Cool Whip is a popular dessert topping in the US and Canada. So you might come across it in your recipe searches. What can Australian’s use to substitute Cool Whip in a recipe?
Here is some Australian version of Cool Whip:
- Stabilized Whipped Cream
- Whipped Cream
- Whipped Cream Fraiche
- Whipped Sour Cream
But how can we make them? This blog post will discuss what Cool Whip is, the Australian version of the substitutes, and how to make them!
Cool Whip is a brand of imitation whipped cream, referred to as a whipped topping by its manufacturer, Kraft Heinz.
In North America, it’s used as a topping for desserts and in no-bake pie recipes as a convenience food or ingredient that doesn’t require physical whipping and can keep its texture without melting over time.
Cool Whip is sold frozen and must be defrosted in the refrigerator before being used.
It has a longer shelf life than cream while frozen.
On the one hand, it lacks the same flavor and texture as whipped cream and is almost 50% more expensive per ounce.
It was originally advertised as “non-dairy,” although it contains casein, a milk protein; it now also includes skimmed milk.
While it is not available in Australia, Cool Whip is the most popular whipped topping in the United States and Canada. That’s why you may see it on your recipe searches.
What is Cool Whip made out of?
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan, and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a coloring).
Cool Whip is available in an aerosol can using nitrous oxide as a propellant.
What is the Australian Version of Cool Whip?
Cool Whip is not sold in Australia. However, many recipes use Cool Whip as one of the ingredients.
What can Australian’s use to substitute Cool Whip in a recipe?
You can definitely make your own version of homemade Cool Whip. It is easy, and it is definitely healthier than the real Cool Whip.
Here are several options for Cool Whip Substitutes and how to make them vegan/dairy-free.
Stabilized Whipped Cream Recipe
For whatever reason, people seem to expect homemade whipped cream and Cool Whip to be difficult to make.
This couldn’t be farther from the truth.
All it takes is the right proportion of ingredients and a few easy steps.
- 4 ounces cream cheese softened for at least an hour at room temperature
- ⅓ cup powdered sugar
- 1 ½ teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- Combine the cream cheese with powdered sugar and vanilla in a mixing bowl until smooth and creamy.
- Transfer the cream cheese mixture to a small bowl.
- In the mixing bowl (you don’t have to clean it), beat with an electric mixer, heavy whipping cream just until soft peaks form.
- Add the cream cheese by distributing it in thirds around the mixing bowl.
- Beat until stiff peaks form.
- Store in refrigerator until ready to use.
The closest substitute for Cool Whip is whipped cream that has been whipped to medium-to-firm peaks.
You may do that little perky dollop on top, which will make your pie resemble the one in Cool Whip commercials.
Here’s how you whip cream by hand:
- Whisk for about a minute to an inch. You don’t have to whisk it fast or anything; just quickly enough that some air is incorporated.
- Add some sugar (fine sugar is nice because it dissolves rapidly), a pinch of salt, and a drop or two of flavor, after the cream has thickened—taste after adding any extra sugar, if required.
- Whisk until the cream is at the perfect thickness for what you want to do with it.
Whipped Creme Fraiche
While true creme fraiche is pretty pricey, a very reasonable facsimile of creme fraiche can easily be made at home.
- Mix buttermilk and heavy cream. 1 Tbsp of buttermilk is needed for each 1 cup of cream. We made a 12-quart batch at the restaurants, so this ratio scales up.
- Stir them together and let them sit out at room temperature, covered, until thickened.
- It might range from 12 to 36 hours, depending on how much you’re producing and the temperature in your kitchen, so be patient.
- Once your cream has thickened, refrigerate until cold.
The chilled creme fraiche will be pretty thick–almost like soft-serve ice cream.
However, you can whip it just like cream.
Whipped Sour Cream
This Cool Whip Alternative is an easy topping with a slight tang. Here’s what to do:
- Whip the cold heavy cream until medium peaks form, then add an equal amount of sour cream. Before adding the sour cream, make sure your cream reaches medium peaks.
- Continue whipping until nice and thick.
- Sweeten, salt and flavor as desired.
Cool Whip vs. Whipped Cream: What is the Difference?
The cream is nearly as common as milk and butter in most kitchens.
Cool Whip and whipped cream are two of the most popular – and readily available – cream choices on the market today.
On the surface, these two seem to have a lot in common, especially based on their appearance. However, there are several distinctions between these two cream alternatives despite these similarities.
Cool Whip is a more accessible and inexpensive alternative to whipped cream. It takes pleasure in its capacity to be frozen, defrosted, and refrigerated without altering the components or texture.
Its main ingredients are vegetable oil, high fructose corn syrup, skim milk, and light cream.
On the other side of the coin, whipped cream is heavy cream that has been beaten into a light, airy, and fluffy consistency.
Thanks to the high-fat content of heavy cream, whipped cream has soft, light peaks when beaten.
Whipped cream is only made out of heavy whipping cream. This heavy cream usually has a milk fat percentage of 36 percent.
The higher the fat percentage, the better the cream will hold up its shape and texture.
On the other hand, Cool Whip uses a combination of high fructose corn syrup, vegetable oil, skim milk, and light cream, as mentioned.
As a type of processed food, the addition of vegetable oil gives it relatively stable and long shelf life.
Whipped cream has a light, airy, and fluffy texture. It is also denser because of the additional air during mixing or whisking.
On the other hand, whipped toppings like Cool Whip have a thicker texture and weight. Its appearance is somewhere between sour cream and cream cheese at times.
To flavor whipped cream, confectioner’s sugar is usually added to this thick, indulgent mixture. This is normally chosen over normal table sugar as it does not clump, and it tends to dissolve easily and blend well.
Cool Whip’s flavor, on the other hand, comes from a combination of natural and artificial flavorings.
Thanks to the corn syrup, the sugar content is also pretty high, making it sweet and tasty. It has a wide range of offerings suited for different desserts and creations.
If you’re in a pinch and not necessarily watching your calories, Cool Whip will certainly be a great option.
What is whip cream called in Australia?
Australia and New Zealand prefer the real whipped cream to the strange plastic variety. We also have a Redi Whip product that is really whipped cream in a can under pressure, as opposed to the weird plastic version.
What’s the English version of Cool Whip?
A UK equivalent for Cool Whip is Dream Whip.
Dream Whip is a brand of whipped topping mix that is mixed with milk and vanilla.
This is to make a whipped dessert topping currently owned by the Kraft Heinz company.
What is Dream Whip in Australia?
Dream Whip Dairy aerosol cream is real whipped cream that has been ultra-pasteurized to keep it fresher longer.