Turn Cool Whip Into Frosting With One Extra Ingredient - Tasting Table

"On its own, Cool Whip already holds many of the qualities that we love in frosting. It's thick, sweet, and fluffy, and has the added benefits of freezing well and not melting like whipped cream will. But when you mix it with cream of tartar, you get a tasty frosting that can also retain its structure. This powdered ingredient, also known as tartaric acid, is a byproduct of the grape fermentation process."

"We love dipping our fruit in it, plopping dollops on our pie slices, and stirring it into no-bake strawberry cheesecake fillings, but there's no getting around the fact that its consistency is a little flimsier than that of regular frosting - it's meant to be a whipped cream substitute, after all. However, if you're wondering, "Can I use Cool Whip to frost a cake?" The answer is yes. It only takes one extra ingredient to promote Cool Whip to frosting status: cream of tartar."

"It's available online, but it will also typically be in the baking aisle of most grocery stores. Not only is it affordable, but it can last for years in your pantry. Once you've secured your cream of tartar, all you need to do is beat your two ingredients together, either with a stand mixer, electric beaters, or a handheld whisk and a prayer."

Cool Whip has a light, fluffy texture and serves as a whipped cream substitute, but it is flimsier than traditional frosting. Adding cream of tartar stabilizes Cool Whip, helping the mixture retain structure and behave more like a frosting. Cream of tartar is powdered tartaric acid, a byproduct of grape fermentation, and functions as an effective stabilizer in meringues, cakes, and cookies. The ingredient is affordable, shelf-stable for years, and commonly sold in grocery baking aisles and online. For best results, defrost an 8-ounce tub of Cool Whip in the refrigerator for about an hour, then beat it with cream of tartar until combined.

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