There once was a time when I topped every pie, pastry, and pancake with cool whip, ate cool whip by the spoonful, and sprayed the can of whipped cream directly into my mouth. But those days are over. And I have to admit I don’t miss it very much because if you actually take the time to check out the ingredients label on that wretched stuff, you’ll realize that you don’t really want to be consuming high fructose corn syrup, hydrogenated palm kernal oil, and “natural flavors.” After you become accustomed to making and eating the whipped cream you’ve made yourself, the illusion of store bought whipped cream will be dispelled.
