Ingredient Spotlight: Frozen Whipped Topping

I wouldn’t really eat a big bowl of Cool Whip like what you see in the photo.  At least not without a strawberry to dip in it.

Frozen whipped topping is such a great ingredient for making desserts.  I scheduled this for right before Easter because this ingredient makes such cool, refreshing desserts that seem perfect for springtime.

Of course, you can also use it to make rich, decadent desserts.  Either way is delicious.

Here are some of the recipes I have that use frozen whipped topping:

Now it’s your turn.  Show me the sweets!  Link up any recipe on your blog that uses frozen whipped topping.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

 

 


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Comments

  1. Whipped Topping? Yes please!! I know, it’s not really the “thing” to use…but I actually love it.
    Thanks for hosting Tiffany! I couldn’t resist linking up twice :-)
    ~Liz

  2. YUM! I love this stuff. I have a bunch of desserts that call for it but the one I linked up with is a sentimental favorite…Cookie Mush.
    Thanks for hosting again : )
    Jennifer

  3. Anonymous says:

    Hmmm. Does eating it right out of the tub count as a recipe? Uhm, I mean, like if anyone were to do something like that.

  4. Um , I actually DO eat bowls of it! I”m lactose intolerant, so this is a great substitute for ice cream! :)

  5. I have lots of good recipes that contain Whipped Topping. I no longer use whipped topping because of the ingredient list. There is nothing but junk in it. I miss making these recipes though. Do you know of any alternative that can be made or used for whipped topping? Whipping cream just doesn’t seem thick enough. I enjoy your website and peek at it every day.

    • Tracy, Have you tried stabilizing the whipped cream? One method is to use 1 T. cornstarch to 1 c. of cream, adding it after you have beaten the cream to soft peaks. Also suggested is the use of powdered sugar instead of regular sugar as the sweetener. There are some other ideas here. http://www.thekitchn.com/thekitchn/tips-techniques/tip-stabilize-whipped-cream. Here is recipe for Homemade Cool Whip which has been around for a number of years if you want to try making a substitute yourself.

      Homemade Cool Whip

      1 teaspoon gelatin
      2 teaspoons cold water
      3 tablespoons boiling water
      1/2 cup ice water
      1/2 cup nonfat dry milk
      3 tablespoons sugar
      3 tablespoons oil

      Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water,
      then add boiling water, stirring until gelatin is completely dissolved.
      Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl.
      Beat at high speed until mixture forms stiff peaks. Add sugar, still beating,
      then oil and gelatin. Place in freezer about 15 minutes then transfer
      to refrigerator until ready for use. Stir before using to retain creamy
      texture. Makes 2 cups.

      Hope this helps.

      • Loy, you amaze me! Thanks for sharing that recipe.

      • Thanks SO much for these recipes for cool whip! We have been avoiding high fructose corn syrup at our house and boy is it hard! They put that stuff in everything these days. I’m excited that maybe we could go back to some of our favorite desserts by using your recipes for whipped topping.

      • Thanks for the recipe and suggestions. I will definitely give them a try. I have been missing the pies I make with Cool Whip. They are especially great for the summer.

  6. Here is a an easy recipe that can be used as either a fruit salad or a dessert. You may use any flavor of gelatin and any fruit of your choice either fresh or canned. This is another freezer/pantry recipe where you can keep the ingredients on hand and make this at any time. Since this calls for just 4-oz. of whipped topping, I find that it is easiest to use a knife to mark half of a 8 oz. container while the topping is still frozen, remove 4 oz. to a bowl and then let it thaw. This recipes comes from a recipe card from a local grocery store. I use sugar-free gelatin and canned fruit in juice so the diabetics in the family can eat this. The original recipe calls for orange flavor gelatin, and it tastes a little like orange sherbet.

    Fruited Chiffon Squares
    1 6-oz. package orange flavor gelatin or other flavor of your choice
    1 1/2 c. boiling water
    2 c. ice cubes
    4-oz. non-dairy whipped topping, thawed
    1 16-oz. can fruit cocktail, well drained or other canned fruit, cubed or 2 c. chopped fresh fruit of your choice

    Dissolve gelatin in boiling water. Add ice cubes and stir constantly until gelatin starts to thicken, 3-5 minutes. Remove any unmelted ice. Measure out 1 cup of dissolved gelatin
    and fold into whipped topping, beating until smooth. Pour mixture into an 8-inch square pan and chill until set but not firm, about 510 minutes. Fold fruit into remaining gelatin and carefully spoon over creamy layer in pan. Chill until firm, at least 1 hour. Cut into squares and top with additional whipped topping and fruit if desired. Makes 9 servings.

    In the spring, this is really good with a berry or cherry flavored gelatin and sliced fresh strawberries.

  7. This is my all time favorite way to use Cool Whip whipped topping. It is so perfect for summertime.

    http://allrecipes.com/Recipe/Hawaiian-Millionaire-Pie/Detail.aspx

Trackbacks

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  5. […] few weeks ago, on Ingredient Spotlight, we shared frozen whipped topping recipes.  Loy, one of my readers who you get to meet next week, shared a recipe for homemade whipped […]

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