While re-reading some older posts recently in my constant search for inspiration, I came across a post on the Butter v. Margarine debate. I talked about the chemical make UP of margarine and how it’s just nastie.
Actually, what sparked it was a Facebook post from an old friend, Jody, down in Florida.
Back in the day, Jody and I had some great times working together, selling network, and setting off alarms.
But I digress.
In one of the comments, someone asked about Cool Whip and what it contained.
Frankly, I missed the query or forgot about it, but as it sparked my interest, I thought, “Why not?”
OK, so it’s been a long time coming.
So here goes.
Clinically, Cool Whip is a brand of imitation whipped cream, referred to as whipped topping by its manufacturer, Kraft-Heinz.
It is used in North America as a dessert topping and in some no-bake pie recipes. It was originally described as “non-dairy” as it contained neither cream nor milk and no lactose; however, it did contain the milk derivative caseinate.
It was 1966 when General Foods’ Birds Eye division introduced Cool Whip. England had won the FIFA World Cup in Soccer, Brigette Bardot was the reigning sex-symbol, Patty Duke and Barbara Eden were TV stars, and Twiggy was on the cover of every fashion rag out there.
The Mamas and the Papas bemoaned Monday, the Beatles assured us we could work it out, and Paul Simon and Art Garfunkel provided the sound of silence.
Captain Kirk told Scotty to beam him UP for the first time, Burger King was letting you have it your way, and United Airlines was encouraging you to fly the friendly skies.
OK, so things have changed!
By 1968, Cool Whip had become the largest and most profitable product in the Birds Eye line UP.
George Lorant, a food scientist at General Foods, created the stuff and pimped it to the bosses as a whipped cream-like product that could be sold in a frozen state and kept for a while in the fridge at home. He claimed each serving had 25 calories.
There were high fives everywhere!
Over time seasonal flavors were added, French vanilla, chocolate, sweet cinnamon, strawberry, peppermint, and even cheesecake.
To date, there is no pumpkin spice.
Can I get a Praise the Lord!
Cool Whip is the most preferred whipped topping brand in the US, and there is a tub of the stuff in just about 45% of American households.
So, what’s in it?
Well, there’s water, hydrogenated vegetable oil, coconut and palm oils, high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysobate 60, sorbitan monostearate, and beta carotene.
Not sure what all that is, but the USDA says we’re fine if we eat it. And we all know our government wouldn’t do anything to harm us, right?
To get to the chase, it’s not like margarine, and it’s probably OK, but really folks, whipping cream at home ain’t all that hard.
Grab a hand mixer, a chilled bowl, 1 and ¼ cups heavy cream, ½ cup sugar, a drop or two of vanilla, and whip it until till there are stiff peaks, and voila! you’re done. Put it in a strainer over a bowl, the excess liquid will seep out and it will last longer.
Healthier, home-made, and cooler than Cool Whip!