Now we have a recipe for HOMEMADE COOL WHIP for all of our readers in different countries and those that don’t like processed foods! It tastes like fresh whipped cream but with the texture and sturdiness of Cool Whip!
We’ve got a lot of dessert that use Cool Whip on Real Housemoms! We’ve got our Easy Ice Cream Sandwich Cake, Cranberry Fluff, and of course the classic Watergate Salad just to name a few!! They are delicious so what’s the draw back? Well the feedback that we get is that you either don’t want to feed your family processed foods or you live in a country where Cool Whip isn’t available. I was talking with Julie the editor here at Real Housemoms and she and I decided that the recipes were just too yummy for some of you to not be able to make so I took on the challenge of finding a simple recipe that you could make for Homemade Cool Whip.
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Obviously Cool Whip is a whipped topping so I knew I needed to start with a whipped cream. Cool Whip is really a sturdy whipped cream so start thinking of ways to make it more sturdy and decided on gelatin. This tastes out of this world and it was so simple to make!! I think I’m going to be doing a LOT more recipe development this summer with Homemade Cool Whip!!! Make it up and let it sit in the fridge in an airtight container till you use it.
Whip up a batch (see what I did there) of Homemade Cool Whip and get to making all these yummy desserts this summer! Snap a picture and share with us on Facebook or Instagram using the hashtag #RHFood!
Ingredients
- 1/2 cup cold water
- 2 tsp unflavored gelatin
- 2 1/4 cup heavy whipping cream
- 1/4 cup confectioner's sugar sifted
- 1 tbsp vanilla
Instructions
- add water into a sauce pan and sprinkle the gelatin over top
- allow it to sit for 2-3 minutes
- place pan on medium low heat and stir until gelatin has dissolved and water looks clear again
- remove from heat and allow to cool but not to solidify (if mixture does solidify just put it back on the heat again and stir until it has melted and then allow to cool keeping an eye on it)
- pour the heavy whipping cream into the bowl of a stand mixer and, using the whisk attachment, beat on low then medium speed until the point when peaks just begin to form (don't walk away here, you don't want to over mix and end up with butter)
- reduce the speed of the mixer to low and sprinkle in the confectioner's sugar
- once incorporated slowly add in the vanilla until fully mixed in
- now slowly drizzle the cooled gelatin mixture down the side of the bowl into the cream mixture
- once all the gelatin has been fully added turn up the speed of the mixer to medium and allow it to whip the cream back to medium peaks
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Chelle Vizconde says
May 7, 2015 at 5:58 pmHi, will this be stable in a tropical country like ours here in the Phils?
Aubrey says
May 7, 2015 at 6:20 pmIt should but you will want to keep it chilled. I wouldn’t leave it out too long though.
PAM says
May 8, 2015 at 5:27 pmI JUST CANT WAIT TO TRY THIS. NEVER HEARD MAKING IT, YOURSELF. THANKS.
PAM
Patti says
May 13, 2015 at 9:26 pmSo glad to see recipe for Cool Whip with ingredients we know, minus all the chemicals!
Sue says
June 28, 2015 at 12:12 amthank you so much for the homemade Cool Whip. Many recipes that call for it, I have had to discard. Whipped cream just wouldn’t work. this will make using all my American recipes, and believe me, I have lots, so much easier…..
Joseph says
January 25, 2017 at 7:04 pmplease translate – does 4 cups equate to 1 tub sold in the store? thanks.
Julie @Real Housemoms says
January 26, 2017 at 7:06 pmA standard tub from the store is about 3 cups. So this recipe is just a little more than that.
Julie says
March 30, 2017 at 9:18 amThank you so much for this recipe. I’m doing my best to avoid high fructose corn syrup.
Brandi says
March 30, 2017 at 12:35 pmHow long should I let the gelatin heat for? It dissolved quite quickly…just want to make sure I heat it long enough for it to do it’s job. Thanks!
Julie @Real Housemoms says
April 5, 2017 at 8:47 amHi Brandi! As soon as the gelatin dissolves it’s good to go.
Rich va says
June 17, 2017 at 11:39 pmThanks much. Love this stuff. Mix it with frozen raspberries for divine ice treat.
Anne says
December 23, 2017 at 1:23 amHi, how long ahead of time can I make this? Also, can I freeze it like regular cool whip or would it be better to leave it in the fridge?
Thanks
Aubrey Cota says
April 2, 2018 at 7:29 pmIt will last in the fridge up to 3 days. You could freeze it, you would just do it in mounds on parchment lined cookie sheets; once frozen transfer into a bag. Once thawed the consistency could change a bit so depending on what you plan to use it for fresh may be better.
Becca says
December 23, 2017 at 9:47 amWill this store in the freezer for a few days like cool whip? I would like to make it ahead of time.
Aubrey Cota says
April 2, 2018 at 7:25 pmYou could freeze, it will also last in the fridge up to 3 days
DL says
February 10, 2018 at 1:07 pmFWIW Cool Whip is a non-dairy whipped topping. If you had a non-dairy version of this, that would be great!
For what its worth.
Diane says
November 30, 2018 at 4:00 amI don’t have a stand alone mixer
Will hand mixer do?
Aubrey Cota says
November 30, 2018 at 1:48 pmIt certainly will! Just make sure you are using a bowl with high sides, it just makes for less mess at the beginning stages of the mixing. Another great tip to speed up the whipping process, put the bowl and the whisk in the freezer for about 30 minutes before you plan to whip it.
Amanda says
January 3, 2019 at 7:41 amStore bought cool whip actually does contain skim milk and cream. I know because I had to be dairy-free for a year and couldn’t have that. Your best option is to buy coco-whip. It is vegan and made with coconut cream! (no high fructose corn syrup either!) And maybe this recipe could work with something like canned coconut cream instead of heavy cream. Just a thought!
Aubrey Cota says
May 8, 2019 at 8:15 pmThanks for the info!