Ingredients In Cool Whip

ingredients in cool whip
Water
It’s the main ingredient. But like any whipped product, Cool Whip contains a high percentage of air. At 41 cents per ounce, you’re buying mostly water and air for just over twice what it would cost to whip real cream yourself.

Natural and Artificial Flavorings
Cool Whip doesn’t really taste like much, but Kraft’s recipe for blandness is a trade secret. That means the company doesn’t have to disclose the specific flavorings.

Corn Syrup and High-Fructose Corn Syrup
Sugar by other names. Corn syrup is mostly glucose. High-fructose corn syrup is corn syrup treated with amylase and other enzymes, which together help convert glucose into fructose. A diet high in fructose is known to make lab mice fatter than other diets, so keep your research animals away from Cool Whip.

Hydrogenated Coconut and Palm Kernel Oil
Cool Whip needs to feel like whipped cream in the mouth without actually being, you know, made with cream. One cheap, reliable way to replicate the texture is by using semi- solidified plant oils. The best method of solidifying plant oils: Bubble high- pressure hydrogen through them. Of course, if not done completely, the result is trans fat. These days, Kraft avoids that.

Polysorbate 60
Polysorbates are made by polymerizing ethylene oxide (a precursor to antifreeze) with a sugar alcohol derivative. The result can be a detergent, an emulsifier, or, in the case of polysorbate 60, a major ingredient in some sexual lubricants.

Sodium Caseinate
Also common in powdered non-dairy creamer, this protein derived from cow milk helps oil and water mix.

Sorbitan Monostearate
Chemists call this stuff synthetic wax, and it’s sometimes used as a hemorrhoid cream. It’s one of the magical substances that keep Cool Whip from turning to liquid over time in the fridge.

Xanthan and Guar Gums
These are natural thickeners, and together they provide more viscosity than either does alone. Guar also helps retard the formation of ice crystals, another key to preserving fluffiness.

lol real whipped cream is ALWAYS A BETTER SUBSTITUTE…
In general, whipped cream is a foam created by beating cream and is made up of gas surrounded by liquid with protein and butterfat serving to stabilize it.

The butterfat content percent of cream makes a difference when making whipped cream; the higher the percent, the better the cream will whip and be stable. Cream with a fat content of 30 to 36% works best and is found in “whipping cream” or “heavy cream”. “Light cream” (with only 20% butterfat) will whip, but it won’t trap as much air or hold it very well, making it a bad choice. In addition look for cream that is NOT ultra-pasteurized (although that may be difficult to find) because it whips better, fluffier and holds its shape longer.

To create whipped cream, whipping cream is usually sweetened with sugar during beating. Table sugar is typically used, but I much prefer to use powdered or superfine. Both dissolve faster, eliminating the problem of sometimes getting gritty whipped cream. Substitute regular sugar one for one with either sugar. Add up to 3 tablespoons of sugar for each cup of cream or to taste.

Whipped cream makes a perfect background to show off a multitude of different flavors. Flavorings can range from extracts, chocolate, coffee, liqueurs, orange or lemon zest or spices. You can also add in a teaspoon of vanilla extract, rum, brandy, or liqueur or more for each cup of cream or to taste.

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