When General Foods researchers surveyed a random group of housewives in the 1965, they discovered that the women all wished for the development of a processed dessert topping that came already whipped, required no preparation, could be spooned right onto a dessert, and tasted as good as whipped cream. General Foods’ Technical Center developed the product within six months—in 1966.
Since General Foods could not legally refer to its nondairy topping as a whipped cream or milk product, the company’s advertising agency generated hundred of nebulous names, finally recommending Cool Whip as the noncrème de la noncrème.
Sodium caseinate, an ingredient in Cool Whip, is also used to make glue.
Stirring Cool Whip vigorously will cause the whipped topping to deflate and lose its airy texture.
Unlike whipped cream, Cool Whip lasts for weeks.
In 1966, Cool Whip sponsored The Andy Griffith Show.
Cool Whip is the best-selling whipped topping in the United States.
Cool Whip whipped toppings are available in six styles (Cool Whip Original, Cool Whip Extra Creamy, Cool Whip Lite, Cool Whip Free, Cool Whip Season's Delight, and Cool Whip Sugar Free) that can be used interchangeably in recipes.
Cool Whip holds a 70 percent share of the whipped topping market.
According to the Market Research Institute, one out of three American homemakers buys Cool Whip regularly.