Reddi to Wip it Good?
Creamy Reddi-wip Transforms Ordinary into Extraordinary
April 2020 Issue
by Meredith M. Deal & Lindsay Gifford
Information, Recipes & Photography provided by Reddi-Wip®
Reddi-wip has been whipping it good in millions of homes long before the 80s Punk band, Devo, told us to “Whip it good.” Since 1948, this favorite refrigerator shelf staple, with its ever-popular white and red capped canister, has given America and the world an easy way to put smiles on faces young and old. There are few other food products as fun to eat as a dollop, or a wallop, of the creamy, cold deliciousness of Reddi-Wip!
Come on. Admit it. You’ve tilted the Reddi-Wip canister straight from the fridge for an mouth full of luscious, sweet creamy delight. And why not? Reddi-Wip is REAL cream and always has been!
If you’re a coffee lover, Reddi-wip's new Barista series will connect with your inner Juan Valdez and take your coffee game from amateur to pro. One simple skadoosh is all it takes to instantly infuse your morning brew, or homemade latte, with sweet cream flavor overflowing with a rich, velvety texture.
We can’t keep our excitement canned, so we’re sharing delectable springtime recipes you can easily create with Reddi-Wip!
Frozen Key Lime Pie
Prep Time: 10 Mins | Total Time: 4 hrs 10 mins | Servings: 8
1 can (14 oz) Sweetened condensed milk
1 tsp grated Lime peel
1/2 cup Fresh lime juice (about 4 med limes)
3 cups Reddi-wip® Extra Creamy Dairy
Whipped Topping, divided
1 Graham cracker pie crust (9-inch, 6 oz)
Combine sweetened condensed milk, lime zest and juice in large bowl until blended. Gently fold in 2 cups of the Reddi-wip. Pour mixture into crust. Freeze 4 hours, or until firm. Garnish with additional grated lime peel, if desired. Top each slice with remaining Reddi-wip immediately before serving.
Tip: To make a homemade crust: Preheat oven to 375°F. Stir together 11/4 cups graham cracker crumbs and 1/4 cup sugar in medium bowl. Add 1/3 cup melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
Grilled Strawberry & Basil Dessert Pizza
Prep Time: 30 Mins | Total Time: 30 mins | Servings: 8
PAM® Grilling Spray
1 lb. Fresh strawberries, hulled, quartered
2 Tbsps Honey
2 tsps Granulated sugar
3 Tbsps Fresh basil, finely chopped
1 pkg (8 oz) Cream cheese, softened
2 cups Reddi-wip® Original Dairy
Whipped Topping
1 pkg (16 oz) Ready to bake pizza dough
(to make your own, see direction and ingredients in tips)
Spray cold grates of gas grill with grilling spray. Preheat grill for medium-low heat. Meanwhile, in medium bowl, gently stir together strawberries, honey, sugar and basil. Cover and set aside. In small bowl, stir together cream cheese and Reddi-wip; set aside. Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough about 2 minutes per side, until lightly charred and cooked through. Spread grilled crust evenly with cheese mixture; top with strawberries. Cut pizza into 8 slices. Serve with additional Reddi-wip, if desired.
Tips: To quickly make your own pizza dough: Add 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt and 1/2 tsp granulated sugar to food processor; pulse until well combined, about 15 seconds. Add 3/4 cup warm water and 1 Tbsp olive oil and continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in medium bowl; cover and let rise until doubled in size, about 1 hour.
Lemon Cake
Prep Time: 15 Mins | Total Time: 2 hrs 30 mins | Servings: 12
PAM® Baking Spray
1 pkg (15.25 oz) Duncan Hines® Classic Yellow Cake Mix
11/3 cup water
3 eggs
1/3 cup Pure Wesson® Canola Oil
2 Tbsps Lemon peel, grated
3/4 cup Confectioners' sugar
2 Tbsps Fresh lemon juice
Reddi-wip® Original Dairy Whipped Topping
1 cup Strawberries, sliced (optional)
Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray. Combine dry cake mix, 11/3 cups water, eggs, oil and 2 Tbsps lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared pan.
Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack. Glaze: Beat confectioners' sugar and lemon juice with wire whisk until smooth. Add water, if necessary, for desired consistency. Drizzle over cake; let stand until glaze is firm. To serve, top each piece with a dollop of Reddi-wip. For a coloful display, garnish the cake's base with strawberries.
Carrot Cake Trifle
Prep Time: 40 Mins | Total Time: 3 hrs | Servings: 20
PAM® Baking Spray
2 cups All-purpose flour
1 tsp Baking powder
3/4 tsp Baking soda
3/4 tsp Kosher salt
2 tsps Ground cinnamon
1/2 tsp Ground nutmeg
1/4 tsp Ground allspice
4 Eggs
2 cups Light brown sugar, firmly packed
1 cup Pure Wesson® Vegetable Oil
3 cups Fresh carrots, shredded
1/2 cup Confectioners’ sugar
4 pkgs (8 oz each) Cream cheese, softened
2 tsps Vanilla extract
2 cups Pecans, chopped
2 cups Reddi-wip® Original Dairy Whipped Topping (about 5 seconds)
Preheat oven to 375 °F. Spray two 9-inch round cake pans with baking spray. Stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in medium bowl; set aside. Place eggs, brown sugar and vegetable oil in large bowl; mix with an electric mixer on medium speed until blended. Slowly add in flour mixture and continue to mix on low speed until blended. Gently fold in shredded carrots. Divide batter evenly between cake pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks, about 1 hour.
Meanwhile, beat cream cheese and powdered sugar with an electric mixer on medium speed until creamy. Add Reddi-wip and vanilla and continue to mix on low speed until smooth. Transfer icing to a piping bag. Pipe 1/3 of the icing across the bottom and up the sides of a 9-inch trifle dish. Using the flat side of a spoon, gently smooth the icing into an even layer. Sprinkle the icing with 1/3 of the pecans. Place one of the cakes on top of the icing. Repeat this process until you’ve finished a third layer of icing and pecan pieces. Top the trifle with additional Reddi-wip; serve immediately.
Reddi-wip® Dyed Eggs
Prep Time: 10 Mins | Total Time: 50 mins | Servings: 12
12 Hard boiled eggs, cooled
4 cups Distilled white vinegar
1 can (6.5 oz) Reddi-wip® Original Dairy Whipped Topping
Liquid food coloring (up to 5 colors)
Place hard boiled eggs in large bowl. Pour enough vinegar over to cover. Let stand 2 to 3 minutes. Remove and pat dry with paper towels or air dry on a rack. Dispense entire can of Reddi-wip into a 9x13-inch baking dish. Use the back of a spoon to spread it in an even layer. Place drops of food coloring into Reddi-wip and use a spoon to gently swirl colors together. Do not overmix. Roll eggs through colors once until completely coated. Let eggs sit 30 minutes. Remove eggs from pan and rinse with cool water. Place on baking rack to dry.
Tip: If using gel dyes mix a little vinegar to break down gel and then drop mix onto whipped cream.
Color Swirl Cupcakes
Prep Time: 60 Mins | Total Time: 2 hrs | Servings: 24
Cupcakes:
3 Eggs
1 tsp Baking powder
1/2 cup Unsalted butter, melted
3/4 cup Milk
1 tsp Vanilla extract
1 pkg (15.25 oz) Duncan Hines® Classic White Cake Mix
Buttercream:
1 cup Milk
1 tsp Vanilla extract
1/4 cup All-purpose flour
1/4 tsp Salt
3/4 cup Granulated sugar
1 cup Unsalted butter, softened
Glaze:
4 cups Reddi-wip® Original Dairy Whipped Topping
1 pkg (11 oz) White morsels
Liquid food coloring
(up to 4 colors)
Cupcakes: Preheat oven to 350°F. Place 24 cupcake liners in standard muffin tins. Beat cake mix, milk, melted butter, eggs, baking powder and vanilla in large bowl with electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and beat 2 minutes. Divide batter evenly into pans. Bake 16 to 18 minutes, until toothpick comes out clean. Cool on wire rack.
