Months and months ago (we're talkin' like around Christmastime), the folks at Rich's Products Corporation mailed me a coupon for a free carton of Richwhip — a just-so-happens-to-be-vegan, kosher whipped topping.
I picked some up in the kosher section of a Kroger store back in January. The little 8-ounce carton has been sitting in my freezer ever since, just waiting on the perfect excuse to indulge in something decadent.
You see, unlike Soy Whip — my usual choice for whipped topping — Richwhip contains a few ingredients I typically avoid like the plague, namely high fructose corn syrup and partially hydrogenated oils. So I was a little weary of the stuff, but I should have known better. HFCS and hydrogenated oils make things taste sinfully delicious, and despite it not being very healthy, Richwhip trumps Soy Whip on taste. It doesn't have quite the cloying flavor that Soy Whip does.
This stuff whips up beautifully with a stand or hand mixer. Just look at this fluffy goodness in my KitchenAid:
And clinging to my whippy attachment:
My inner Skinny Bitch wouldn't allow me to eat the whole mess with a spoon, straight out of the mixer. But don't think I wasn't tempted. Instead, I combined the Richwhip with melted Dandies vegan marshmallows, crushed pineapple, and a homemade graham cracker crust for this Pineapple Marshmallow Cream Pie:
The recipe — one of my Granny's veganized family favorites — is going in my cookbook (just so you know, Soy Whip also works wonderfully in this pie). I took the pie to a non-vegan Spring Equinox potluck on Saturday, and it was devoured within 15 minutes.
Conclusion: Richwhip tastes better than Soy Whip, but using it comes with a little more guilt. It's perfect for whipping out (no pun intended) when preparing desserts to impress non-vegans.