The Fascinating History of Cool Whip (An Underrated Slice of Americana)

It's pretty difficult to imagine a world without Cool Whip. It has been around for decades, and it is ubiquitous in American kitchens. But what you may not know about the whipped cream substitute is that its history goes back much further than just 1950s America. In this blog post, we'll explore the fascinating history of Cool Whip!

The Origins of Cool Whip

Cool Whip's history actually begins in the early 1920s, when a Swiss chemist named Max Gelman came up with a new type of synthetic cream. This cream was made from cornstarch and vegetable oil, and it was much lighter and frothier than traditional whipped cream.

Gelman called his invention "Gelée Lyonnaise," and he tried to sell it as a substitute for whipped cream.

However, Gelman never found success with his product—for some reason, nobody was interested in buying a "cream" made from cornstarch and vegetable oil. So Gelman abandoned the project entirely. It wouldn't be until years later when another company picked up Gelman's idea and applied it to an entirely different product altogether.

The Origin of Cool Whip as We Know It Today

In the 1930s, a restaurant owner named Jack Senn began selling frozen dinners in Rhode Island. These pre-packaged meals were relatively new at the time—Senn's frozen dinners were some of the first in the United States.

Senn's frozen dinners were a big hit, and he quickly became a millionaire. However, there was one problem with his meals: they were notoriously dry. So Senn began to look for a way to add moisture back into his food.

He found the solution in a can of Gelée Lyonnaise that he had been saving in his freezer for years. He decided to add some milk and sugar to the mixture, whip it up into foam, chill it with ice cubes, and serve it alongside his frozen dinners. And thus Cool Whip was born!

What is Cool Whip used for?

Cool Whip has many uses. It is great as a topping for desserts, like pies and cakes. You can also use it to make frosting or milkshakes (or even coffee drinks!). You can fold Cool Whip into mashed potatoes, pasta salads, spreads—the possibilities are practically endless!

Cool Whip Recipes:

-Pumpkin Pie with Cool Whip Frosting:

Ingredients :

-One 15-ounce can of pumpkin puree

-½ cup granulated sugar

-¼ cup packed light brown sugar

-Two eggs, beaten well

-One teaspoon ground cinnamon

-½ teaspoon ground ginger

-Dash of salt

-(Optional) One tablespoon allspice liqueur

-One cup Cool Whip, thawed

-One nine-inch pie crust, baked and cooled

Directions:

-Preheat oven to 425 degrees F.

-In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, and salt. Stir until smooth.

-Pour mixture into the prepared pie crust. Bake for 15 minutes, then reduce oven temperature to 375 degrees F and bake for an additional 45 minutes, or until a knife inserted near the center comes out clean.

-Cool on a wire rack for at least two hours before serving. Frost with Cool Whip just before serving.

-Enjoy!

So there you have it! The fascinating history of Cool Whip! We hope you enjoyed reading it. And if you're feeling inspired, be sure to try out some recipes using this iconic American product.

Cool Whip's history is truly fascinating—it really is a slice of Americana. The product has been around for decades, and it's just as popular now as ever before!

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