4 Easy Ways to Thaw Cool Whip to Perfection

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In a pinch? Our 4 foolproof thawing methods have your back

Co-authored by Savannah Vold Reviewed by Chef Jeff Woodward

Last Updated: July 4, 2024 Fact Checked

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Microwave

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Cold Water

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Countertop

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Refrigerator

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Tips

Fluffy, delicious, and…frozen? Darn it! Cool Whip is a delicious topping perfect for adding something special to your desserts, but nothing is more frustrating than it not being ready to go when you need it. Lucky for you, this classic Cool Whip conundrum can be solved with any of our 4 easy thawing methods. Whether you're in a pinch with minutes to spare or have more time to prepare, we’ve got you covered.

Things You Should Know

Microwave your Cool Whip on defrost mode in 30-second intervals for 2-3 minutes. Stir your Cool Whip with a utensil in between to avoid a soupy disaster.
Thaw your Cool Whip in a large bowl of cold water for 30-40 minutes.
Leave your Cool Whip on the counter to thaw for 1-2 hours. Open your Cool Whip after an hour to check its consistency. If it’s still frozen, leave it for another hour.
Let your Cool Whip thaw in your refrigerator between 4-5 hours, or leave it overnight.

Method 1

Method 1 of 4:

Microwave

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Full speed ahead! Take your Cool Whip out from your freezer and take off the lid to prepare for microwaving. Ensuring you’ve removed the lid will protect you from any unfortunate microwave explosions that would take longer to clean up than defrost!^{[1]
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Microwave your Cool Whip on defrost mode in 30-second intervals. Place your microwave on defrost mode, then put your Cool Whip in the microwave with the lid off. Hit the timer for 30 seconds and let it run before taking it out.^{[2]
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- If your microwave doesn't have a defrost mode, setting it to low will work the same. The important thing here is that you don’t have your microwave on medium or high power, as your poor Cool Whip won’t stand a chance and will melt.
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Stir your Cool Whip every 30 seconds for 2-3 minutes or until thawed. Using a spoon or utensil, stir your Cool Whip as best you can and put it back in the microwave for another 30 seconds. Repeat the stirring and microwaving process in 30-second intervals until the Cool Whip is thawed and at the consistency of your liking—this should take around 2-3 minutes.^{[3]
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- User beware, no one likes runny, yellow Cool Whip! To avoid a disaster, don’t be bold and microwave your Cool Whip for a solid 2-3 minutes—this will turn your dessert into soup.
- Once your Cool Whip is thawed, you won’t be able to refreeze it and try again if you mess up. When in doubt, err on the side of caution and underheat it—better too cold than liquidy.
- Cool Whip goes great with desserts like homemade sponge cake topped with strawberries!

Method 2

Method 2 of 4:

Cold Water

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Grab a bowl large enough for your Cool Whip to float in and fill it nearly to the top with cold water. Don’t fill the bowl all the way up, as the water level will rise when you put in the Cool Whip container.^{[4]
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Take your Cool Whip out of the freezer and place it in the bowl. Remove your Cool Whip from the freezer and place it, lid on, into the bowl you’ve filled up with cold water.^{[5]
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- While some people are tempted to use lukewarm water to speed up the thawing process, cold water is the safest option because Cool Whip spoils easily as it’s a dairy product.
Put on a tv show, move to the next thing on your to-do list, or zone out for 30-40 minutes—we won’t judge! After you’ve killed around 30 minutes, remove the Cool Whip from the bowl and check the consistency with a utensil. If it’s still too hard, let it thaw for another 10 minutes or more if necessary. You're all set to serve if the Cool Whip’s consistency suits your liking.^{[6]
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Method 3

Method 3 of 4:

Countertop

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This method couldn’t be easier! Simply remove your Cool Whip from the freezer and set it on the countertop to thaw. Don’t take the lid off.^{[7]
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Leave out your Cool Whip to thaw for 1-2 hours. Set a timer for 1 hour and get back to whatever you were up to. When the timer goes off, open up your Cool Whip and give it a poke with a utensil to check whether it's at your preferred consistency. ^{[8]
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- Don’t leave your Cool Whip out for over 2 hours. Because Cool Whip is a dairy product, it can spoil easily. If you live in a hot climate, 1 hour will likely be all it takes to thaw, but 2 hours is more realistic if it's colder where you live.
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Let your Cool Whip thaw for an additional 1 hour if it’s still solid. If, after 1 hour, your Cool Whip is still a little too solid for your liking, let it sit for another hour, checking it periodically (every 15 minutes or so) until it's thawed. Serve it immediately. ^{[9]
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- Don’t leave your Cool Whip out for longer than 2 hours—otherwise, it will spoil or be a runny consistency.
- You can even use Cool Whip to make a tasty homemade frosting.

Method 4

Method 4 of 4:

Refrigerator

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1
Take your Cool Whip from the freezer and place it in the refrigerator. Time to remove your tasty treat from the freezer and switch it to the refrigerator. Remember to keep the lid on.^{[10]
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- If you refrigerate the Cool Whip with its lid removed, it will thaw too rapidly, ruin the consistency, or even spoil.
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Let your Cool Whip thaw for 4-5 hours or overnight. Let your Cool Whip hang out in your fridge for 4-5 hours or even overnight if you have the time. This is the best method to ensure your Cool Whip is the perfect consistency to eat.^{[11]
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- Don’t be tempted to take your Cool Whip out of the fridge too early. For that perfectly fluffy, whipped consistency, 4-5 hours or overnight is key—it will still be partially frozen if you attempt to remove it anytime sooner.
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Remove your Cool Whip from the refrigerator and serve it immediately. Take your Cool Whip out of the refrigerator, and use a utensil to check if it's at the right consistency. If it's to your liking, it’s time to eat and enjoy! ^{[12]
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- For a delicious treat, try serving Cool Whip on top of fruit or homemade ice cream.

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Tips

You can also make your own whipped cream by whisking 2 c (470 mL) of heavy whipping cream, 1 tbsp (7.5 g) of powdered sugar, and 1 tsp (4.9 mL) of vanilla until soft peaks form.

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