I’ve been making desserts for a long time, and every recipe I’ve ever used that includes cool whip instructs you to “fold in the whipped topping”. So I always folded it in – until last week when I decided I knew better. Not only did I not fold, I didn’t even stir. I beat it with the mixer!
Unfortunately the end result was that my frosting was thinner than usual and didn’t cover the whole cake. So I made a second batch. I had to use cool whip from the freezer so I
thawed it a little and then beat it, too. This batch of frosting was so thin it was barely spreadable. I managed to get it on the cake but just barely.
I was pretty sure my frosting disaster was caused by beating the cool whip but I wanted to know for sure so I did a little research. According to my research, cool whip is fragile and should never be stirred because it will cause the cool whip to break down. And furthermore, if you stir it (or beat it) while it’s frozen, it “becomes a puddle very quickly”.
So now I know. There is a reason why they say to fold the cool whip into the recipe instead
of stirring or beating. From now on, all my cool whip will be folded and not beaten!