It’s light, fluffy and sweet and is the perfect topping for pies, puddings and hot chocolate…

 

Cool Whip!

 

But hold on a minute…there is more going on in that plastic white tub…and it’s definitely NOT COOL!

When you are on the REAL food journey, you learn more and more about products you either haven’t thought about in a while, or ones that are part of your routine and you suddenly ask yourself…what exactly is that?  How many of us use Cool Whip without thinking about the ingredients?  We will admit, we have occasionally used it as a topping for fruit and desserts, and our daughter even likes a dollop on her pancakes.

EEK!…here comes the revelation — this is not REAL food!  Have you looked at the ingredients for Cool Whip or other store-bought whipped creams?!  It may shock you!

In the late 1960’s, Cool Whip was invented to solve the issue of developing a whipped cream with a longer shelf life.  This whipped-like product could be transported frozen to the store, and then refrigerated prior to serving.  Plus, the convenience factor — no more whipping and beating required!

What exactly is whipped cream?

It’s pretty simple…it’s whipped cream of milk.

When whisked or mixed, the fat in the cream holds tiny air bubbles which makes it double in size and become light and fluffy.  Add some sweetener (and maybe some vanilla) and there you have it, the sweet topping we all love!  But since this REAL version contains fat and calories, food scientists developed Cool Whip to save us from the fat and calories…and when you take out the fat, you have to fill it with something!

 

Here is the ingredient breakdown:

REAL Whipped Cream:  cream, sweetener (if desired).

Cool Whip:  Water, Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Less than Two Percent of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Beta Carotene (Color).

Cool Whip Translation:  Water + trans fat + added sugar + some other “stuff”.

 

What’s hiding in there?

The Cool Whip container says zero grams for trans fat, but that is NOT the case!  Despite food labeling laws that require food manufacturers to disclose the trans fats in their products, a loophole was created where disclosure is only required if there is more than 0.5 grams per serving.  A serving of Cool Whip is 2 Tbsp (who really eats just 2 Tbsp?!), which contains less than 0.5 grams.  A realistic serving would mean that the trans fat consumed would exceed 0.5 grams.  So, the package appears to contain “no trans fats” when there ARE in fact trans fats in the ingredients…pretty clever trick!

 

Why be concerned about trans fats?

The FDA has determined trans fats are not safe for human consumption.  Most of the trans fats in our diet come from processing hydrogen into plant-based oils (like vegetable oils).  These “hydrogenated” oils increase the shelf life of foods (Twinkies are a great example).  Trans fats may prolong food shelf life, but they won’t prolong ours!  Trans fats raise your bad cholesterol (LDL), lower your good cholesterol (HDL) and are a significant contributor to heart disease, high blood pressure, diabetes, obesity and some studies show a link between trans fats and cancer.

 

What can you do?

Watch for the word “hydrogenated” or “partially hydrogenated” in the ingredient list and, be aware, it’s hiding in many products such as microwave popcorn, cupcakes, muffins, cookies, frozen foods and more.  It also shows up frequently in restaurant meals.

When it comes to whipped cream, there are some great alternatives!  We did our own at-home taste test with versions that included cashews, coconut milk, Greek yogurt, and heavy whipping cream…and yes, our kids were a part of the test!

 

The taste test results in order of our favorites…

#1:  Our top favorite was the REAL DEAL…the whipping cream (with maple syrup added).  I guess nothing beats the real thing!  If you also decide this is your favorite, we aren’t saying to eat this everyday but it’s an excellent choice to enjoy as an occasional treat!

#2: Coconut milk came in as the second favorite (at least as our vote)!  Although the only one our kids really liked was the whipped cream version, we liked how the coconut milk turned into a rich, thick and creamy topping.

#3:  We thought the other two versions tied for third place.  The Greek yogurt whipped cream tasted great on top of berries, and the cashew cream had really good flavor but the texture wasn’t as creamy as the others.

(One important tip we found was to place the mixing bowl and whisk or mixer blades in the freezer for 5-10 minutes (or more) before making the whipped cream.  Temperature greatly affects how light and fluffy it will get and how long it will stay that way!)

We have included photos and recipes for you to do your own taste test for alternatives to the whipped-like product we know as Cool Whip!  When it comes to enjoying whipped cream, we have found the best way is to just make it yourself with REAL ingredients!

 

Whipped Cream – The REAL thing!

1 cup of heavy whipping cream

2-3 Tbsp of pure maple syrup

Place the heavy whipping cream in a very cold bowl and using a whisk or mixer, beat the cream until it is thick and creamy (forms stiff peaks).

Blend in 2 Tbsp of maple syrup, taste and add another tablespoon of maple syrup if needed.

(Stores well in the refrigerator in a covered container for 2-3 days.)

 

Coconut Whipped Cream  (adapted from ohsheglows.com)

1 can coconut milk (not light version – place the can of coconut milk in the refrigerator for several hours or overnight, you want it to be firm)

1 vanilla bean (or 1 tsp vanilla extract)

3 tsp pure maple syrup

Remove the can of coconut milk from the refrigerator and turn the can upside down.  Let sit for a few minutes and then open the can.  There should be liquid on the top half of the can, you will not be whipping this liquid.  Pour the liquid out but don’t get rid of it — you can use it in smoothies or in cooking.

Scrape the remaining solid coconut cream into a very cold bowl.  With a mixer, whip this coconut cream until it is thick but smooth.  Add the vanilla and maple syrup and whip again.  (Stores well in the refrigerator in a covered container for at least one week.)

 

Greek Yogurt Whip Cream  (adapted from amyshealthybaking.com)

4 Tbsp heavy whipping cream

2 Tbsp pure maple syrup

1 small container of plain Greek yogurt (150 g container)

1 tsp vanilla extract

1/8 tsp ground cinnamon

Place the heavy whipping cream in a very cold bowl.  With a whisk or mixer, beat the cream until it has thickened and doubled in size.

Add the maple syrup, yogurt, vanilla and cinnamon and beat again until the mixture is smooth and thick (stiff peaks will form).  (Stores well in the refrigerator in a covered container for about 3 days.)

 

Cashew Cream  (adapted from healthysweetseats.com)

1 cup whole raw cashews (soaked in water for 8 hours or overnight)

1/8 tsp of sea salt

1/2 tsp vanilla extract

1 tsp lemon juice

2 Tbsp pure maple syrup

4-5 Tbsp cool water (plus more for soaking the cashews)

Place the cashews in a bowl covered with water (enough water to cover at least 2 inches over the cashews) and let soak for 8 hours or overnight.  Drain.

Place the cashews, salt, vanilla, lemon juice, and maple syrup in a food processor or blender and blend until well combined.  (A high speed food processor or blender works best, so depending on the speed of yours, you might have to be patient and blend for 3-5 minutes.)  You may need to scrape the mixture from the sides of the food processor to get everything well combined.  Add water, one tablespoon at a time until the mixture is smooth and creamy (we used 5 Tbsp).  (Stores well in the refrigerator in a covered container for about 3 days.)