June 3, 2019 20 Comments
Reddi Whip vs Cool Whip? Which would win in a match up for the best pre-whipped topping?
I spent some time last month talking about Healthy Cool Whip - and the different types of frozen, dairy-free topping you can find.
It boggled my mind how many choices existed. Some readers asked me to look into ReddiWip as they wanted to know what was better for their skinny strawberry shortcake.
For me the battle between ReddiWip and Cool Whip is an easy one because Cool Whip is made with water, corn syrup, and oil. There is a derivative of milk in the mix but Cool Whip is very far removed from whipped cream.
ReddiWip, in comparison, is actually made with cream if you are using the original product. It turns out that ReddiWip has diversified its product line to include non-dairy alternatives: Almond milk and coconut milk.
I decided to try all of the Reddiwip options and every, single one of them tasted better than Cool Whip.
First, the classic - ReddiWip:
The ingredients of ReddiWip are:
cream, water, sugar, corn syrup, nonfat milk- Less than 2% of: mono-and diglycerides, natural flavor, carrageenan and nitrous oxide (propellant)
The nutrition facts are for 2 tablespoons:
15 calories, 1 g fat, 0.5 g saturated fat, 1 g carbohydrates, >1 g sugar, 0 g protein, 0 g fiber, 0 mg sodium, 1 Freestyle SmartPts
This is as close as you will get to actual whipped cream with a little sugar added in a can. It has a good texture and is great if you don’t have time to whip your own cream (though that is really fast!).
Fat Free ReddiWip:
The ingredients for Fat Free ReddiWip are:
milk, sugar, cream, non-fat milk, water, maltodextrin - Less than 2% of: cellulose gel, mono-and diglycerides, cellulose gum, Polysorbate 80, natural flavor, carrageenan and nitrous oxide (propellant)
The nutrition facts are for 2 tablespoons:
5 calories, 0 g fat, 0 g saturated fat, 1 g carbohydrates, >1 g sugar, 0 g protein, 0 g fiber, 0 mg sodium, 0 Freestyle SmartPts
This gets more into the “science experiment” form of food because I don’t think cream should be fat free. But, they can remove the fat from cream and this product is almost like original ReddiWip. It is a little sweeter and less thick than the original but if you blindfolded me, I might not be able to tell the difference.
Fat free is a good option if you are trying to keep your daily calorie amount in check.
Coconut Milk ReddiWip:
The ingredients of Coconut Milk ReddiWip are:
coconut cream, water, sugar, corn syrup, cellulose gel, natural flavor, mono-and diglycerides, xantham gum, cellulose gum, carrageenan and nitrous oxide (propellant)
The nutrition facts are:
10 calories, 0.5 g fat, 0 g saturated fat, 2 g carbohydrates, 1 g sugar, 10g protein, 0 g fiber, 0 mg sodium, 1 Freestyle SmartPts
I could not get this stuff out of the can! When you pull this out of the fridge, you will not get it to spurt anything. You have to warm it up for a while before anything will emerge. For this reason alone, this is not my favorite. Isn’t the whole idea instant whipped topping?
This tastes of coconut, so if you like that flavor - this is your non-dairy, whipped topoing.
Almond Milk Reddiwip:
The ingredients of Almond Milk ReddiWip are:
almond milk (water, almonds), coconut cream, sugar, maltodextrin, mono-and diglycerides, natural flavor, carrageenan and nitrous oxide (propellant)
The nutrition facts are:
10 calories, 0.5 g fat, 0 g saturated fat, 1 g carbohydrates, 1 g sugar, 0 g protein, 0g fiber, 0 mg sodium, 1 Freestyle SmartPts
This product also tasted like coconut! This is actually almond/coconut non-dairy whipped topping. It tastes like both and I was not a fan. The good news is that it will come out of the can.
Which is your favorite Reddiwip or Cool Whip? Have you tried any of these toppings? Thanks for sharing!!
Other posts you might like:
Healthy Cool Whip
Healthy Cool Whip is an actual product category. You can find alternatives to the famous Cool Whip brand at Whole Foods!....
Skinny Strawberry Shortcake
This skinny strawberry shortcake has actual cake. It isn’t actual “shortcake” but it is still great!.....
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I have recently been told that carrageenan is an ingredient which you should watch for. I was told to avoid it? I notice it is in all of those listed above.
I tried both the Almond and the coconut ones and after 2 uses, neither worked again. Too expensive to waste and I figured I shouldn't be eating it anyway. Never again.
