The holidays are basically here, so we hope you have your refrigerator stocked. If you have to make a last-minute grocery trip, double-check that you’re set on these commonly forgotten Thanksgiving items, and triple-check that you have enough whipped cream ready to go for dessert. Just a few cans of Reddi-Wip should do the trick.
Reddi-Wip, the staple topping for pumpkin pie and hot chocolate, doesn’t get much easier to use. Just shake, spray and tuck back into the refrigerator until next time. No clean up involved—or so we thought. That’s where we’re all making an amateur mistake.
What Mistake Are We Making?
Thanks to TikTok user @sidneyraz, we’ll no longer be skipping this step when using Reddi-Wip.
Apparently, you’re supposed to rinse the canister nozzle between uses. We know—common sense, right? Still, most of us probably just spray the whipped cream onto our dessert of choice and don’t think twice about cleanup before stashing away the Reddi-Wip for next time.
Rinsing with warm water isn’t just to ease the conscience, either. It actually helps reduce the chance of a whipped cream clog, which happens all too often. At least now we know why!
Prefer Cool Whip instead? Here’s how to make adorable Cool Whip hot chocolate toppers.
How to Use Reddi-Wip
If you look closely at the back of the canister, you’ll notice that there are printed instructions on how to use Reddi-Wip. Here’s a quick refresh:
- Shake your canister well, about four times before use. Then remove the cap. Make sure to do so after giving your canister a good shake to avoid any accidental messes.
- Turn the can completely upside down and point the nozzle directly at the area you’d like to cover with whipped cream. Use a finger to press down on the nozzle sideways.
- Using warm water, rinse the nozzle thoroughly before storing your can of Reddi-Wip back in the refrigerator.
It’s not rocket science, but it’s definitely good to know. Now, go and enjoy your desserts the right way!
Desserts That NEED Whipped Cream
Margarita Tres Leches CakeThe first time I had tres leches cake I felt like I was in heaven. I have made it using several techniques and flavors, but this Margarita Tres Leches Cake is my favorite. —Laurie Lufkin, Essex, Massachusetts
Tart & Tangy Lemon TartOur family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Chocolate Bread PuddingThis is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas
Tart Cranberry CakeYou can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon
Semisweet Chocolate MousseA friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Pineapple CrunchA co-worker shared the recipe for this refreshing pineapple dessert years ago. Every time I take it somewhere, it's a favorite. —Betty Wiersma, Sherwood Park, Alberta
Berry TrifleThis Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York
Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
Upside-Down Strawberry ShortcakeFor a tasty twist, this special shortcake has a berry layer on the bottom. The tempting cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
Pistachio Cardamom CheesecakeCardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California
Blackberry DumplingsAs long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
Spiced Butternut Squash PieMy mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
Whipped Cream KrumkakeOur hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
Easy Fresh Strawberry PieFor my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
Old-Fashioned Chocolate PuddingOne of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Paul’s Pumpkin Patch PuddingThis recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Chocolate Chess PieThis is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri
Rhubarb Custard CakeRhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
Berry Rhubarb FoolA "fool" is a
British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it
doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
Chocolate Mint Truffle TartEating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.—Sally Sibthorpe, Shelby Township, Michigan
Eggnog CheesecakeI make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Butterscotch-Pecan Bread PuddingBread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
Finger-Licking Good Mini Cream PuffsThis recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio
Contest-Winning Pumpkin Cheesecake DessertWith its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Rhubarb Upside-Down CakeI’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Bittersweet Chocolate CheesecakeI'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario
Dark Chocolate PuddingLife is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! —Lily Julow, Lawrenceville, Georgia
Caramel Rhubarb CobblerI came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
Cherry Chocolate Pecan PieI'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California
Tangerine Chocolate SemifreddoWhen I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Chocolate Coconut Pie with Coconut CrustChewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon
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