Cool Whip

Cool Whip

Cool Whip

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Alternative names
Type	Topping
Course
Place of origin	United States
Region or state
Associated national cuisine
Created by
Invented	1966
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Water, hydrogenated vegetable oil, high fructose corn syrup, skim milk, light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene
Ingredients generally used
Variations
Food energy	25 per 2 tablespoons kcal
Nutritional value	Protein: 0g per 2 tablespoons g, Fat: 1.5g per 2 tablespoons g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Cool Whip is a popular non-dairy whipped topping in the United States. It was introduced in 1966 and has since become a staple in many households. Cool Whip is known for its light and fluffy texture, making it a versatile topping for various desserts.

History

Cool Whip was created in 1966 by the food company Kraft Foods. It was developed as a convenient alternative to traditional whipped cream, which required whipping heavy cream. Cool Whip provided a ready-to-use whipped topping that could be stored in the refrigerator for longer periods.

Ingredients and Nutrition

Cool Whip is made primarily from water, hydrogenated vegetable oil, high fructose corn syrup, skim milk, light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene. It is important to note that Cool Whip contains hydrogenated vegetable oil, which is a source of trans fats.

In terms of nutrition, Cool Whip contains approximately 25 calories, 1.5g of fat, and 3g of carbohydrates per 2 tablespoons serving. It is low in protein and does not contain any significant vitamins or minerals.

Usage

Cool Whip is commonly used as a topping for desserts such as pies, cakes, and fruit salads. It can also be used as a filling for pastries or as a base for creamy desserts. Due to its light and airy texture, Cool Whip adds a smooth and creamy element to various dishes.

Controversies

Cool Whip has faced some controversies due to its ingredients, particularly the use of hydrogenated vegetable oil. Hydrogenated oils contain trans fats, which have been linked to various health issues, including heart disease. In recent years, there has been a growing concern about the negative effects of trans fats on health, leading to increased scrutiny of products containing hydrogenated oils.

See Also

• Whipped cream
• Dessert
• Trans fat

References

• 

  Cool Whip brand logo

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  Pumpkin pie with Cool Whip on top