Please, could you tell me what Cool Whip is? I live in Malta, Europe and I've never seen it in the supermarkets? I seem to see it in a lot of U.S. recipes. Many thanks.
Cettina from Malta, Europe
Cool Whip is a brand of imitation whipped cream called a "whipped topping" by its manufacturer. It is used as a dessert topping and in some no-bake pie recipes. It is generally described as "non-dairy" as it contains no cream or milk and no lactose, though it does contain the milk-derived protein sodium caseinate.
Cool Whip was introduced in 1967 by the Birds Eye division of General Foods. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Birds Eye later merged with Kraft Foods and Philip Morris, eventually becoming part of Altria Group.
Cool Whip technology was invented by Tommy Finucane , a scientist at the Tarrytown Laboratories of General Foods. 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.
It is sold in 8 oz (226 g) and larger plastic tubs 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 calories (105 J) of which 15 cal (63 J) are fat.
Current varieties sold are: original, extra creamy, light, reduced fat, free (fat-free), sugar-free, and, seasonally (traditionally summer), strawberry. Chocolate has now been reintroduced and French vanilla has been added to the mix. In Canada fat free is known as ultra-low fat.
Cool Whip is made of water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil (CPKO), sodium caseinate, vanilla extract, xanthan and guar gums, polysorbate 60 (glycosperse), and beta carotene. In some markets, Cool Whip is available in an aerosol can using nitrous oxide as a propellant.
According to a recent Wired Magazine article, consumers are paying 41 cents per ounce for mostly water and air; twice the cost of homemade whipped cream.
Cool Whip is manufactured in Avon, New York for the United States and Canadian markets
I think you could substitute whipped heavy cream (with maybe a bit of sugar and vanilla extract) for any recipe calling for Cool Whip. It might not last as long (no preservatives), but it should taste better.
Cool Whip is yummy. Here is the website for it: kraftfoods.com (07/21/2007)
In Europe, Dream Topping (that comes in sachets) is the closest equivalent. (07/25/2007)
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