Reddi Wip
Reddi Wip is an American brand of sweetened whipped cream dispensed from pressurized cans using nitrous oxide.
Last updated August 22, 2026
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Overview
Reddi Wip is an American packaged whipped-cream brand produced by Conagra Brands. Its best-known format is a pressurized can that dispenses sweetened whipped cream through a specially designed valve. The product is intended for direct use as a topping on desserts, beverages, fruit, and other foods, and is sold primarily through the United States grocery and food-service retail system. The brand originated in the postwar development of convenient aerated food products. During the World War II rationing period, inventor Aaron S. “Bunny” Lapin developed Sta-Whip, a cream substitute based on vegetable oil. In 1948, Lapin worked with Aaron Block to create Reddi Wip using real cream. Their work addressed both formulation and packaging: the dispensing valve was designed to produce a fluted whipped-cream pattern while using a tilt-to-open mechanism intended to retain the propellant in the container. This packaging innovation helped distinguish Reddi Wip from other whipped toppings and made it suitable for national distribution. Lapin obtained a patent for a dispensing valve for gas-pressure containers. Reddi Wip reached national distribution in 1954, and Lapin sold his company in 1963. The brand subsequently passed through a series of food-industry owners. Hunt-Wesson acquired Reddi Wip from Marcus Lipsky in 1968. Reddi Wip was later associated with Beatrice Foods after the 1985 Norton-Simon–Beatrice merger, and Conagra acquired the relevant corporate business in 1990 as the successor to Norton-Simon’s food operations. Manufacturing also changed over time. Reddi Wip was packaged in Chicago by Hunt-Wesson Foods and Beatrice Foods at Brookhill Farms Dairy until 1982, when operations moved to Holland, Michigan. In 2007, Conagra moved Reddi Wip production to its Indianapolis, Indiana facility. These changes reflected the consolidation of production within the brand’s successive corporate owners while preserving its recognizable pressurized-can format. The portfolio has included Original, Extra Creamy, Fat Free, Zero Sugar, and Barista varieties. In 2019, the brand expanded beyond dairy with Non-Dairy Coconut and Non-Dairy Almond products. These products were positioned as plant-based and dairy-free alternatives to the traditional cream-based offerings. Reddi Wip is described as one of Conagra Brands’ major brands and as the second most-eaten whipped-topping brand in the United States behind Cool Whip. Its core identity remains tied to convenient, ready-to-use whipped topping and the distinctive dispensing experience created by its can and valve system.
History
Reddi Wip developed from mid-century efforts to create convenient aerated cream and cream-substitute products. During World War II, when food rationing affected the availability and use of dairy ingredients, Aaron S. “Bunny” Lapin created Sta-Whip, a vegetable-oil-based cream substitute. The experience helped establish the technical and commercial background for a later product made with real cream. In 1948, Lapin collaborated with Aaron Block to develop Reddi Wip. Their innovation involved more than the whipped-cream formula itself. They designed a valve for a gas-pressure container that could dispense whipped cream in a recognizable fluted pattern. The valve used a tilt-to-open action intended to preserve the propellant, helping the product remain practical for repeated household use. The pressurized can gave Reddi Wip a distinctive point of difference from other whipped toppings available at the time, including non-dairy products such as Rich’s Whip Topping and Delsoy Presto Whip. Lapin applied for and received a patent covering dispensing valves for gas-pressure containers. Reddi Wip achieved national distribution in 1954, marking the transition from a regional or developing product to a broadly available consumer brand. Lapin sold his company in 1963. In 1968, Hunt-Wesson acquired Reddi Wip from Marcus Lipsky, who was Lapin’s brother-in-law. The brand thereafter became part of the larger succession of corporate food businesses that ultimately led to its ownership by Conagra. Manufacturing and packaging operations were initially associated with Chicago. Hunt-Wesson Foods and Beatrice Foods packaged Reddi Wip at Brookhill Farms Dairy in Chicago until 1982, when production moved to Holland, Michigan. In 1985, Norton-Simon merged with Beatrice Foods. The resulting corporate structure was later acquired by Conagra in 1990, making Reddi Wip part of the Conagra brand portfolio. The brand continued to develop its product range and manufacturing footprint under its successive owners. In 1983, the then-owner Hunt-Wesson Foods briefly tested amaretto and butterscotch flavors, demonstrating an early attempt to extend the product beyond the standard whipped-cream proposition. In 2007, Conagra relocated Reddi Wip production to its Indianapolis facility. Reddi Wip’s portfolio eventually included Original, Extra Creamy, Fat Free, Zero Sugar, and Barista products. The Barista line addressed use in coffee and espresso drinks, while the fat-free and zero-sugar variants broadened the brand’s appeal to consumers seeking different nutritional profiles. In 2019, Reddi Wip entered the plant-based segment with Non-Dairy Coconut and Non-Dairy Almond varieties. Both were described as dairy-free and plant-based, extending the brand beyond its traditional dairy formulation. Reddi Wip remains an active Conagra Brands product brand sold in the United States. Its market identity combines the convenience of a ready-to-use topping with the familiar sensory and visual effect of dispensing whipped cream directly from a pressurized can. The brand is described as one of Conagra’s major brands and as the second most-eaten whipped-topping brand in the United States behind Cool Whip.
