Aerosol whipped topping cans require pressurization via nitrous oxide and/or other gases so that the topping can be sprayed out. (There's no way to perfectly control the amount of gas that comes out along with the topping, which is why cans often have such disappointingly low yields – but that's another post.) Gases are affected by such things as atmospheric pressure and heat. As anyone who's ever been in a restaurant kitchen knows, heat can be a real issue. With open flames on the stove, ovens, deep-fryers, boiling pots of water, the temperature in a kitchen running at full speed can easily top 100°.
While that alone shouldn't cause a can of whipped topping to explode, it'll get it up near the danger zone. And if a can were to, say, sit next to a burner on high for awhile, the local ambient temperature could easily reach 120° or higher. Yikes.
And it goes without saying that it a can knocked into the deep fryer would be scary and possibly life-threatening. For an example why, check out this video:
With On Top bagged whipped topping, the only thing that happens if it gets too hot is it melts. Drop it into the deep fryer and you get to dump the grease and scrub melted plastic and whipped topping off the fryer's walls, but there's no explosion, no shrapnel, no ball of flames.
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