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 http://www.allrecipes.com/):
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.
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| Left is Reddi Wip, middle is Cool Whip, and right is homemade. |
| Amount | Cost | Cost/oz | |
| Cool Whip | 8 oz | $ 1.65 | $ 0.21 |
| Reddi Wip | 6.5 oz | $ 2.79 | $ 0.43 |
| Homemade | 8.5 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!
