mind Piping and Shaping
Cool Whip holds its shape better than whipped cream when piped or scooped. Be careful not to over-pipe or the dessert can become too stiff or sturdy.
Use It Straight from the Fridge
Cool Whip right out of the fridge helps provide the thickness needed in recipes calling for whipped cream. Letting it sit at room temp can make it become too soft and loose.
Combine It With Heavy Cream
For more authentic flavor and richness, try folding a dollop of Cool Whip into some freshly whipped heavy cream. This provides a nice middle ground.
Avoid Cooking It
Unlike real cream, Cool Whip will tend to break down and separate when cooked or baked. Reserve it for adding as a topping or filling after cooking.
With a little care taken to prevent excess sweetness or a gluey texture, Cool Whip can passably mimic whipped cream in desserts, hot chocolates, fruit toppings and more.
Recipes That Work with Cool Whip
Certain recipes and applications lend themselves well to using Cool Whip in place of whipped cream. Ideal choices include:
Puddings and Mousses – The light fluffiness of Cool Whip makes an excellent pairing for creamy desserts like chocolate pudding, lemon mousse or banana cream pie filling.
Ice Cream Toppings – Hot fudge, caramel sauce, crushed candy and other ice cream toppings blend well with the mild sweet Cool Whip taste.
Fruit Salads – Diced fruit salads stay nicely coated and unified when folded together with Cool Whip versus whipped cream.
Cocoa and Coffee Drinks – A dollop of Cool Whip tastes delicious on top of hot cocoa, milkshakes and iced coffee beverages.
Cakes and Cupcakes – Cool Whip makes a great light frosting for sponge cakes, angel food cake and cupcakes when piped on straight from the fridge.
Parfaits – Layers of Cool Whip with granola, yogurt, fruit and nuts help build pretty parfaits that hold together nicely.
For recipes where the distinct dairy taste and richness of whipped cream is less important, Cool Whip can add a similar creamy texture and sweet flavor.
Recipes to Avoid with Cool Whip
On the other hand, some recipes truly depend on the qualities of real whipped cream. Avoid Cool Whip as a substitute when making:
Whipped Cream Toppings – For topping shortcakes, pies or sundaes, real freshly whipped cream provides superior taste and texture.
Cream Sauces – Making pan sauces with cream risks Cool Whip breaking down with extended cooking and reducing.
Meat Tenderizing – Marinating meats in cream helps tenderize them. Cool Whip’s stabilizers interfere with this process.
Cream Soups – The richness of full dairy cream is needed for the best tasting cream soups and chowders.
Whipped Cream Frosting – Buttercream and decorators frosting rely on the flavor of real cream for balance with the sweetness.
Tiramisu – Soaking ladyfingers in a rich blend of cream and eggs makes an authentic tiramisu that Cool Whip cannot replicate.
For anything requiring real whipped cream’s fresh taste, viscosity when cooked, or ability to tenderize, it’s best to avoid substituting Cool Whip. Stick with the real thing.
Nutritional Impact of Replacing Whipped Cream with Cool Whip
Since Cool Whip is lower in fat and calories than full-fat whipped cream, some may consider it a healthier option. Here is how the nutrition differs when swapping it into a recipe:
Fewer Calories and Fat
Using Cool Whip will reduce the calories, saturated fat, cholesterol and protein versus an equivalent amount of whipped cream. This can create a less calorie-dense dessert.
Higher Carbs and Sugar
The tradeoff is that Cool Whip has more added sugars and carbohydrates. People managing blood sugar levels might need to be mindful of larger portion sizes.
Less Nutrient Dense
Whipped cream provides more healthy fats and fat soluble vitamins (A, D, E, and K) that are lacking in Cool Whip. Overall, real cream offers more nutritional benefits.
Here is a comparison of the nutrition stats in a typical serving of strawberry shortcake made with each option:
| Nutrition per Serving | With Whipped Cream | With Cool Whip |
|---|---|---|
| Calories | 185 | 140 |
| Fat | 9g | 4g |
| Carbs | 26g | 28g |
| Protein | 3g | 2g |
| Sugar | 4g | 7g |
So while Cool Whip may cut calories and fat, real whipped cream offers more overall nutrition per serving. It provides healthy fats and fewer added sugars.
Price Difference Between Cool Whip and Whipped Cream
Another consideration when deciding whether to use Cool Whip or whipped cream is cost. Here is an overview of the price difference:
Cool Whip Tub
– $2.50 – $3.50 per 8 ounce tub
– Equivalent to 2 cups whipped
– Comes to $1.25 to $1.75 per cup
Whipped Cream
– Heavy whipping cream, 1 pint – $3 to $4
– Makes 2 cups whipped cream
– $1.50 to $2 per cup
Whipped Cream Can
– 8 oz can, makes 2.5 cups – $3 to $4
– $1.20 to $1.60 per cup
So Cool Whip tubs offer a slight savings over fresh whipped cream. But aerosol whipped cream cans provide the convenience of Cool Whip at a similar or lower price point.
Overall, Cool Whip does provide some cost savings over buying cream and whipping it. But the convenience of ready-to-use whipped cream in a can helps close the price gap.
Conclusion
Cool Whip can be used as a substitute for whipped cream in some cases, but lacks the fresh flavor, rich texture, and nutritional benefits of real cream. Its pros are mainly convenience, stability and lower cost. Cool Whip works best in recipes where a light, mildly sweet whipped texture is desired, like fruit salads, ice cream sundaes and parfaits. But for simply topping dishes, accenting coffee drinks, and recipes that cook or bake the cream, stick with real whipped heavy cream for ideal results. Consider blending a bit of Cool Whip into freshly whipped cream as a compromise. And opt for the refrigerated tub over the non-dairy whipped topping for better consistency. With proper precautions, Cool Whip can fill in for whipped cream in a pinch, but works best in specific applications versus as an all-purpose substitute.