Can I Make Cool Whip Thick Enough To Decorate With?
Decorating By evesloven Updated 15 Nov 2006 , 7:37pm by milosmami
I'm curious about the whole Cool Whip thing. I've been searching for a recipe for whipped icing/frosting, etc and just come up with the general, heavy whipping cream recipe. I've found that it doesn't taste anything like the whipped frosting I get from the store. So, is it possible to add stuff to the Cool Whip to make it "frostable" 
Like add some meringue powder or something? I don't want to be able to do intricate designs/decorations with it since I figure it won't hold up well for those, but maybe a shell or reverse shell border that is colored? I would love any help you guys can give on this! Thanks!!!
I don't think so... It's better that you whip your own whipped cream from real heavy cream.. that would work. I don 't think whipped topping is meant for that use. Only one way to find out,,, try it !
I don't think so either, I think it would break down at room temperature. Do you have a source to buy Pastry Pride in your area? It comes frozen in quarts and half gallons, thaw and whip. It is more stable than Cool Whip or Whipped Cream and tastes so much better than Cool Whip. Makes beautiful borders and icing and doesn't break down, a bit soft for flowers I think.
I've piped and done borders with colored cool whip before, and yes, it's a little difficult to work with because it gets soft in a hurry, but it is possible. I have a couple cakes in my photos, I believe. You can color cool whip, then put it back in the fridge for a while (about 30-60 min.) then put it in your bag and start. Work quickly, making sure your hands aren't warming the cool whip too much. You'll see a difference in the texture of the cool whip once it's getting too hot, just empty out the remaining c.w and refrigerate again. It worked for me, so I don't see why you wouldn't be able to do a border.
I've iced and decorated with Cool Whip before; I just added powdered sugar to it to thicken it up a little. I know that sounds like sugar overkill, but Cool Whip is so sweet anyway that the extra sugar didn't seem to make much difference to the flavor. I agree with the others, though; to make it work you HAVE to keep it refrigerated as much as possible. (and, in my experience, you can't add too much coloring without it breaking down--so pastels only pretty much) Can't do anything intricate, but it will hold a shell border as long as it stays cool.
i've used cool whip too, since I cant get pasrty pride or anything like that.
what I do is use it from a semi frozen state. I usually let it thaw for a few hours in the fridge, mostly where it is still stiff in the middle, then I stir it up. I havent had a problem yet, but I recommend you try it out on some cupcakes or something.
I have a hot hand too, so I try putting my bags in the freezer with the CW in them.
good luck
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