Cool Whip is a light, fluffy whipped topping that many people love to use as frosting on cakes and cupcakes. However, since Cool Whip is made with real cream and air, it can sometimes lose its shape or melt if not stabilized properly. Thankfully, there are some easy tricks to stabilize Cool Whip to help it hold its shape and texture when being used as a frosting.
What Makes Cool Whip Unstable?
Cool Whip is an emulsion of cream, air, and stabilizers like guar and xanthan gums. It is the incorporation of air into the cream that gives Cool Whip its light, fluffy texture. However, all the air bubbles make Cool Whip unstable. When it is exposed to conditions that cause the air bubbles to pop and escape, Cool Whip will lose its fluffiness and become runny or soupy. Things that can make Cool Whip unstable include:
– Warm temperatures – Heat causes the air bubbles in Cool Whip to expand and pop. Even room temperature conditions can be too warm.
– Vibration – Shaking or stirring Cool Whip vigorously will cause the air bubbles to break down.
– Time – As Cool Whip sits, air slowly escapes and causes it to deflate.
– Pressure – Any pressure, like from frosting a cake or piping through a tip, can force air out.
Tips for Stabilizing Cool Whip
Follow these tips to help stabilize Cool Whip when using it as a frosting:
Keep it chilled
Always work with Cool Whip straight from the fridge or freezer. The colder it is, the more stable the whipped structure will be. Do not let it sit out at room temperature.
Avoid overbeating
When whipping thawed Cool Whip, mix it gently with a rubber spatula just until soft peaks form. Do not overmix or it can cause the air bubbles to break down.
Whip in powdered sugar
For added stability, sift in 1 cup of powdered sugar per 8 ounces of Cool Whip and fold it in gently. The powdered sugar will absorb some moisture and thicken the Cool Whip.
Add a stabilizer
Mixing in a little extra stabilizer like powdered gelatin, cornstarch, or cream cheese helps fortify the whipped structure. Start with about 1/2 teaspoon per 8 ounces of Cool Whip and mix until just incorporated.
Consider making an ermine frosting
For the most stable Cool Whip frosting, make an ermine style frosting. This involves whisking Cool Whip with a hot flour and milk mixture that has been cooked on the stove. The hot liquid deactivates the stabilizers in the Cool Whip so they set up again as it chills.
Work quickly
When frosting a cake with Cool Whip, work swiftly and do not overwork it. The more it is handled and spread, the more the air bubbles will break down. Chill the finished cake to help set the frosting.
Avoid excessive heat
Do not place the Cool Whip frosted cake anywhere with warm temperatures or direct sunlight. The heat can cause the frosting to melt or become soft.
Cool Whip Frosting Recipes
Here are some great Cool Whip frosting recipes that use the stabilizing methods mentioned above:
Powdered Sugar Cool Whip Frosting
– 1 8-ounce tub thawed Cool Whip
– 1 1/2 cups powdered sugar
– 1/2 tsp vanilla extract
Gently fold the powdered sugar and vanilla into the Cool Whip until just combined. Use immediately on cakes or cupcakes.
Cream Cheese Cool Whip Frosting
– 1 8-ounce tub thawed Cool Whip
– 4 ounces cream cheese, softened
– 3/4 cup powdered sugar
– 1/2 tsp vanilla
Beat the cream cheese with powdered sugar and vanilla until smooth. Gently fold into the Cool Whip until uniformly mixed.
Ermine Cool Whip Frosting
– 1/4 cup all-purpose flour
– 1 cup milk
– 1 8-ounce tub thawed Cool Whip
– 1 cup sugar
– 1 tsp vanilla
In a small saucepan, whisk together the flour and milk until smooth. Heat over medium, stirring frequently, until thickened, about 5 minutes. Let cool completely. Gently mix into the Cool Whip until evenly incorporated. Mix in sugar and vanilla.
Italian Meringue Cool Whip Frosting
– 1 8-ounce tub thawed Cool Whip
– 1/2 cup sugar
– 2 large egg whites
– 1/4 tsp cream of tartar
– 1/2 tsp vanilla
Make an Italian meringue by heating sugar and egg whites over a double boiler until hot and sugar dissolves. Whip with mixer until stiff, glossy peaks form. Gently fold meringue and vanilla into Cool Whip.
Tips for Frosting Cakes with Cool Whip
Follow these tips for getting beautifully frosted cakes with stable Cool Whip frosting:
– Chill cake layers for 30-60 minutes before frosting
– Work with small batches of frosting at a time
– Spread frosting gently and quickly
– Start with a thin crumb coating layer
– Chill cake 30 minutes after crumb coat before final frosting layer
– Frost sides first, then top
– Dip spatula in hot water and shake off excess before smoothing
– Decorate cake quickly once frosted
– Refrigerate cake to set frosting before serving
Can You Freeze Cool Whip Frosting?
While Cool Whip on its own can be frozen, Cool Whip frosting does not freeze well. The whipped structure will partially break down in the freezer, causing weeping and an uneven texture when thawed. It is best to frost your cake and serve it fresh. Leftover plain Cool Whip can be frozen and used later to make more frosting as needed.
Troubleshooting Cool Whip Frosting
Problem: Frosting is runny
– Cool Whip was too warm when mixed
– Frosting sat at room temperature too long
– Overmixed or overhandled frosting
Solution: Chill frosting to firm it up before using. Stabilize with powdered sugar or gelatin. Work swiftly when frosting cake.
Problem: Frosting won’t pipe well
– Cool Whip has deflated too much
– Frosting is too soft from temperature
Solution: chill frosting thoroughly before piping. Remix with extra powdered sugar or cream cheese to stiffen it.
Problem: Frosting is grainy or lumpy
– Powdered sugar not sifted well enough
– Gelatin or cream cheese not mixed in smoothly
Solution: Resift powdered sugar before adding to Cool Whip. Mix stabilizers slowly on low speed to fully incorporate.
Problem: Frosting is weeping or melting
– Cake or frosting exposed to warm temperatures
– Too much heat used when frosting cake
– Cake not chilled properly before frosting
Solution: Ensure cooled cake layers. Work swiftly to frost cake then refrigerate immediately. Store frosted cake away from direct heat.
Conclusion
Creating beautifully frosted cakes with Cool Whip can take some finesse, but is certainly achievable. Always work carefully to retain its delicate whipped structure. The keys are keeping Cool Whip chilled, moving quickly, and stabilizing it with ingredients like powdered sugar or cream cheese. With the proper handling, Cool Whip can become a light, stable, and delicious frosting for any cake creation. Follow the tips provided and you will have stunning Cool Whip frosting results every time.