Homemade Cool Whip
User Reviews
4.4
Homemade Cool Whip
Description
This recipe creates a DIY whipped topping by first blooming unflavored gelatin in cold water and gently heating it until dissolved. Meanwhile, heavy whipping cream is whipped to soft peaks with powdered sugar and vanilla extract for sweetness and flavor. The cooled gelatin is then slowly incorporated into the whipped cream to stabilize it, preventing it from deflating or turning into butter over time. The result is a creamy, airy topping that holds shape similar to commercial whipped toppings.
The preparation requires attention to the gelatin consistency to ensure it is liquid but not set when folded in. Whipping the cream carefully to soft peaks avoids overwhipping. This homemade version can be used as a substitute for canned Cool Whip in desserts, providing a fresh option for those who prefer homemade ingredients.
The recipe yields approximately 3 cups, equivalent to an 8-ounce store-bought tub, making it suitable for topping pies, cakes, or fruit. It stores well refrigerated and can be prepared ahead of time.
Ingredients
- ½ cup water cold
- 2 teaspoons gelatin unflavored
- 2 ¼ cup heavy whipping cream
- ¼ cup powdered sugar sifted
- 1 tablespoon vanilla extract
Instructions
- Add the water to a small saucepan and sprinkle the gelatin over top. Allow the gelatin to sit and bloom for 2-3 minutes.
- Place the saucepan over medium-low heat. Stir until gelatin has dissolved and the water looks clear again.
- Remove from heat and allow the mixture to cool but not solidify. (If the gelatin does solidify, just put it back on the heat and stir until it has melted again. Then allow it to cool and keep an eye on it.)
- Pour the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed before increasing to medium speed until soft peaks just begin to form. (Don't walk away here, you don't want to overmix the cream and end up with butter.)
- Reduce the speed of the mixer to low and sprinkle in the powdered sugar. Once the sugar is incorporated, slowly add in the vanilla until it's fully mixed in.
- Now slowly drizzle the cooled gelatin mixture down the side of the bowl into the whipped cream.
- Once all the gelatin has been added, turn up the speed of the mixer to medium and allow it to whip the cream to medium peaks. Use immediately or refrgierate in a covered container for up to 3 days.
Notes
- This recipe yields about 3 cups of homemade Cool Whip, roughly equivalent to one 8-ounce commercial tub.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 0.25 cup | |
| Calories | 125kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 10mg | 0% |
| Potassium | 33mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
