What is the difference between cool whip and whipped cream

Question: What is the difference between Cool Whip vs whipped cream?

Answer: At some point in your life you have probably internally debated on whether to choose Cool Whip or whipped cream as your whipped topping. Cool Whip is the stuff you find in the grocery store freezer section that comes in a plastic blue and white tub. Whipped cream is found in the dairy section and comes in an aerosol can. Alternately, you can make homemade whipped cream with heavy cream and sugar.

Cool whip and whipped cream are often believed to be the same thing. They are actually quite different products. Let’s take a look at what makes them so different.

Ingredients

Below we have provided the ingredients for original Cool Whip and Reddi Wip. These are two of the most popular choices when it comes to whipped toppings. The most abundant ingredients are listed first. The three main ingredients in Cool Whip are water, hydrogenated vegetable oils, and high fructose corn syrup. Reddi Wip’s main ingredients are cream, water, and sugar. Reddi wip is a much better option than Cool Whip because it is actually made from cream and not oil.

The better option than Cool Whip and Reddi Wip is to make your own whipped cream. All you need is heavy cream and sugar. Check out our recipe here. By making your own whipped cream, you eliminate additives and you control the sugar content.

Cool Whip Ingredients

Cool Whip: Water, Hydrogenated Vegetable Oil (Coconut & Palm Kernel Oils), High Fructose Corn Syrup, Corn Syrup, Skim Milk, Contains Less Than 2% Of Light Cream, Sodium Caseinate, Natural And Artificial Flavor, Xanthan And Guar Gums, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene (Color).

Whipped Cream Ingredients (Store -Bought)

Reddi Wip – Original: Cream, Water, Sugar, Corn Syrup, Nonfat Milk, Contains Less Than 2% Of The Following: Natural And Artificial Flavors, Mono- And Diglycerides, Carrageenan, Propellant: Nitrous Oxide.

Nutrition

We have provided a side-by-side nutritional comparison of Cool Whip vs Reddi Wip below. Which one is better for you? Reddi Wip. However, if you choose Cool Whip as your whipped topping there is not a major difference compared to Reddi Wip. You consume 10 extra calories and .5 extra total fat grams by eating Cool Whip over Reddi Wip.

Taste & Texutre

Cool Whip is thick and holds together nicely when plopped on something like a piece of pie. It does a much better job standing up to heat and sitting out at room temperature than whipped cream.

Reddi Wip is light and creamy. It will quickly dissolve in hot chocolate leaving you wanting more. It works best when eaten on something cold like fruit or pudding so it doesn’t dissolve.

We have heard from people that Cool Whip and Reddi Wip taste the same to Cool Whip tasting like an oily artificial mess. In our opinion, there is definitely an artificial element to the taste of Cool Whip. Cool Whip doesn’t give you a sense that you are eating real whipped up cream like Reddi Wip.

Conclusion

It takes a couple of minutes to make homemade whipped cream from cream and sugar. This type of whipped cream, by far, tastes the best and has the best ingredients. However, we understand that it is convenient to have a store-bought whipped topping in the refrigerator. In this case, Reddi wip is the winner in terms of ingredients, nutrition, and taste.

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Cool Whip is a case study in industrial foods. Whipping cream, on the other hand, is the epitome of French confectionery. 

How could they be the same? Or even remotely similar? 

In short, they don’t have many similarities. But that’s a bold simplification, as we reach for them in the grocery store to bake similar stuff.

We’ll answer all your questions about the differences between cool whip and whipping cream. Furthermore, we’ll branch out to their similarities as well.

Come along, and share our culinary curiosity about these two baking staples; one ancient, and one modern.

Whipping cream vs Cool Whip

Aside from their similar uses, Cool Whip and whipped cream couldn’t be further from each other.

Cool Whip is a vegetable fat-based substance and that’s not much of a “cream” in the classical sense. 

On the other hand, whipped cream has been used for centuries, originating from French cooking. It’s derived from animal fat and milk and is either sold in an aerosol bottle or a carton. 

