#cool-whip

#cool-whip

First created by a chemist at General Mills in 1966, Cool Whip fast became a game-changer for home cooks. This stabilized, pre-sweetened whipped topping was designed to imitate whipped cream, while removing some of the traditional dairy product's downfalls. Unlike whipped cream, Cool Whip doesn't gradually lose its shape when dolloped onto pies or layered into cakes. And of course, you don't have to spend any time or effort whipping it, since it's already delightfully light and fluffy.

Since edible cookie dough has become a popular trend that's inspired scoop shops and home recipes alike, edible cake batter is the logical and delicious next step. You can add cake batter dip to a long list of creative ways to use boxed cake mixes. Not only do you get to skip the oven, but cake batter dip comes together with three simple ingredients: heat-treated cake mix, vanilla yogurt, and a whipped topping like Cool Whip.

Cool Whip was a non-dairy alternative to whipped cream when it hit the market in 1966. But in the years since, milk ingredients have been added to its recipe. The blue tub currently contains sodium caseinate, a milk protein derivative, as well as skim milk and light cream elements. The byproduct is used as a thickening agent that is added to foods to help emulsify textures.