Cool Whip and whipped cream are two popular whipped toppings used in desserts, on ice cream, and more. Both can add lightness and a sweet flavor to dishes, but they have some differences when it comes to ingredients, texture, taste, and nutrition. This article will compare Cool Whip vs. whipped cream looking at how they are made, how they taste, their nutrition facts, and overall pros and cons to help you decide which is the better choice for your needs.
What is Cool Whip?
Cool Whip is a brand name for a whipped topping made by Kraft Foods. It is a non-dairy whipped cream substitute that is made from water, hydrogenated vegetable oil, high fructose corn syrup, and less than 2% of skim milk, light cream, and sodium caseinate.
Cool Whip was invented in 1966 and was Kraft’s answer to making an affordable, stable whipped cream product that could stay on the shelf without refrigeration. It uses vegetable oil instead of dairy cream, meaning it has a longer unrefrigerated shelf life.
When you buy Cool Whip at the grocery store today, it is sold refrigerated in a tub or in ready-to-use containers. Refrigerated Cool Whip will last about 4-6 weeks after opening when stored properly in the fridge.
Cool Whip Ingredients
Here are the main ingredients found in Cool Whip:
– Water
– Hydrogenated vegetable oil – This gives Cool Whip a creamy, whipped texture. The oil is hydrogenated so that it remains solid at room temperature.
– High fructose corn syrup – A sweetener that also helps stabilize the structure.
– Less than 2% of skim milk – A small amount of milk helps contribute to flavor.
– Light cream
– Sodium caseinate – A milk protein that acts as a stabilizer.
As you can see, Cool Whip gets its texture from hydrogenated oils, while real whipped cream gets its thickness from whipping dairy cream with air bubbles.
What is Whipped Cream?
Whipped cream is made by whisking or whipping heavy whipping cream until soft peaks form. Whipping incorporates air into the cream, making it light, fluffy, and doubled in volume.
The ingredients in whipped cream are simple – it’s just heavy whipping cream. Heavy whipping cream, also called heavy cream, contains between 36-40% milk fat. This high fat content allows it to whip up into silky, billowy whipped cream.
Whipped cream is not stable at room temperature like Cool Whip. It needs to be stored refrigerated and is best whipped fresh right before serving. Refrigerated heavy cream that has not been whipped will last 1-2 weeks past its printed expiration date.
Whipped Cream Ingredients
Whipped cream contains only one ingredient:
– Heavy whipping cream (liquid cream with 36-40% milkfat)
When you whip heavy cream, air bubbles are incorporated into the fat molecules, turning the liquid cream into a luscious, semi-solid whipped cream.
How is Cool Whip Made?
The process to make Cool Whip involves whipping together a mixture of water, hydrogenated vegetable oil, sweeteners, milk proteins, and various stabilizers in a mixer.
Here is a basic overview of how Cool Whip is manufactured:
1. The liquid ingredients like water, skim milk, and light cream are combined in large vats.
2. Hydrogenated vegetable oils like palm, palm kernel, coconut, and soybean oil are added and the mixture is heated slightly to melt the oils.
3. Sugar syrups like high fructose corn syrup are poured in for sweetening.
4. Milk proteins like sodium caseinate and whey are added for texture.
5. Stabilizers and emulsifiers like polysorbate 60, sorbitan monostearate, and xanthan gum are added. These help bind all the ingredients together.
6. Natural and artificial flavors and colors are stirred in for taste and appearance.
7. The mixture is pumped through an aerator which whips tiny air bubbles into it. This gives Cool Whip its light, whipped texture.
8. The whipped mixture is cooling through a chilling system.
9. Finally, the Cool Whip is packaged into tubs, tubes, or containers.
So while real whipped cream is simply whipped dairy cream, you can see that Cool Whip goes through an elaborate mechanical process to achieve its whipping effect without using cream.
How is Whipped Cream Made?
Whipped cream is made by whisking or whipping liquid heavy cream to incorporate air bubbles and thicken it. Here is an overview of how to make freshly whipped cream:
1. Start with chilled heavy whipping cream straight from the refrigerator. Cold cream whips faster than room temperature cream.
