Were you in the middle of a recipe and came across an ingredient called ‘Cool Whip’? Or maybe you’ve heard the term in a TV show or movie from the US. You’re not alone!
It’s a common product in the US, but not so much in Australia. You may, however, come across it in recipes, which makes it helpful to know what cool whip is in Australia and what you can substitute it with.
What is Cool Whip?
Cool Whip is Kraft’s imitation of whipped cream sold frozen in a tub. It is most commonly used as a topping for desserts in quick and easy recipes. While it is not sold in Australia, it is the most popular brand of whipped topping in America and Canada which is why you might come across it in your recipe searches.
Its major appeal lies in its long shelf life as it can be frozen for a couple of months. Kraft’s ingredient list specifies that Cool Whip is made of: water, glucose-fructose, 22% hydrogenated coconut and palm kernel oil, sodium caseinate, polysorbate 60, natural and artificial flavour, sorbitan monostearate, xanthan gum, guar gum, colour.
Cool Whip is available in: Original, Extra Creamy, Light, Free (fat-free) and Sugar-Free.
Cool Whip substitutes in Australia
In Australia, you can substitute Cool Whip for whipped cream in many recipes that call for it.
You can also make your own whipped cream to get the flavour and consistency how you like! Take a look at the differences between US heavy cream and thickened cream too.
Here are a couple of our favourite recipes that need a good dollop of whipped cream.
History of Cool Whip
Cool Whip was crafted by food scientist George Lorant in 1966 with the intention of creating a cream that could be frozen to ease distribution. When it launched it was a part of the Birds Eye family becoming their largest and most profitable products shortly after launch, today it is part of the Kraft brand.
Recipes with whipped cream
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