Update On Fillings Made With Coolwhip
Decorating By butternut Updated 1 Aug 2006 , 12:29pm by all4cake
Hey everyone. There was a thread recently about using CoolWhip as an ingredient in fillings and whether or not it was alright to leave the filling unrefrigerated. I wrote to Kraft directly and asked if CoolWhip could be left out of the refrigerator. I posted a reply in the thread about fillings but I thought I would also post it in a new thread so more people would see it. When I wrote to Kraft, I explained to them that I wanted to use the CoolWhip as an ingredient for a filling in a cake and asked if the cake could be left out for a few days or if it had to be refrigerated. Their response was:
Return recipe to refrigerator IMMEDIATELY after serving/using
Keep in refrigerator under normal refrigerator temperatures of 40 degrees at ALL times
I did a little experiment with the CoolWhip that I had in my refrigerator. I left it out overnight and the next day, it had turned yellowish and very runny. I can't imagine a filling using the Coolwhip would last without being refrigerated. Anyway, that's the latest word from Kraft.
Isn't cool whip non-dairy? I ask because I never buy it.
Theresa 
cool whip is non-dairy, but its tempermental, like the whipped cream from a can, its has to be refrigerated, you can only use it for items that will be chilled, like pies and filling for cakes that will be chilled till they are served.
I just emailed Kraft myself about this before I read my post. However, I've had different results.
I've mixed my cool whip with a package of chocolate instant pudding. I've left it out since Saturday evening (we've had 90 heat so its been really hot) and as of last night it still tasted fine. I really don't think I would use it, but I thought it was interesting that my results were fine so far! Did you mix yours with pudding to act as a perservative?
Since you buy cool whip in the freezer section and have to refrigerate it I wouldn't think using it as a filler would be a good idea. Even mixed into a pudding I'd think it would break down and get messy once warm for very long. I've never used it a s a filling but think I'd be scared to for any cake that'd have to sit out.
When I did my little experiment with the CoolWhip, I didn't add anything to it. I just left it out on the counter in its container. It could be that when you add something to it like the pudding, there isn't as much of a drastic change in the consistency. I don't know that it would actually make you sick if you ate it after it had been left out for days but Kraft insists that it needs to be refrigerated whether it be by itself or mixed into a recipe. I emailed them twice, trying to get specific answers to my questions. They never would actually say if it would be "unsafe" just that it needed to be refrigerated. I really would be afraid to put it into a filling and leave it out.
In place of Cool Whip non dairy whipped topping which requires refrigeration would you be able to substitute Rich's (already prepared...in a bucket)Bettercreme? Sells for 22-25 at Sam's for I do believe 18 lbs. It's shelf stable, room temperature being 70, for up to 5 days. The information is on the side of the pail. Ask to read the info on it if you happen to go there.
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