2. Pour the cold cream into a large bowl. Use a stand mixer, hand mixer, or wire whisk to whip it.
3. Whip the cream starting slow, then increasing speed as it thickens. Whip just until stiff peaks form.
4. Adding a small amount of sugar (about 1-2 tablespoons per cup of cream) helps stabilize the whipped cream. Vanilla extract, chocolate syrup, or other flavors can also be added.
5. Whip just until the cream doubles in volume and holds stiff, upright peaks when you lift the beater. Do not overbeat or it can turn grainy and butter-like.
6. Use the freshly whipped cream right away or store covered in the refrigerator. Properly whipped cream will hold its peaks for 4-6 hours.
So you can see that homemade whipped cream is made completely naturally by whipping dairy cream. Cool Whip cannot naturally whip cream due to its lack of high fat dairy content.
Taste Comparison
When it comes to taste, there are some major differences between the flavor of Cool Whip versus real whipped dairy cream:
Cool Whip
– Sweet flavor – Cool Whip tastes quite sweet due to containing corn syrup and added sugar. It has a strong vanilla taste.
– Mild dairy flavor – Since Cool Whip only contains a small amount of milk, its dairy flavor is subtle.
– Smooth, slightly oily, medium-thick texture – The vegetable oil gives it a slick, somewhat artificial mouthfeel.
– Long-lasting sweetness – The sweetness persists on the palate without fading.
Homemade Whipped Cream
– Natural dairy sweetness – Real whipped cream has some natural sweetness from the dairy cream. No need to add much additional sugar.
– Rich dairy flavor – You get a nice milky, buttery, vanilla tone from the heavy cream.
– Light, fluffy texture – Whipping gives it a soft, cloud-like texture that melts smoothly on the tongue.
– Fading sweetness – The sweetness is not overpowering and fades pleasingly after tasting.
– Fresh taste – Whipping the cream right before using gives a fresher, less artificial taste.
So in summary, Cool Whip has a very sugary sweet flavor and oily mouthfeel, while freshly whipped real cream has a delicate milky sweetness and fluffy melt-in-your-mouth texture.
Nutrition Comparison
There are also big differences between the nutrition facts of Cool Whip versus whipped cream:
Cool Whip Nutrition Facts
| Serving Size | 2 tbsp |
|---|---|
| Calories | 25 |
| Fat | 2g |
| Carbs | 2g |
| Protein | 0g |
| Sugar | 2g |
As you can see, Cool Whip is low in fat since it contains vegetable oil instead of cream. It’s also lower in calories than real whipped cream.
However, Cool Whip offers little protein or nutritional value beyond added sugars.
Whipped Cream Nutrition Facts
| Serving Size | 2 tbsp |
|---|---|
| Calories | 51 |
| Fat | 5g |
| Carbs | 1g |
| Protein | 0g |
| Sugar | 1g |
In comparison, whipped cream gets the majority of its calories from fat since it is high in dairy cream. It contains minimal sugars.
Whipped cream offers the nutritional benefits of milk fat like vitamins A and D, calcium, and some protein.
So Cool Whip may be the lighter option, but whipped cream provides more nutritional benefits from its high cream content.
Price Comparison
When comparing prices for Cool Whip versus whipped cream, Cool Whip is generally the more budget-friendly option:
– Cool Whip: Approximately $2.50 for an 8 oz tub of Cool Whip. This is about $0.30 per oz.
– Heavy Cream: Around $3.00 for 1 pint (16 oz) of heavy whipping cream. This comes out to around $0.20 per oz.
– Ready-to-use Whipped Cream: About $3.00 for an 8 oz tub of pre-made whipped dessert topping. This equals around $0.40 per oz.
So per ounce, Cool Whip is a little cheaper than buying cream to whip yourself, and significantly cheaper than ready-to-use whipped cream.
Of course, taste and nutrition are important factors as well. But if you are trying to save money, Cool Whip provides more ounces of topping for less money compared to real whipped dairy cream.
Convenience Comparison
For convenience, Cool Whip has a major advantage over real whipped cream:
Cool Whip Convenience:
– Available ready-to-use – No preparation needed, just open and serve.
– Refrigeration not required before opening – Stays shelf-stable for months unrefrigerated.
– Lasts long refrigerated – Keeps up to 4-6 weeks refrigerated after opening.
Whipped Cream Convenience:
– Requires active prep time – Need 10-15 minutes to chill bowl + cream and whip by hand or machine.