- 2019
Plant-based varieties launched
[1]Reddi Wip launched Non-Dairy Coconut and Non-Dairy Almond varieties.
- 2007
Production moved to Indianapolis
[1]Conagra relocated Reddi Wip production to its Indianapolis, Indiana facility.
- 1990
Conagra acquired the successor food business
[1]Conagra acquired the relevant Norton-Simon successor business, bringing Reddi Wip into the Conagra portfolio.
- 1985
Norton-Simon merged with Beatrice Foods
[1]Norton-Simon merged with Beatrice Foods, forming part of the corporate succession through which Reddi Wip later came to Conagra.
- 1982
Production moved from Chicago to Holland
[1]Packaging and production operations moved from Brookhill Farms Dairy in Chicago to Holland, Michigan.
- 1968
Hunt-Wesson acquired Reddi Wip
[1]Hunt-Wesson acquired the brand from Marcus Lipsky.
- 1963
Lapin sold the company
[1]Founder Aaron Lapin sold his company after developing and commercializing the Reddi Wip system.
- 1954
National distribution achieved
[1]Reddi Wip reached national distribution in the United States.
- 1948
Reddi Wip developed using real cream
[1]Aaron S. “Bunny” Lapin and Aaron Block developed Reddi Wip as a real-cream whipped product using a specialized dispensing valve.
Products and positioning
A convenient, recognizable whipped-cream topping brand built around real or alternative cream formulations, pressurized-can dispensing, and easy application to desserts and beverages.
Dairy whipped cream
Original
The core Reddi Wip offering: sweetened whipped cream dispensed from a pressurized can through the brand’s characteristic patterned valve. It represents the traditional dairy-based form associated with Reddi Wip’s original product concept and is designed for direct topping of desserts, fruit, and beverages.
Dairy whipped cream
Extra Creamy
A richer dairy-oriented variation within the Reddi Wip portfolio. It retains the aerosol dispensing format while offering a creamier positioning than the standard Original product.
Reduced-fat whipped topping
Fat Free
A fat-free product variant intended for consumers seeking a lighter nutritional profile while retaining the convenience and presentation of whipped topping from a pressurized can.
Sugar-free whipped topping
Zero Sugar
A zero-sugar variation that extends the Reddi Wip range to consumers managing sugar intake or looking for an alternative to the standard sweetened formulation.
Coffee and beverage topping
Barista
A whipped-topping offering designed for use with coffee and espresso beverages. The product broadens Reddi Wip’s usage occasions beyond desserts and into at-home café-style drinks.
Plant-based whipped topping · 2019
Non-Dairy Coconut
One of two plant-based Reddi Wip varieties introduced in 2019. The coconut-based product is dairy-free and provides an alternative to the brand’s traditional cream-based whipped toppings.
Plant-based whipped topping · 2019
Non-Dairy Almond
A dairy-free, plant-based whipped topping introduced in 2019. Its almond-based formulation expanded Reddi Wip into the growing alternative-dairy segment while preserving the familiar pressurized-can format.
Brand decisions
2019
Expansion into plant-based whipped toppingProduct launchBackground
Reddi Wip expanded its portfolio beyond traditional dairy-based whipped cream.
Action taken
The brand introduced Non-Dairy Coconut and Non-Dairy Almond varieties, both described as dairy-free and plant-based.
Aftermath
The launches added plant-based alternatives to the brand’s established dairy portfolio.
2007
Manufacturing relocation to IndianapolisStrategyBackground
Conagra adjusted the brand’s production footprint after Reddi Wip had previously been manufactured in Chicago and Holland, Michigan.
Action taken
Reddi Wip production was moved to Conagra’s facility in Indianapolis, Indiana.
Aftermath
The Indianapolis facility became the stated production location for Reddi Wip.
1983
Limited flavor experimentsProduct launchBackground
Hunt-Wesson Foods experimented with extending the Reddi Wip range beyond its standard whipped-cream profile.
Action taken
The company briefly tested amaretto and butterscotch flavors.
Aftermath
The reference material describes these as brief experiments and does not establish them as continuing products.
Recent events
- 2019
Reddi Wip introduced plant-based whipped topping varieties[1]
Product launch
Reddi Wip released Non-Dairy Coconut and Non-Dairy Almond varieties, expanding the brand into dairy-free and plant-based whipped toppings.
- 2007
Reddi Wip production moved to Conagra's Indianapolis facility[1]
Other
Conagra Brands relocated Reddi Wip manufacturing to its Indianapolis, Indiana facility.
Sources1 sources
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