Taking someone's wam virginity next week and plan on doing so with cool whip. My questions are how do I thaw it out and make it so it's warm or room temp. And how many buckets should I get for say 10 pie crusts?
Actually, using canned pudding in a paper plate is great...you can get big cans of various flavors at GFS...and you can top the pies with the Cool Whip if you like...with a dash of chocolate syrup...makes for great coverage and is not too expensive.
I'd use one large tub per pie, unless you're filling the pie with pudding or cake batter. In that case one is fine. You can leave it on the counter all day to bring it up to a comfortable temp. It won't go bad, especially for your purposes. If you get two smaller tubs per pie they'll thaw quicker.
slimedman said: Taking someone's wam virginity next week and plan on doing so with cool whip. My questions are how do I thaw it out and make it so it's warm or room temp. And how many buckets should I get for say 10 pie crusts?
Just make sure it's properly thawed before you use it. sometimes cool whip is still frozen in the middle when you buy it.
Oh! I forgot a good tip. Get a 3 or 5 gallon ziplock bag, I can't remember which, just a big one. And while the cool hwhip is still frozen, dump the frozen cream puck into the bag. When it's all thawed (you can squish the bag for fun and to see if it's thawed) you can snip a corner and use it as a big icing bag to pipe the hwhip into the pie shells. I think my fet page has a pic of it, but it's easy enough to sort out.
Wamlanta said: Oh! I forgot a good tip. Get a 3 or 5 gallon ziplock bag, I can't remember which, just a big one. And while the cool hwhip is still frozen, dump the frozen cream puck into the bag. When it's all thawed (you can squish the bag for fun and to see if it's thawed) you can snip a corner and use it as a big icing bag to pipe the hwhip into the pie shells. I think my fet page has a pic of it, but it's easy enough to sort out.
Gosh that's brilliant!
And to the OP, I usually put it in the fridge overnight after getting it frozen from the store and then out on the countertop for a few hours the next day (at least 2-3). Make sure you mix it to make sure it's incorporated and not frozen in the center. I also find that whipping it in a larger bowl gives it a nicer, fluffier texture. Agree one big tub or 1.5 small ones for one pie at least for most satisfying results! You can put some pudding or something underneath, but my favorite is just pure cool whip and some warm cake batter slime if you want to add a different texture / experience later. Happy messing!!!
Wamlanta said: Oh! I forgot a good tip. Get a 3 or 5 gallon ziplock bag, I can't remember which, just a big one. And while the cool hwhip is still frozen, dump the frozen cream puck into the bag. When it's all thawed (you can squish the bag for fun and to see if it's thawed) you can snip a corner and use it as a big icing bag to pipe the hwhip into the pie shells. I think my fet page has a pic of it, but it's easy enough to sort out.
Gosh that's brilliant!
And to the OP, I usually put it in the fridge overnight after getting it frozen from the store and then out on the countertop for a few hours the next day (at least 2-3). Make sure you mix it to make sure it's incorporated and not frozen in the center. I also find that whipping it in a larger bowl gives it a nicer, fluffier texture. Agree one big tub or 1.5 small ones for one pie at least for most satisfying results! You can put some pudding or something underneath, but my favorite is just pure cool whip and some warm cake batter slime if you want to add a different texture / experience later. Happy messing!!!
Cool Whip is so stable you could probably leave it on your counter all day and not have any problems. But yeah, mixing makes a better pie. Adding some white frosting in the mixing bowl can add some body.
Here's the pic from my fet page. The 5 large bags in the bin held 50 tubs of cool whip total.
One thing no one has mentioned here, actual Cool Whip (the brand) works as described above. The cheap off-brand stuff from places like Dollar General has issues with structural integrity when it gets to room temp. I move from the freezer to the fridge 24 hours before the shoot and I don't leave it on the counter more than about an hour or it starts to get soupy. It's only a dollar a tub though. Fair trade.
Love you, too
I think my fet page has a pic of it, but it's easy enough to sort out.
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