I don't know that it would necessarily go bad in 24 hours, it's mostly chemical...still, it does have a teeny bit of real dairy in it so gets that "off" smell even if it's not technically spoiled. In my experience, it will be very liquid-y, not exactly the same thing as melted but close to it, after 24 hours. It may even end up separated (the high fructose corn syrup will separate from the hydrogenated oil). One time, we had bought so much Cool Whip that we couldn't fit it all in the fridge. It was winter time, so Bigshipper thought he would just store the excess tubs outside, behind our garage, for use the next day. The raccoons ATE. IT.ALL. Turns out, they can chew right through the containers. So, whatever you do, don't leave it outdoors!
Hmm... maybe I should be asking the other question, is how do you guys prep Cool Whip pies and have them at a reasonable temperature?
I once bought the Cool Whip about 12hrs before, left it outside room temperature, it was still cold!!! So for my next mess, I'm thinking of buying it 24hrs before and leaving it outside.
Well, this is where it gets tricky. Depends on what your temp is outside, I would think. And what consistency you prefer it to be. I personally prefer it to be a bit on the cold side, so it's still kind of "substantial". Not still frozen, and I actually don't enjoy the cold. But once it's come too close to room temperature, it gets runny and doesn't stick as well. I like it just where it's thawed enough that you can swirl a spoon in it and still encounter a little resistance.
And if the recipient is a hot head like me? (Seriously, my face is always very warm.) The cool whip will melt off the face very quickly just from the person's natural body heat. Of course, I'm only speaking of my own experiences and every one is different!
Anyway, Kraft Foods does not recommend leaving Cool Whip unrefrigerated for more than 2 hours, FWIW.
It's best if you defrost it the night before in the fridge and then leave it out for an hour or so on the countertop before you use it. If you are super impatient, you can leave it on the countertop straight from the freezer for 2-3 hours just fine, but as Mrs Bee notes, the consistency is what suffers.
If you leave it out too long and let it get warm it becomes too soupy. Best if it's a little bit cold and has some thickness and bounce to it. I always fluff it up with a whisk to get it airy and nice. Maybe you are really sensitive? But I've never been "cold" from cool whip.
You probably need to leave it out more than an hour, but YMMV.
Cool Whip in recent years doesn't seem to have ANY dairy in it (or at least the generic ones don't). I used to have it "melt" after being out too long... It really doesn't do that at all anymore, although it gets softer and a little more runny. But again, this is like 12 hours out at room temp (from the fridge). 3-4 hours and it's fine.
And again, years ago an open container, left in the fridge, would have mold in it if I went a few weeks between shoots. I pulled out a half-empty container this week, last opened a month ago.... Not a speck of mold.
I know this is terrible from a "food" perspective, but honestly the un-dairy of CW has been a godsend for me. I barely even use SC anymore.... The only advantage there is easier storage (my fridge is only so big) and a slight reduction in cost.
I have had it out for 3 days at room temp. makes it a bit stickier, but still fun. Make sure you clean up fairly quick off the walls/ceiling. Otherwise it makes good spackle...lol
SStuff said: You probably need to leave it out more than an hour, but YMMV.
Cool Whip in recent years doesn't seem to have ANY dairy in it (or at least the generic ones don't). I used to have it "melt" after being out too long... It really doesn't do that at all anymore, although it gets softer and a little more runny. But again, this is like 12 hours out at room temp (from the fridge). 3-4 hours and it's fine.
And again, years ago an open container, left in the fridge, would have mold in it if I went a few weeks between shoots. I pulled out a half-empty container this week, last opened a month ago.... Not a speck of mold.
I know this is terrible from a "food" perspective, but honestly the un-dairy of CW has been a godsend for me. I barely even use SC anymore.... The only advantage there is easier storage (my fridge is only so big) and a slight reduction in cost.
The anti shaving cream people who never buy clips in the first place are celebrating.
Whipped toppings like Cool Whip barely count as food, so the splatter on the walls and ceiling will just dry up and not go bad. I've never had any outside the freezer for more than 24 hours, so I'm no expert on what happens when it's still wet over longer period.
I do know that the actual Cool Whip brand has pretty decent structural integrity over several hours on the counter, but the generic brands like the ones at discount stores get soupy pretty fast. I try to throw the pies withing 30 minutes of filling the crusts
Love you, too
Bee
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