I keep a can of ReddiWip in the fridge at all times. It takes me a long long time to use a container of CoolWhip or a can of ReddiWip - and the ReddiWip has a better shelf life. CW often spoils and has to be tossed :( Hate throwing away food. But I only use a little and it brings a smile to my face to liven up my muffin-in-a-cup or other small treat - it's not a daily thing - so it works for me.
If I can have homemade whipped cream, I'd rather have the original Reddi Whip. I try to stay away from the chemicals. Just my preference. Making homemade whipped cream is way better!
Cabot whipped cream, if it is in your area, is the best.
Ingredients: Cream, water, nonfat milk, sugar, stabilizer (mono and diglyceride carrageenan), natural vanilla flavor and nitrous oxide as whipping propellant.
The only trouble with making it yourself is having the cream around.
It is scary how LITTLE 2 tablespoons of RediWhip is. I always overdo this topping adding unwanted calories.
I am going to second the request from Roxanne.
I am also wary of carrageenan. Can you look into the science behind this concern?
Thanks so much! Love your site and have been following for years. : )
I use the original Reddi Whip. I have also tried the other versions and I did not care for the flavor or texture of them. I don’t just arbitrarily squeeze out some of the cream. I weigh it. I don’t really like Cool Whip anymore. I did as a kid but as an adult I think the texture is anything like whipped cream. I have also tried the Cabot and it’s not bad. Honestly, as much as I like whipped cream on certain things, being on WW has made me rethink what is “sponge worthy” for my points and while a serving of Reddi Whip is a fun 1 or 2 point extra treat, it isn’t as important to have as it used to be.
I use the aerosol ReddiWhip. I prefer the full fat, but when dieting buy the fat free. I don't care for Cool Whip as it goes bad too fast for the occasional use. I thought Cool Whip had to be kept in the freezer until just before using too. For holiday or large family meals (pumpkin pie), I make real whipping cream (heavy cream, vanilla, confectioners sugar).
I agree with Roxanne and Elissa.
Because of food allergies, I avoid processed foods as much as possible. Thus, The Snack Girl's hot chocolate recipe is my favorite treat.
Is it possible that young adults tolerate foods that later cause symptoms? Maybe...Thank you for this excellent post.
I’ve used both the almond and coconut and never had a problem getting them out of the can. I just had to make sure I shook it first. I know it’s not healthy so I don’t eat it often but it’s easier than making my own vegan coconut whipped cream.
We have a son who is exceptionally lactose-intolerant and he recently bought the one with Almond Milk and was exceptionally pleased with it. When you have no other options, it is better than nothing.
I use 2 tablespoons of fat free Rediwhip between 2 graham cracker squares, freeze it, and I have a 2 point ice cream sandwich.
The variety of some things is starting to bug me. I bought something called "Raisin Bran Crunch," the other day by mistake. Why is that even there? I meant to buy raisin bran, and perhaps a simple solution is not to go to the Kellogg's section again, and just grab Post. But that's only one thing. We don't need such a variety of things like "milks" that are devoid of protein or four kinds of RediWhip, or whatever. BTW I have never seen those four kinds in any supermarket around my home in Phoenix. Good! Sorry, I'm in a bad mood today anyway.
Roxanne and Elissa - carrageenan is very inflammatory. So much, it is used in the lab to bring on inflammation when testing “new” anti-inflammatory meds. It is derived from red algae, so it is technically a natural ingredient. Often found in almond milk. Very important to read labels.
If you have a high-speed blender or hand mixer, avoid the carrageenan and artificial anything. Easily make your own whip cream with only 3 ingredients: 2 cups cream, 3 Tablespoons sugar,
1 teaspoon vanilla extract. If using a Vitamix, blend on high for 12 seconds. If using a hand mixer, blend 5 minutes. Enjoy!
Now I know why I've been sick eating Reddi Whip in the past. It has carragenan! I try to avoid that as much as possible. I drink Trader Joe's Almond milk because its one of the few that doesn't have carragenan. It's also in a lot of ice cream, some yogurts, etc. Good to know. I'll stick with homemade whipped cream if I have any.
Has anyone tried SO Delcious cocowhip? Its dairy free and no carragenan.
Where can I buy SO Delicious coco whip ?
Dawn V Collier
I realize this post is old, but I figured I'd chime in anyway. The coconut ReddiWhip says on the label to run the bottom third of the can under warm water for 20 seconds, and shake 10 times, before using. That's because coconut oil solidifies at room temperature, so you have to liquify it before using.
If you follow the instructions on the label, it comes out absolutely perfect to the last drip every time.