What is the best way to get Cool Whip to stick? Dixie Comet used Cool Whip and yogurt for the video seen on the right. I told her that for the next video we have to figure out how to get them to stick better. She won't use shaving cream. I told her water. (Water also makes the pies runnier, which is what I want.)

The pic on the left, from Pie Zone, is a Cool Whip pie video. If I could get that look, that would be fantastic. Thought?

How much water?

Zero!!!!
Just make sure it's soft, and that's all it takes!!

Add buttercream frosting?

So all you used in those pics is Cool Whip? Nothing else?

How long do you leave it out to thaw? Does it matter if it is warm or cold?

That sounds great but I don't want to ask her to do all that. lol

The Cool Whip was too frozen! It needs to thaw properly. I defrost in the fridge overnight and leave on the counter for about an hour.

Mixing or "fluffing" it definitely helps and you can absolutely use a whisk or just a spoon if the electric mixer seems daunting. It honestly doesn't add much time and you can be sure the consistency is right. Adding to the no water chorus!

I don't put Cool Whip in the freezer. They come from the grocery to my fridge. Then I try to take them out about 3 hours before I need them.... But I've taken tubs out overnight, and also less than 2 hours before. It just depends. You can stir it up with a spoon and that will make the consistency much better, takes about 5 seconds! Also taking tubs out at different times means you can "mix" them if consistency in one tub is too runny or too thick.

I like to use softer CW for thrown pies, almost runny... And then more thickness for pies I'm smushing.

Have you ever added water? If so, what effect did it have?

And what about marshmallow fluff!?!?

Look at the picture, isn't that just perfect?!?! It is for me, indeed!!

I did mention the fluff to her. She said she would rather try the water.

fluff is a good one. gives it a nice look when it falls off too.

i have used a few other things but if she doesnt even want to add foam or anything, she probably wont want to use this.

Not for Cool Whip! It wouldn't mix well anyway. Ditto buttercream frosting or yogurt.... The consistencies don't work.

You can add water to SC if you want. The more you add the runnier it gets, and eventually it looks almost (but not exactly) like runny whipped cream. (Although the model will still hate the taste and her eyes will burn...)

I've mixed Cool Whip with Sour Cream, and it seems to stick OK. Gives it a creamier feel.

One more question. I am sorry of this is a stupid question, but here goes.

Does it matter if it is fat free or lite or just regular? Is it all the same (as far as look as stickiness go?

The best cool whip that sticks perfectly actually come in aerosol cans, labeled 'Barbasol'.

Like a lot of people said, make sure it's thawed. Leave it in the fridge for a few hours. The whole thing should be loose when you stake it (with the top on).

Also I like to mix in a can of frosting.

This is 100% right - and the rest of his advice. The only reason any whipped product doesn't stick is because it's frozen/too cold - or in the case of real cream - over whipped or split. There are no two ways about it, though: there's no shortcut to making good pies the way you want them. For everyone it's a ball ache and the result of sometimes years of trial and error.

Even trickier if you're making videos by proxy of a custom producer.

Well I had Dixie mix the Cool Whip and add no water. This was the very disappointing result.

The picture that Rich posted looks wonderful. Very sticky. It didn't happen for me.

WTF

I just replied to this thread (linked below), but it didn't jump to the top for some reason.

https://umd.net/forums/what-is-the-best-way-to-get-cool-whip-to

So I am restating my comment in a new thread.


I had Dixie mix the Cool Whip and add no water. This was the very disappointing result.

The picture that Rich posted looks wonderful. Very sticky. It didn't happen for me.

WTF

Well that's not very fun!!

These are all recent pics, all 100% Cool Whip, all stuck just fine!

Such a shame because Dixie is so cute!!

I'll just add to the Greek Chorus above and say that in my experience you get perfectly good coverage if you use the Cool Whip in containers, so long as you only store it in the fridge (not freezer), and let it sit on the counter and thaw for about 3 hours before use.

I wouldn't call that disappointing at all!

They aren't bad for me as well...

However, I think nowadays the best result for pies is marshmallow fluff... and if you are in USA is very easy to find...

Look this video (it's a male one, but look at the pies!!! Amazing, gooey, hard to remove... adorable!!! it's seems to be marshmallow fluff)

https://umd.net/videos/messed-from-above

The panties are very very very nice!!!

I have the best way to make cool whip STICK and its easy as fuck.

also, if you have something under the cool whip, that is on the crust, for some reason it helps the cool whip STAY. a lot better.

some temperatures and whatnot can mess things up but I have created a fool proof way to make it stick BUT the girls also have to have a delivery system. try the first pie while filming, if it didn't stick, try it A DIFFERENT WAY, if that one didn't stick, TRY IT A DIFFERENT WAY. and both models have to understand it is meant to stick....so model getting pied has to try to tilt her head to make it stick while model pieing has to make sure to keep changing what shes doing to make SURE it sticks.

but i do believe i have come up with some damn good ideas. i have a few. they have always worked. in any temp.

What might you suggest goes under the Cool Whip?

You'll have better results working with actual WAM producers who know how to make a good pie. Looks like these folks dropped the ball all the way around. (Pie consistency, execution of hit, etc.) Just my two cents.

Also, marshmallow fluff is incredibly sticky.... Like, to the point that every model who gets even one pie is usually, "Please don't do that again." That said, if you have a model you never want to shoot again, I'd say go nuts and use 15-20 marsh fluff pies!

The video is FANTASTIC in every way except the stickiness factor. The hits are all right on target. The acting is amazing.

I am glad you are telling me this about the fluff. So what are you suggesting instead to mix in the Cool Whip?

That's so interesting you say that because I had the exact opposite experience. I once made a whole bunch of pies with pudding on the bottom and cool whip on top on the recommendation of a friend here who said they felt amazing. But they did not stick well at all and in fact, I feel it was the pudding that pulled the cool whip away from my face It was very annoying and I was grumpy about it!!

For awhile I experimented with a lot of different people's pie recipes, but I never really found one that stood out or that I deeply enjoyed more. Many people swear by simp99's recipe but it did not yield noticeably distinct results for me and it was so much effort! Now I always stick to just cool whip, that's my tried and true

Sorry, just now seeing this!
There's really no "magic ingredient" to add to Cool Whip to make it stick. Sure, you can mix in frosting or fluff, but it's tricky. (Frosting will make it thicker and arguably stick better, BUT that thickness also means it can slide off easy so coverage doesn't stay. Fluff hardens so I prefer to heat it right before using, and mixing it into CW doesn't really work.)

I swear, if you just leave the CW out, unrefrigerated, you'll be fine. It can't be hard or cold when you put it into the crust. It needs to be soft, if not quite soupy. Then you can leave it for quite a while before it starts to "crust" after a few hours (and even then, you can stir it around and it should be fine). Also, for maximum stickage, I've found that a face that has already been well-caked is more "primed" to get additional layers of Cool Whip to stick. (So for those "pie first" purists, yes there IS a method to my madness.)

Exhibit A. Simple ol' Cool Whip in a simple ol' crust. Damn near perfect coverage, if I do say so myself. Not EVERY pie hit is this good, but my success ratio is pretty high.