Today’s confectioners use whipped cream for topping baked goods, but some prefer to use Cool Whip when it’s folded into the cakes and pastries.

Another striking similarity is that Cool Whip has more artificial ingredients like high-fructose corn syrup, additives, stabilizers, and a combination of vegetable oils.

Meanwhile, you can fix up fresh whipping cream by simply beating heavy cream straight from the box. The flavoring is entirely up to you; some vanilla, icing sugar, or any other additions are optional.

Whipped Cream – The Basics

We can’t decide on the whipped cream vs. Cool Whip battle without knowing the basics. So let’s get on with it! 

• Whipping cream must contain at least 36% milk fat. 
• Heavy cream is the same as whipping cream. 
• It’s used as a creaming agent in savory dishes. 
• In baking, whipped cream is a topping or filling. 

What is whipped cream made of? 

Whipping cream is a relatively clear cooking ingredient; it’s made from milk, sugar, and some vanilla. 

Despite the high-fat content, the texture is light and fluffy. When done right, it’s like eating marshmallow clouds. 

The sugar content in whipped cream is significantly higher than in Cool Whip, and so are the calories. 

Its history dates back to the 16th century and ever since it has been a staple in modernist cuisine. (*)

Now let’s compare this to Cool Whip. 

A 101 on Cool Whip

As opposed to milk-heavy whipped cream, Cool Whip was originally dairy free. Even today, it’s made of corn syrup and vegetable oil.

Since 1966, it has been in every American household. As one of the first convenience foods, it was mainly a topping.

Ever since, it’s been a dieter’s dream, with much fewer calories and carbohydrates than whipped cream. Furthermore, there’s an entirely sugar-free line of it. 

Despite the heavier texture, it stays fluffy for hours on end, even without refrigeration. However, it isn’t dairy-free anymore; there’s some skimmed milk in it.

Cool whip and whipped cream are not the same, but they share some similar properties.

Similarities Between Cool Whip and Whipped Cream

Whipped cream from an aerosol spray bottle is not much different from Cool Whip. 

• They can be beaten into the desired consistency, creamy in texture, and sweet in taste.
• Perfect for decorating sweets, cakes, or top ice creams.
• They are the two most popular toppings available.
• Both are airy, light, and fluffy with high-fat content.

The main differences between Cool Whip and whipped cream

To choose Cool Whip or whipped cream, let’s see what sets them apart: (*)

• Cool Whip is best used frozen.
• Whipped cream can be homemade with a few simple ingredients.
• Cool Whip has many additives and artificial ingredients.
• Whipping cream has more calories.
• As a processed food, Cool Whip has a longer shelf life.
• In savory dishes, you can use whipped cream, but not Cool Whip.

We usually cover all your questions, so let’s see the most frequently asked ones.

FAQs 

Can I use whipping cream instead of Cool Whip?

In sweet dishes, whipping cream is a perfect substitute for Cool Whip. However, the shelf life is shorter and not as stable.

Is Cool Whip real cream?

Cool Whip is not real cream in the traditional sense. It has skim milk but mainly consists of oils and corn syrup.

Which is better: Cool Whip or whipped cream?

For fewer calories, choose Cool Whip. But for a healthier nutritional value and cleaner ingredients, go for whipped cream.
Without a doubt, there are cons and pros to both whipping cream and Cool Whip. 
Let’s wrap up both.

Conclusion 

As a combination of corn syrup, vegetable oils, and skim milk, Cool Whip is far from healthy. Still, some deserts call for it; hot brownies, bakeries to fill with durable creams. 

As natural, traditional, and delicious as it is, whipping cream doesn’t suit every sweet or baked good. Still, to cream up or thicken savory dishes, Cool Whip is not an option.

Knowing the difference between Cool Whip and whipping cream is a must for avid home-bakers.

We prefer the real deal, whipped cream, whenever possible. But to top our favorite, a hot brownie, Cool Whip is a much better choice; it will stay firm for hours despite the heat.