Whipped topping, frozen, low fat
Whole food · Dairy and Egg Products
Photo: Wikipedia
Whipped topping, frozen, low fat is a light, airy, and sweet cream alternative made primarily from water, hydrogenated vegetable oils, and sugar. It has a smooth, melt-on-the-tongue texture that is less rich than traditional whipped cream. Nutritionally, it is a source of simple carbohydrates and fat, with minimal protein.
Calorie split: 5% protein · 42% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love it for its effortless ability to transform simple desserts like pie, fruit, or hot cocoa into something more indulgent. Its sweet, vanilla-like flavor and cloud-like consistency make it a nostalgic and versatile topping for countless treats.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (23.6g per 100g) can contribute to blood sugar spikes, and it often contains hydrogenated oils with trans fats. Those monitoring sugar intake or seeking whole-food ingredients should use it sparingly. Pair it with protein-rich foods like nuts or Greek yogurt to help balance the glycemic impact.
Key benefits
- Provides a light, creamy texture to desserts
- Lower in fat than traditional whipped cream
- Adds sweetness and visual appeal to dishes
- Convenient and shelf-stable when frozen
- A common dairy-free or lower-lactose option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The most famous brand, Cool Whip, was introduced in 1966 and was initially marketed as a revolutionary 'non-dairy' whipped topping, though it now contains a small amount of sodium caseinate, a milk derivative.
Full nutrition (USDA data · scales with serving)
| Water | 59.7 g |
| Energy | 224 kcal |
| Energy | 938 kj |
| Protein | 3.0 g |
| Total lipid (fat) | 13.1 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 23.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 23.6 g |
| Calcium, Ca | 71.0 mg |
| Iron, Fe | 0.10 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 74.0 mg |
| Potassium, K | 101 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 0.10 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 2.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.10 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 45.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 74.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.33 g |
| SFA 10:0 | 0.47 g |
| SFA 12:0 | 4.6 g |
| SFA 14:0 | 1.9 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 0.84 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 0.71 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.15 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Cream, whipped, cream topping, pressurized — USDA does not publish this profile for Whipped topping.
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.19 g |
| Leucine | 0.31 g |
| Lysine | 0.25 g |
| Methionine | 0.08 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.15 g |
| Valine | 0.21 g |
| Arginine | 0.12 g |
| Histidine | 0.09 g |
| Alanine | 0.11 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 0.67 g |
| Glycine | 0.07 g |
| Proline | 0.31 g |
| Serine | 0.17 g |
FAQ
Is frozen whipped topping the same as whipped cream?
No. Traditional whipped cream is made from heavy cream (dairy fat) and often sugar. Frozen whipped topping is a manufactured product made primarily from vegetable oils, water, sugar, and stabilizers, with a different texture and nutritional profile.
Can I use it in baking or only as a topping?
It's primarily designed as a topping. When folded into batters or used in no-bake desserts like mousses or pies, it can add lightness, but it may not hold up to high heat and can sometimes become watery.
Why does it have a different texture from fresh whipped cream?
Its texture comes from emulsified vegetable oils and stabilizers like polysorbate 60 and sorbitan monostearate, which create a very stable, uniform foam that resists melting longer than dairy cream.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.24 kcal/g · 5% calories from protein · 0.0 g fiber · 23.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.