What’s the difference between Cool Whip vs. whipped cream? It’s actually quite simple. Ingredients, taste, texture, and nutritional value set them apart.
Whipped cream, with its lush richness and velvety texture, is a delight that’s hard to resist.
Cool Whip is the ultimate convenience. It elevates any dessert at a moment’s notice.
Do you go for the convenience and nostalgia of Cool Whip? Or do you embrace your inner chef and whip up fresh whipped cream? Keep reading to find out the best choice!
Cool Whip and Whipped Cream Similarities
Whipped cream and Cool Whip share common attributes. Visually, they’re difficult to tell apart, as they have the same airy and fluffy texture.
Both Cool Whip and whipped cream accent desserts.
You’ll catch them topped on pies, over hot chocolate, or hiding inside a nice cream puff. They’re both sweet and light, giving your dessert that “wow” factor.
The foundation of Cool Whip and whipped cream lies in their dairy contents.
They’re derived from various dairy sources, including milk and cream. This gives them their distinctive taste and creaminess.
Cool Whip and Whipped Cream Differences
Cool Whip and whipped cream are popular toppings used in desserts but have some notable differences. Here are the main distinctions between the two:
1. Ingredients: Cool Whip is a commercially produced whipped topping. Meanwhile, whipped cream is made from heavy cream.
Cool Whip typically contains skim milk, milk derivatives, and other ingredients that help it last longer.
Whipped cream is made by whipping heavy cream until it reaches a light and fluffy consistency. But you can also find canned whipped cream in grocery stores.
2. Texture: Cool Whip has a more stable and firm texture than whipped cream. It holds its shape well and is used for decorative purposes.
Whipped cream has a lighter and softer texture and melts more quickly than Cool Whip.
3. Taste: Cool Whip has a sweet, creamy flavor, but some find it less natural tasting than whipped cream.
Whipped cream has a rich, creamy flavor because of the high-fat content of heavy cream.
4. Nutritional differences: Whipped cream is higher in calories and fat than Cool Whip because it is made from heavy cream.
Cool Whip is a ready-to-use product. It’s often marketed as a lower-calorie alternative. However, it contains additives that some people prefer to avoid.
What is Cool Whip?
Cool Whip is a famous brand of whipped dessert topping. It was invented by food scientist William A. Mitchell of General Foods in 1966.
Because of its convenience, Cool Whip has been a staple in many American households. It’s light, sweet, creamy, and comes in a tub, ready to use.
Cool Whip Ingredients
The ingredients in the original Cool Whip are water and hydrogenated vegetable oil (including coconut and palm oils).
It packs high fructose corn syrup, skim milk, light cream, and a milk derivative. Cool Whip also has natural and artificial flavors and xanthan and guar gums for structure.
Last, it has additives like polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).
Cool Whip Texture
Cool Whip has a light, fluffy texture. It’s similar to whipped cream but holds its shape longer.
It has a sweet taste and a smooth consistency. Cool Whip is a popular topping for pies, cakes, and ice cream.
Is Cool Whip Keto?
Cool Whip is not considered keto-friendly. It contains sugars and hydrogenated oils, which do not align with a typical ketogenic diet.
However, some people on a more relaxed keto diet may occasionally include small amounts.
How Long Does Cool Whip Last?
An unopened tub of Cool Whip will generally last for about 2 weeks in the refrigerator. It can also last up to 9 to 12 months in the freezer.
Once opened, Cool Whip should be used within 7 to 10 days if refrigerated. If frozen, use it within 2 weeks after opening. As always, refer to the ‘use by’ date on the packaging.
What is Whipped Cream?
Whipped cream is a dairy product often used as a topping for desserts and beverages. It’s made by beating heavy cream until it becomes light and fluffy. The air is incorporated into the cream during whipping, causing it to fluff up.
Whipped cream can be sweetened, flavored with extracts, and colored with food coloring. It’s commonly used as a topping, as an ingredient, or as a filling in pastries.
You can make whipped cream at home or use store-bought whipped cream in a pinch.
How to Make Homemade Whipped Cream?
You only need a cup of heavy cream, one tablespoon of confectioner’s sugar, and vanilla.
Pop your mixing bowl and whisk into the freezer before starting. Chilled bowls help the cream puff up. Then, get the cream into the chilled bowl and start whipping. Go slow at first, then speed up as it thickens.
Sprinkle the sugar in as the cream stiffens, and add the vanilla. Whip it until it’s rich and cloud-like, standing up in stiff peaks on your whisk.
Don’t overdo it, or you’ll be on the road to butter.
Whipped cream is an easy way to add something special to your desserts.
How Long Does Fresh Whipped Cream Last?
Fresh homemade whipped cream is best served immediately after it’s made.
But if you have leftovers, store them in an air-tight container in the refrigerator. It will stay good for about 24 to 48 hours. Keep in mind that over time, whipped cream will lose its volume.
Using a stabilizer like gelatin helps whipped cream to hold up longer. But even with stabilizers, the texture will change after a few days.
Cool Whip vs. Whipped Cream (Which Is Better?)
Are you looking for a fresh, natural taste? Are you okay with the extra effort and calories? Then, homemade whipped cream might be the way to go.
But if you need a convenient, lower-calorie option, Cool Whip could be a better choice.
It’s always best to choose one that aligns with your dietary needs and taste preferences.
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