Cool Whip

Cool Whip is a brand of imitation whipped cream named a whipped topping by its manufacturer. It is used in North America as a dessert topping and in some no-bake pie recipes. It was generally described as "non-dairy" as it contained no cream or milk and no lactose; however, it did contain the milk derivative casein. In 2010 both skimmed milk and light cream were added to Original Cool Whip.

Overview

Cool Whip technology was invented by William A. Mitchell, a food chemist at General Foods Corporation. The key to the technology was the creation of a whipped cream-like product that could be distributed in a frozen state by General Foods and grocery chains and kept in the refrigerator. This had never been done before and represented a major breakthrough in food preservation.

Cool Whip is manufactured in Avon, New York for the United States and Canadian markets. It is sold in 8 oz. (226 g) and larger plastic tubs produced by Berry Plastics and is distributed through grocery outlets in a frozen state, and is refrigerated in the home prior to serving. Each nine gram serving provides 25 kcal (104650 J) of which 15 kcal (62790 J) are fat.

The varieties currently sold are Original, Extra Creamy, French Vanilla, Light, Reduced Fat, Free (fat-free), and Sugar-Free, made with Splenda. Strawberry is sold seasonally, typically in the summer. Chocolate has now been reintroduced as well. In Canada the Fat-Free variety is labeled as Ultra-low Fat. In 2008 Cool Whip was introduced in an aerosol can so as to compete with Reddi-wip. French Vanilla has been discontinued and flavors can only be purchased in 5-6 oz bowls called Dips.

According to a Wired Magazine article, consumers are paying 41 cents per ounce for mostly water and air: twice the cost of homemade whipped cream.

Ingredients

See also

References

External links