Cool Whip

Cool Whip
Product type Whipped topping
Owner Kraft Heinz
Country U.S.
Introduced 1966
Markets Worldwide
Previous owners General Foods
Kraft General Foods
Kraft Foods
Website www.coolwhip.com

Cool Whip is a brand of imitation whipped cream, referred to as a whipped topping by its manufacturer, Kraft Heinz. It is used in North America as a topping for desserts and in some no-bake pie recipes as a convenience food that does not require whipping and maintains its texture without melting.

Cool Whip has a longer shelf life than cream while frozen. On the other hand, it does not have the same flavor and texture as whipped cream, and it costs nearly 50 percent more.[1][2][3][4] It was originally described as "non-dairy" despite containing the milk protein casein; it now also includes milk. The product is sold frozen and must be defrosted in the refrigerator before being used.

Overview

Pumpkin pie topped with Cool Whip

Cool Whip was introduced in 1966 by the Birds Eye division of General Foods, now part of Kraft Heinz. Within two years of introduction, it became the largest and most profitable product in the Birds Eye line of products. Cool Whip is now the most consumed brand of whipped topping in the U.S.[5]

Cool Whip was created in 1966 by food scientist George Lorant.[6] The key advantage of his invention was that the product could be distributed frozen.

Cool Whip is manufactured in Avon, New York, for the American and Canadian markets.[7] It is sold frozen in eight-ounce (226-gram) and larger plastic tubs and is refrigerated prior to serving. Each nine-gram serving provides 25 kcal (105 kJ) of energy, of which 1.5 grams or 15 kcal (63 kJ) are from fat.

Varieties offered include Original, Extra Creamy[8], Light, Free (fat-free),[9] and Sugar-Free (made with NutraSweet). In Canada, the fat-free variety is labeled as Ultra-low Fat. Seasonal flavors include French vanilla, chocolate, and sweet cinnamon, all introduced in 2011; strawberry; peppermint, introduced in 2016;[10] and cheesecake, introduced in 2017.[11]

Cool Whip remains the most popular brand of whipped topping in the United States, with Reddi-wip (whipped cream in an aerosol can) ranking second.[12]

Ingredients

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skim milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a coloring).[13] Cool Whip is available in an aerosol can using nitrous oxide as a propellant.

From its introduction, Cool Whip was labeled and advertised as non-dairy,[14] but as of 2018 it contains skim milk and sodium caseinate, a milk derivative. Even before the skim milk was introduced, Cool Whip was classified in Jewish dietary traditions as dairy because of the sodium caseinate.

See also

Notes

  1. ↑ Patrick Di Justo, "Cool Whip", Wired Magazine 15:05 (April 24, 2007) full text
  2. ↑ Hannah Crowley, "Tasting Whipped Toppings", Cook's Illustrated, 1 April 2016
  3. ↑ "Kraft Cool Whip Whipped Topping Original, 16 Oz - Walmart.com". Walmart.com. Retrieved 2018-01-26.
  4. ↑ "Great Value Heavy Whipping Cream, 16 oz - Walmart.com". Walmart.com. Retrieved 2018-01-26.
  5. ↑ "U.S.: Most eaten brands of whipped topping (cream type) 2011-2014". Retrieved 17 October 2014.
  6. ↑ https://www.uspto.gov/Steyn,+Mark+(November+2004).+%22Tastemaker+With+a+Sweet+Tooth%22.+The+Atlantic..mw-parser-output+cite.citation{font-style:inherit}.mw-parser-output+q{quotes:%22\%22%22%22\%22%22%22'%22%22'%22}.mw-parser-output+code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output+.cs1-lock-free+a{background:url(%22//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png%22)no-repeat;background-position:right+.1em+center}.mw-parser-output+.cs1-lock-limited+a,.mw-parser-output+.cs1-lock-registration+a{background:url(%22//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png%22)no-repeat;background-position:right+.1em+center}.mw-parser-output+.cs1-lock-subscription+a{background:url(%22//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png%22)no-repeat;background-position:right+.1em+center}.mw-parser-output+.cs1-subscription,.mw-parser-output+.cs1-registration{color:#555}.mw-parser-output+.cs1-subscription+span,.mw-parser-output+.cs1-registration+span{border-bottom:1px+dotted;cursor:help}.mw-parser-output+.cs1-hidden-error{display:none;font-size:100%}.mw-parser-output+.cs1-visible-error{font-size:100%}.mw-parser-output+.cs1-subscription,.mw-parser-output+.cs1-registration,.mw-parser-output+.cs1-format{font-size:95%}.mw-parser-output+.cs1-kern-left,.mw-parser-output+.cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output+.cs1-kern-right,.mw-parser-output+.cs1-kern-wl-right{padding-right:0.2em}%0A
  7. ↑ "Kraft Tells Schumer That Cool Whip Plant In Avon Is Unlikely To Close". senate.gov. Archived from the original on January 11, 2009.
  8. ↑ Burros, Marian (25 August 1982). "Food notes". New York Times. This new Cool Whip has been joined by another version described as extra-creamy dairy recipe.
  9. ↑ McKay, Gretchen (11 May 2016). "Cool Whip: Still cool after 50 years". Pittsburgh Post-Gazette. In the ’90s, when dieting was all the rage, it launched its Cool Whip Lite and Cool Whip Free products.
  10. ↑ Schouten, Rebekah (4 Nov 2016). "Slideshow: New limited edition products from General Mills, Kraft Heinz, Hershey". Food Business News. The Kraft Heinz Co. is giving Cool Whip a wintry makeover with its new limited edition Peppermint Cool Whip.
  11. ↑ Sherman, Elizabeth (24 May 2017). "Cheesecake-Flavored Cool Whip Is a Real Thing You Can Buy". Food & Wine.
  12. ↑ "U.S. households: Most eaten brands of whipped topping (cream type) from 2011 to 2015". statista.com. 2015.
  13. ↑ "Cool Whip". Kraft Foods. Retrieved 2018-02-08.
  14. ↑ "Cool Whip Non Dairy (1960s) - Classic TV Commercial". YouTube. Retrieved 2018-03-13.

References

  • William Shurtleff, Akiko Aoyagi, Coffee Creamer, Cottage Cheese, and Icing/Frosting (1900-2013), Bibliography And Sourcebook, SoyInfo Center, 2013 PDF
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