Quick Answer
Yes, you can replace whipping cream with Cool Whip in most recipes. Cool Whip is a store-bought whipped topping that can mimic the texture of freshly whipped cream in many desserts and dishes that call for whipping cream. However, there are some differences in taste, consistency, and nutrition to consider.
What is Cool Whip?
Cool Whip is a commercial brand of whipped topping made by Kraft Foods. It is a cream substitute made from water, hydrogenated vegetable oil, high fructose corn syrup, and less than 2% of milk. It comes frozen in a tub and does not require whipping or refrigeration. Cool Whip has a light, fluffy texture similar to whipped cream but is sweeter and more stabilized.
Differences Between Cool Whip and Whipping Cream
Taste
Whipping cream has a rich, dairy flavor while Cool Whip tastes sweeter due to added sugar and corn syrup. Cool Whip also contains more artificial flavors and preservatives to help stabilize it.
Texture
Freshly whipped cream has a light, airy texture. Over time, whipped cream may deflate, separate, and become runny. Cool Whip has stabilizers added so it holds its shape and stiffness longer than real whipped cream.
Uses
Whipping cream is versatile and can be lightly whipped for topping pies or coffee drinks or whipped into stiff peaks for cake frostings. Cool Whip is best used as a topping or folded into recipes gently. It may not perform as well in recipes needing stiff whipped cream.
Nutrition
Whipping cream is high in fat, with 51g total fat and 31g saturated fat per half cup. Cool Whip has 18g total fat and 4g saturated fat per half cup serving. Whipping cream derives its fat from milk while Cool Whip gets fat from hydrogenated oils. Whipping cream has minimal sugar while Cool Whip has over 10g sugars per serving.
| Nutrition Facts per Serving | Whipping Cream | Cool Whip |
|---|---|---|
| Calories | 215 | 53 |
| Total Fat | 51g | 18g |
| Saturated Fat | 31g | 4g |
| Protein | 2g | 0g |
| Carbohydrates | 3g | 4g |
| Sugar | 2g | 11g |
Substituting in Recipes
Here are some tips for replacing whipping cream with Cool Whip:
Volume
Use the same measured quantity of Cool Whip as whipping cream called for in the recipe. For example, replace 1 cup whipping cream with 1 cup Cool Whip.
Add Gently
Fold Cool Whip delicately into recipes instead of vigorous mixing to avoid deflating it.
Adjust Sweetness
Since Cool Whip is sweetened, you may want to reduce sugar in the recipe by 1/4 to 1/2 when substituting. Taste the dish before adding full amount of sugar.
Stabilize Consistency
Add a teaspoon of cornstarch or gelatin when whipping cream is needed to hold peaks and stiffness. This helps Cool Whip better mimic whipped cream.
Chill Well
Allow dishes made with Cool Whip to chill for 2-3 hours before serving so they can firm up. Warm dishes will cause Cool Whip to melt and liquefy.
Dishes You Can Substitute
Pies
Use Cool Whip as the whipped topping on fruit pies, custard pies, cream pies and chilled mousse pies.
Cakes
Frost cakes with Cool Whip or use it as filling between cake layers.
Puddings
Top chilled puddings like chocolate, rice or bread pudding with dollops of Cool Whip.
Parfaits
Layer Cool Whip with fruits, granola, yogurt, cake pieces or puddings to create parfaits.
Hot Chocolate
Top warm hot chocolate with some Cool Whip for a creamy, sweet finish.
Casseroles
Fold in Cool Whip into creamy casserole recipes that call for whipping cream like potato, chicken broccoli or cheese casseroles.
Fruit Salads
Gently mix some Cool Whip into fruit salads for a sweet, creamy fruit salad.
Dishes to Avoid Substituting
There are some recipes where Cool Whip does not work as well as whipping cream:
Cream Sauces
Cool Whip may curdle and separate when boiled or added to hot pan sauces. Use real cream for better stability.
Cream Soups
The texture and taste of cream soups can become odd with Cool Whip substituted for cream. Best to use real dairy.
Whipped Cream
Obviously Cool Whip won’t work for recipes where real whipped cream is required like creamy dessert toppings.
Cream Pie Fillings
The texture and flavor of cool whip does not make a good substitute for cooked cream pie fillings.
Buttercream Frostings
Buttercream needs the structure whipped cream provides to hold its shape, which Cool Whip cannot mimic well.
Savory Dishes
The sweetness of Cool Whip clashes with savory dishes. Use real cream for savory recipes like pastas, soups and gratins.
Storage
An unopened tub of Cool Whip can be stored in the freezer for up to 4-6 months. Once opened, Cool Whip should be used within 2 weeks if refrigerated. It may start to deflate, weep liquid, and become unstable when stored too long.
Conclusion
Cool Whip makes a convenient shelf-stable substitute for whipped cream in most sweet desserts as long as you account for differences in taste, texture and stability. Adjust any added sugar and chill dishes well. Avoid using Cool Whip in recipes needing whipped cream to hold its structure or shape. Check your recipe carefully before substituting to ensure success. With a few tweaks, Cool Whip can mimic the light and fluffy properties of real dairy whipped cream in many desserts and dishes.