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Old 02-17-2011, 02:25 AM   #41
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Quote:
Originally Posted by PieSusan View Post
What you all are describing as whip and chill reminds me of Jello One Two Three. Are they the same thing?
No--same era (1966-1971), but different products.
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Old 06-25-2011, 01:06 PM   #42
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I have a recipe to make it!

First of all, I remember this fondly as a topping for jello cake back in the day. My mom got a recipe to make whip n chill from scratch when the stores quit carrying it. The recipe is as follows:

1 pkg vanilla cook n serve pudding
2 cups water
1 3 0z pkg gelatin
1 cup of whipping cream, whipped (makes about 2 cups) or an 8 ounce pkg of cool whip.

In a small saucepan, cook vanilla pudding and water until thickened about 10-15 minutes. Whisk in dry jello of choice until dissolved. Chill for about 20 minutes. Fold cream or cool whip into the cooled gelatin mixture. It tastes better if you use the whipped cream, and cheaper than buying the big pkgs and trying to divide them. Hope this helps any retro foodies out there :)
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Old 07-06-2011, 03:10 PM   #43
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I remember whip & chill and not from the 60's! We used it in a foodservice establishment I worked in about 15 years ago and I was searching for it today because I loved it! I asked my distributor about it and he had never heard of it lol..I think I'll check out some of the recipes other members have posted here though..just looking for a strawberry mousse to serve where I cook now..
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Old 08-05-2011, 07:00 PM   #44
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Exclamation "Real" Whip n' Chill - The missing ingredient

Sometime back in the '90s, I called Kraft to inquire as to the availability of Whip N' Chill. At that time, even the foodservice version did not exist. The lady that I spoke to was incredibly helpful in aiding me to determine the ingredients of the original product. She actually had another Kraft employee search through their product museum and fax me a copy of the ingredients list from an original package, so that I could attempt making my own from scratch.

Using this information, I was able to come up with a concoction that was similar, but not identical. The Whip N' Chill that I came to relish had a simultaneously smooth but grainy texture. It was this "graininess" that I was trying to duplicate. As it turned out, this texture was due to the now-missing ingredient, course tapioca flour. That is, the tapioca flour grains are smaller than "small-pearl" tapioca, but larger than normal tapioca flour.

Since it takes some time to modify tapioca starch (cook it), I only made a few batches due to all the effort required. At the time, the only tapioca I could find was standard pearl variety, so I first ground the pearls into meal, then cooked the meal. This is known as pre-gelled or modified tapioca starch.

The other ingredients that I used, in order to duplicate the original "chemically" taste, were milk, Jello instant pudding mix and Dream Whip. The pudding has a lot of gelatin and modified food starch, and the Dream Whip has all the hydrogenated and partially hydrogenated fats. Cool Whip would probably work just as well as the Dream Whip, as they are similar in ingredients.

Now, I will probably try to figure out how to synthesize a healthy version of Whip n' Chill. The partially hydrogenated fats are the unhealthiest components of the commercial version, followed by the fully hydrogenated (saturated) fats. Avoiding the preservatives, anti-caking agents, conditioners, etc. would be good too. My latest idea involves the use of coconut oil, which is very healthy, and whips fairly easy. Although coconut oil is a saturated / medium chain triglyceride, it is immediately metabolized in the liver, not stored in fat cells. I am not against using cream, but I think the taste and texture might be closer to the chemical version if I used coconut oil, as well as being healthier and more stable.

Anyway, the point of all of this was to point out that the modern, foodservice-packaged Whip N' Chill is not the same as the grocery store variety sold in years past, and it doesn't have that awesome texture of the original due to the lack of tapioca flour.

Hope that helps someone.
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Old 12-28-2011, 06:56 PM   #45
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I am looking for it to Whip and Chill recipe?
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Old 12-29-2011, 08:33 AM   #46
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Sounds like angel delight to me. I'm sure your own homemade version will be much better than the substance from the packet.
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Old 12-29-2011, 09:49 AM   #47
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Quote:
Originally Posted by Maverick2272 View Post
They have this great video that plays at the Museum of Science and Industry, I forget exactly what section it is in, where it shows how a 'lemon meringue pie' is commercially produced.
We stood there and watched it for 15 minutes waiting for some sort of fruit or ingredient we recognized to be add, it never was.... just chemical mix after chemical mix.
Of course I am sure they picked the worst one they could find for the video, LOL.
I LOVE the Museum of Science and Industry. Ever since I was a tiny girl I've been enthralled by their exhibits and explanations of why and how things work.

I remember Whip and Chill. Nasty stuff. Wouldn't get close to it now. Besides, Chocolate Mousse is SO easy to make and not only better tasting, but it's actually real food! If you'd like my recipe (which comes from a real bistro in Paris), send me a pm.
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Old 12-29-2011, 04:23 PM   #48
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Originally Posted by ccalore View Post
I am looking for it to Whip and Chill recipe?
Whip and chill was in a package for the freezer It was in Vanilla and Choc It was a moose like texture or egg white texture
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Old 12-29-2011, 04:25 PM   #49
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Quote:
Originally Posted by ccalore View Post
Whip and chill was in a package for the freezer It was in Vanilla and Choc It was a moose like texture or egg white texture


There's parts of a moose that are quite tough. We had really chewy moose burgers.
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Old 12-29-2011, 04:28 PM   #50
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Yes I would love the recipe >>>> ccalore@cox.net
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