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.
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