– Must be refrigerated – Heavy cream must be stored chilled.
– Short shelf life – Only lasts 4-6 hours after whipping before collapsing.
So in terms of saving time and avoiding waste, Cool Whip is significantly more convenient than homemade whipped cream. Cool Whip eliminates the step of whipping the cream yourself, plus it lasts much longer after opening.
Taste Preferences
Whether you prefer the taste of Cool Whip vs. whipped cream often comes down to personal taste preferences:
You may enjoy Cool Whip more if:
– You like very sweet flavors – Cool Whip is sweeter than unsweetened whipped cream.
– You don’t like the taste of dairy – Cool Whip has a milder, less fatty dairy flavor.
– You prefer smooth textures – Cool Whip can have a slick, cool mouthfeel.
You may prefer whipped cream more if:
– You enjoy natural dairy flavors – Whipped cream has a pure, milky, buttery taste.
– You don’t like Added oils or sweeteners – Whipped cream contains only cream.
– You like light, melt-in-your-mouth textures – Freshly whipped cream practically melts on your tongue.
So think about your own preferences for sweetness, creaminess, and textures when choosing between Cool Whip and real dairy whipped cream.
Common Uses
Some common ways to use Cool Whip or whipped cream include:
Cool Whip uses:
– Topping for fruit, pies, ice cream sundaes
– Filling or frosting for cakes
– Fruit dips
– Topping for hot chocolate or milkshakes
– Mixing into desserts like trifles or banana pudding
Whipped cream uses:
– Topping for desserts – Used fresh right after whipping
– Filling for layer cakes, cupcakes, cream puffs
– Fruit dips
– Hot chocolate, milkshakes, Irish coffee toppings
– Decorating desserts – Can pipe whipped cream decoratively
Some tips:
– Cool Whip can be used for frosting cakes or desserts that need to be assembled in advance, since it holds up better than whipped cream over time.
– Freshly whipped cream is best for toppings or fillings that will be used right away like ice cream sundaes, since it deflates quickly.
– Whipped cream can add luxurious taste and texture to hot drinks when topped immediately before drinking.
So in summary, both can be used in similar applications, but Cool Whip works better for storage and whipped cream tastes best freshly piped or dolloped on top right before serving.
Pros and Cons Comparison
Here is a full summary comparing the pros and cons of Cool Whip versus real whipped cream:
Cool Whip
Pros:
– More budget-friendly
– Convenient ready-to-use tub
– Lasts long refrigerated after opening
– Great shelf stability unrefrigerated
– Adds sweet flavor
Cons:
– Higher in unhealthy hydrogenated oils
– Contains high fructose corn syrup
– Less natural dairy flavor
– Not as fluffy texture when thawed
– Minimal nutrition
Whipped Cream
Pros:
– All-natural ingredient – just cream
– Nutritious milk fat
– Fresh, sweet dairy taste
– Light, fluffy texture
– Pipeable and dollopable
Cons:
– More expensive per ounce
– Must be freshly whipped before use
– High fat from dairy cream
– Requires refrigeration
– Only lasts 4-6 hours after whipping
So in summary, Cool Whip is more affordable, convenient, and versatile for storage. But for best flavor and texture, freshly whipped real cream can’t be beat.
Final Recommendation
So which is better – Cool Whip or whipped cream?
For the ultimate in fresh flavor and creamy texture, go with real whipped heavy cream. The effort to whip fresh cream is worth it for the light, delectable flavor and melt-in-your-mouth feel. The natural dairy taste shines when served ASAP on top of desserts, hot drinks, or as a dip.
But for convenience, longer shelf life, affordability, and mixing into recipes that require refrigeration, Cool Whip can’t be matched. Its sweet flavor and store-bought practicality make it ideal for layer cakes, frostings, fruit salads that need to hold up over time.
So weigh your priorities – if you don’t mind the indulgent pampering of whipping small batches of fresh cream as needed, go for the real thing. But when you need a sturdy, ready-to-spread whipped topping at the drop of a hat, keep Cool Whip in stock.
Ultimately taste, texture, nutrition, convenience, and cost come into play when deciding between Cool Whip and whipped cream. Evaluate what qualities are most important for your particular dessert or application, and let your preferences guide you to the best choice!