How to Thaw Cool Whip in Minutes? Quick and Easy Method

Cool whip is used as a whipped topping in many recipes and snacks. It must be thawed properly to get the best outcomes from the cool whip. In this article, we will answer how to thaw cool whip, exploring methods such as thawing on the counter, in water, and even in the microwave. Whether you want to know how to defrost cool whip quickly or how to soften cream cheese, this post has got you covered.

Did you know that over 60% of Americans have tried cool whip at least once in their lifetime? This whipped topping is a staple in many kitchens, and with its light and fluffy texture, it’s no wonder why. However, it’s essential to thaw the cool whip properly to achieve the best results. Thawing it overnight or at room temperature can be risky and may lead to an uneven texture.

So, whether you’re rushing to thaw cool whip cream fast or looking for the best way, this post will guide you. We’ll explore different methods, such as thawing in the fridge, and even answer how long it takes to thaw cool whip. By the end of this post, you’ll know precisely how to thaw cool whip and achieve the perfect texture every time!

Methods for Thawing Cool Whip:

Thawing in the Refrigerator (Method 1)

You can thaw cool whip in the fridge in a very easy process.

Step 1: Place the cool whip plate in the fridge and let it thaw for 4-5 hours or overnight.

Step 2: Then use the amount you need and return it to the fridge again. This method takes about 6 hours for some brands of cool whip, so be sure to check on it periodically if you’ll be away from home for more than a day or two. It can be the result of the light cream.

Step 3: If you want to leave it on your countertop when ready!

Thawing in the Refrigerator
Thawing in the Refrigerator

Pros: No mixing required! No blending required means faster thawing time (instead of leaving overnight).

Cons: This may cause bacterial growth due to not being appropriately refrigerated after opening the package (this could also make them go bad faster).

Recommended time frame: 4-5 hours or overnight.

Thawing using cold water (Method 2)

You can thaw cool whip in water. But not in Lukewarm Water. Cold Water is a great way to thaw it in minutes without fuss or mess.

Step 1: Get a bowl that can fit a tub of Cool Whip and fill it with ice water.

Step 2: Let it float in there for 30–40 minutes, then remove it from the freezer and enjoy!

Thawing using cold water
Thawing using cold water

Pros: You don’t have to put extra effort into thawing it; set aside some time before serving so it can thaw naturally (possibly even faster!).

Cons: Sometimes, it can be slippery.

Recommended time frame: 30-40 Minutes.

Thawing in the Microwave (Method 3)

How do thaw cool whip in the microwave? Here is the easy guide:

Step 1: Once you are ready to thaw the whip, put your microwave on defrost settings and microwave it for 30 seconds.

Step 2: Take the whipped cream out, stir it well, and return it to the microwave for another 30 sec.

Step 3: This method takes about 2.5–3 minutes, depending on the liquid in your Whip carton (usually around 3 oz per container). Heat it carefully.

Thawing in the Microwave
Thawing in the Microwave

Pros: You can easily adjust this method to fit whatever size bowl or container you use; it’s quick. Don’t take plenty of time.

Cons: It sometimes takes a long time to thaw.

Recommended time frame: 2.5–3 minutes.

Thawing on the Countertop (Method 4)

Thaw cool whip on the countertop is a piece of cake.

Step 1: The first thing to remember is that the cool whip contains skimmed milk and cream, which spoil quickly at temperatures above 40 degrees.

Step 2: Like milk and other dairy products, it can stay at room temperature for 2 hours. If the temperature inside your home regularly exceeds 90 degrees, leave it out for two hours. It usually changes texture when thawed on the kitchen counter.

Thawing on the countertop
Thawing on the countertop

Pros: It’s quick, easy, and inexpensive.

Cons: The cream separates from the liquid during thawing, so you must mix them before using them as intended (which will affect its taste).

Recommended time frame: 2 hours.

Quick tips for successful thawing

First, make sure always to store your cool whip in the fridge. This will help keep it from thawing too quickly and ensure you don’t end up with a mess on your hands when you open it up.

Next, choose a container large enough for what you need (i.e., not too small). You want to ensure there’s enough room so that when the whip softens completely, there won’t be any problems with spillage or waste. Also, remember not to use plastic containers; they leach chemicals into whatever they’re sitting next to! It can affect your heavy cream consistency.

Cool whip
Cool whip

Finally, add sugar if necessary! Because this recipe calls for no sweetener at all—and because we’re talking about thawing some deep slush—you may want some added flavor here and there by adding a pinch during thawing time.

Tips for proper storage

  1. Keep refrigerated. Cool whip is best when it’s kept in the refrigerator, but if you’re going to be using it soon and want to do it before the next time you go shopping, storing it in your freezer is also okay. Just ensure that when you thaw it out of its frozen state, it’s not too cold at first—you don’t want any ice crystals forming on top!
  2. Keep in a sealed container with an airtight lid or scoop cap on top (not so much because they leak but because they look nicer). This will help keep your cool whip fresh longer by preventing moisture from escaping out of the container while still keeping its shape intact during the thawing/refrigeration.

Avoiding Common Mistakes when Thawing Cool Whip:

There are some common mistakes that everyone makes while thawing cool whip. Here are the mistakes you to avoid: 

  • Thawing too long: Wait to thaw the cool whip in the refrigerator for over 12 hours or too long. Refrigerator temperatures are usually much too cold to thaw a tub of whipped cream or frozen dessert mixture. If it’s been in your refrigerator for over 12 hours, it will be too hard to spread and taste stale, and can lose its consistency.
  • Using cool whip while still frozen: If you’re using cool whip, It will be too cold and hard to spread. Also, you need help finding the perfect consistency.


You must remember to thaw cool whip the right way. To avoid having your product sit out unattended, you must take care. I hope now you completely know how to thaw cool whip. 


Q: Can you use frozen Cool Whip?

A: No, Cool Whip is intended to be used in its thawed state and should not be used while still frozen.

Q: How do you thaw Cool Whip quickly?

A: To thaw Cool Whip quickly, place it in a bowl of warm water for 20-30 minutes or until it reaches a soft, spreadable consistency.

Q: Can you use Cool Whip straight from the freezer?

A: No, Cool Whip should not be used straight from the freezer as it will be too stiff and not have the desired texture.

Q: What happens if you thaw Cool Whip too long?

A: If Cool Whip is thawed for too long, it can become runny and lose its texture. It is best to thaw it just until it reaches a soft, spreadable consistency.

Q: Can you use thawed Cool Whip for whipping?

A: No, Cool Whip is not meant to be used for whipping and will not hold its shape like heavy cream.

Q: How long does Cool Whip last after being thawed?

A: Cool Whip can last 2-3 days in the refrigerator after being thawed.

Q: How do you store Cool Whip after being thawed?

A: Cool Whip should be stored in an airtight container in the refrigerator after being thawed.

Q: Is it okay to use thawed Cool Whip that has been in the refrigerator for a few days?

A: It is best to use thawed Cool Whip within 2-3 days after being thawed to ensure the best quality and texture.

Q: Can you add sugar to thawed Cool Whip?

A: Yes, sugar can be added to thawed Cool Whip to sweeten it.

Q: What is the best way to thaw a large amount of Cool Whip?

A: To thaw a large amount of Cool Whip, place it in the refrigerator for several hours or until it reaches a soft, spreadable consistency.

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