Buttercream: Whisk together flour and milk in small saucepan until smooth. Heat over medium heat just until boiling and it has reached the consistency of pudding, whisking constantly. Remove to a small bowl. Stir in vanilla and salt. Cover surface with plastic wrap and cool to room temperature. Do not refrigerate.
Beat softened butter and granulated sugar in medium bowl using an electric mixer at medium high speed until very light and fluffy, about 3 to 5 minutes.
Add milk mixture a little at a time. Continue beating until frosting looks like whipped cream and all milk has been incorporated. Frost cooled cupcakes with frosting. Smooth out the tops using an offset spatula. Refrigerate 15 minutes.
Glaze: Place Reddi-wip and white morsels in 2.5 quart microwave safe bowl. Microwave on high 1 minute. Whisk until smooth. Place drops of food coloring in bowl and gently swirl colors together with a skewer. Dip cupcakes into glaze. Place on wire rack until glaze is set.
Raspberry Lemonade Punch
Prep Time: 10 Mins | Total Time: 10 mins | Servings: 12
3 cups raspberry sherbet
1 quart lemonade
1 quart lemon-lime soda
Reddi-wip® Original Dairy Whipped Topping
Fresh raspberries and lemon slices, optional
Scoop sherbet into punch bowl or extra large serving bowl. Pour lemonade and lemon-lime soda over sherbet. Top each serving glass with Reddi-wip and garnish with raspberries and lemon slices, if desired.
Tip: To make a lime punch, substitute lime sherbet for the raspberry and limeade for the lemonade. To make ahead, scoop sherbet into serving glasses and freeze. Pour lemonade and soda into glasses as guests arrive.
Strawberry Cheesecake Ice Pops
Prep Time: 15 Mins | Total Time: 4 hrs 15 mins | Servings: 6
1/4 cup Graham cracker crumbs
1 Tbsp Unsalted butter, melted
1 Tbsp Granulated sugar
8 oz Fresh strawberries, chopped
1 pkg (8 oz) Cream cheese
1/3 cup Confectioners’ sugar
2 1/2 cups Reddi-wip® Original Dairy Whipped Topping
Stir together graham cracker crumbs, butter and granulated sugar in small bowl; set aside. Place strawberries, Reddi-wip, cream cheese and powdered sugar in blender container. Blend until smooth, about 1 minute. Pour mixture evenly into six (4 oz each) ice pop molds stopping 1/4-inch from the top. Top each evenly with graham cracker crumb mixture. Cover; insert sticks. Freeze at least 4 hours or overnight. Unmold and serve immediately.
Tip: For a lower fat version, ice pops can be made with 1/3 less fat cream cheese (Neufchatel)
Unicorn Milkshake
Prep Time: 10 Mins | Total Time: 10 mins | Servings: 4
1 pkg (19.5 oz) Snack Pack® Unicorn Flavored Pudding
1/4 cup Marshmallow creme
1/4 cup Reduced fat (2%) milk
3 cups Vanilla ice cream
Reddi-wip® Original Dairy Whipped Topping
Sprinkles and decorative candies, optional
Stir together 2 blue pudding cups and marshmallow creme in small bowl. Drizzle blue pudding mixture around the sides of 4 serving glasses. Place glasses in freezer for 5 minutes.
Pour milk, 4 pink pudding cups and ice cream into blender container; blend until smooth. Remove serving glasses from freezer and divide milkshake evenly into each. Top each with Reddi-wip and sprinkles, if desired.