Thursday, January 12, 2012

Whipped Cream

I love whipped cream.  On my pie, ice cream, hot chocolate, fresh fruit, and the list goes on.  When I'm making something creamy, I must admit I use cool whip, but there are some scary sounding ingredients in that stuff.  Reddi Whip from the can is so fun and easy to squirt straight to your mouth when you just NEED it.  Real whipped cream is super tasty, and you can control the sweetness.

Who will take the cake?  Muahaha - pun intended.

The store brands: Cool Whip (tub from the freezer section)
Reddi Wip (yep, from the can)

The recipe (from
1 cup heavy cream
1 tablespoon confectionary sugar
1 teaspoon vanilla

Chill the bowl and beats in the freeze for at least 5 mins before starting.  Combine the cream, sugar, and vanilla and beat about 2-3 minutes until peaks form.  Don't beat too long or you will end up with butter (not such a bad thing)!

So cool whip always comes from the freezer section, which means it takes at least a little planning.  I've tried to make the creamy jello while it's still too frozen - don't do it.  Reddi Wip from the can tends to "melt" down really fast.  Homemade will fall as well, and you need to handle it fragilly so you don't let too much of the air out.

As far as taste goes, the Reddi Wip was out right away.  It's the lightest, but it has a chemically taste - it's just not right.  The Cool Whip was far sweeter than my whipped cream, but the homemade was just so much creamier.  If you want it sweeter, you can always just up the amount of confectionerary sugar.

Left is Reddi Wip, middle is Cool Whip, and right is homemade.
Well the cost works about about the same for cool whip and homemade.  Reddi Wip comes at a premium, but it is convenient to use it when you need it.  My mom always used to keep a can in the fridge.

      Amount    Cost    Cost/oz
Cool Whip8 oz $     1.65  $          0.21
Reddi Wip6.5 oz $     2.79  $          0.43
Homemade8.5 oz $     2.03  $          0.24

So Bake or Buy?  BAKE!

Cool Whip will do fine if you need to fold it into a recipe, but if you are topping off some fresh strawberries or a warm pie, buck up and make your own!


  1. hmmm... I've never bought cool whip before! Might give it a try some time though. Seems more cost efficient at times, given it usually has a longer expiry date, especially when you only need a dab for certain recipes.

  2. The one advantage that Reddi-whip has traditionally had is that dispensing whipped cream from the can is fun. They actually sell whipped cream dispensers now (I don't have one of these, but I've used one at a friend's house) that you can fill with homemade whipped cream to get the best of both worlds.

  3. I've been making the whipped cream (creme chantilly) from Mastering the Art of French Cooking for about two years now whenever I need a whipped cream to top something tasty. It's ten thousand times better than anything you can buy at the store! I only buy Cool Whip now if I'm putting it in something (like my husband's favorite peanut butter pie).

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