Sweet and creamy Homemade Cool Whip is made with natural cream but has that unique Cool Whip consistency that is perfect for desserts!
This amazing Homemade Cool Whip recipe is made with real ingredients like heavy cream, sugar, and vanilla but with gelatin to give it that Cool Whip texture you love! Just four ingredients, a stand mixer, and 10 minutes are all you need to whip up this creamy whipped topping.
EASY TO WHIP UP
This Homemade Cool Whip takes less than 10 minutes to whip up! It’s the perfect whipped cream to dress up your desserts because it is stabilized with gelatin and holds its shape perfectly!
Use this Homemade Cool Whip to top off Homemade Banana Pudding or Triple Chocolate Gooey Cake.
OTHER RECIPES TO SERVE WITH HANDMADE COOL WHIP
- Butterfinger Cake – This Butterfinger Cake is phenomenal and this whipped topping is the perfect way to top it off.
- Toasted Coconut Poke Cake – This Homemade Cool Whip is the perfect topping to any poke cake recipe!
- Boozy Pumpkin Caramel Milkshake – Boozy milkshakes and creamy Cool Whip are a match made in heaven.
Cream: You’ll need heavy whipping cream to make this Homemade Cool Whip cream.
Sugar: Confectioners sugar is used to sweeten this creamy dessert topping.
Vanilla: Have some pure vanilla extract on hand for a touch of flavor.
Gelatin: Unflavored gelatin is the key to giving this whipped cream the desired Cool Whip consistency.
HOW TO MAKE HOMEMADE COOL WHIP
STEP ONE: Start by adding the cold water into a saucepan and sprinkle the unflavored gelatin over the top. Allow it to sit for 2-3 minutes before placing the pan on medium-low heat. Stir until the gelatin has dissolved and the water looks clear again. Remove the pan from the heat and allow it to cool but not solidify.
STEP TWO: Pour the heavy whipping cream into the bowl of a stand mixer. Using a whisk attachment, beat it on low, then medium speed to the point where the peaks just begin to form. Reduce the speed of the mixer to low and sprinkle in sifted the confectioner’s sugar. Finally, slowly add in the vanilla extract until fully mixed in.
STEP THREE: Slowly drizzle the cooled gelatin mixture down the side of the mixing bowl into the cream mixture.
STEP FOUR: Once all of the gelatin has been added, turn the speed of the mixer back up to medium and allow it to whip the cream back to medium peaks.
TIPS FOR SUCCESS
- If the gelatin solidifies after heating it, put it back on the heat and stir it until it melts again. Once melted, allow it to cool while keeping an eye on it.
- Don’t step away from the stand mixer while the cream is whisking to avoid overmixing it.
WHAT’S THE DIFFERENCE BETWEEN WHIPPED CREAM AND COOL WHIP?
Whipped cream is exactly what the name implies. It is made with heavy cream whipped until it turns into the whipped dessert topping we all love. The higher the fat content of the cream, the faster it whips. Store-bought Cool Whip isn’t made from cream at all. Though it’s sturdier than traditional whipped cream and has a longer shelf life, Cool Whip is made with high fructose corn syrup and is technically categorized as “whipped topping.”
CAN YOU STORE HOMEMADE WHIPPED CREAM?
Regular homemade whipped cream will last about a day in the fridge. Because this Homemade Whipped Cream has been stabilized with the addition of gelatin, you can keep it in an airtight container in the fridge for up to 3 days.
OTHER SWEET RECIPES TO WHIP UP
- Pumpkin Cheesecake Brownie Bars
- Angel of Death Jello Shots
- Pineapple Banana Whip
- Nutella Hot Chocolate
- Strawberry Shortcake
- Lime Jello Pie
*This post was originally posted on 05/07/2015.
- 1/2 cup cold water
- 2 teaspoons unflavored gelatin
- 2 1/4 cup heavy whipping cream
- 1/4 cup powdered sugar sifted
- 1 tablespoon vanilla extract
- 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.
Mary Nixon says
My product is not returning to soft peaks. What is wrong and how can I remedy this?
Real Housemoms JK says
Hello Mary, wondering if you let the mixer whip it long enough? Maybe the temperature was too warm too?
karen connors says
Just made this and it came out perfect. Thanks so much.
Has anyone tried psyllium husk it is fantastic for anything that calls for gelatin xx
Rachel Yates says
I have a recipe for Strawberry Shortcake that uses Cool Whip for icing—my husband has multiple food allergies & we have to make everything from scratch. This Cool Whip recipe worked perfectly! Thx
I use this as an ice cream without the added sugar and use fat free cream it’s great
Aubrey Cota says
How does the texture turn out? Does it become more of a Gelato?
Store 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
Thanks for the info!
I don’t have a stand alone mixer
Will hand mixer do?
Aubrey Cota says
It 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.
FWIW 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.
These recipes are just glorified whip cream. You are correct in your comment. Cool Whip is non dairy without all the calories. If you watch your weight, take a good look at how many calories.
Will this store in the freezer for a few days like cool whip? I would like to make it ahead of time.
Aubrey Cota says
You could freeze, it will also last in the fridge up to 3 days
Hi, 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?
Aubrey Cota says
It 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.
Rich va says
Thanks much. Love this stuff. Mix it with frozen raspberries for divine ice treat.
How 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
Hi Brandi! As soon as the gelatin dissolves it’s good to go.
Thank you so much for this recipe. I’m doing my best to avoid high fructose corn syrup.
please translate – does 4 cups equate to 1 tub sold in the store? thanks.
Julie @Real Housemoms says
A standard tub from the store is about 3 cups. So this recipe is just a little more than that.
thank 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…..
So glad to see recipe for Cool Whip with ingredients we know, minus all the chemicals!
Yes, that is true, but Cool Whip has a minimum or none of the fats and calories. This sounds more like a stabilized whip cream and does not skimp on all of them. I do not consider this a substitute for Cool Whip. I would love it, but my body would not.
Raya T says
I’m sorry to say this (especially so long after you posted it), but somebody has completely bamboozled you if they have you believing Cool Whip has “a minimum or none of the fats and calories” of normal whipped cream. Or perhaps you’re confused, and think that 2 Tablespoons of heavy whipping cream translates to 2 Tablespoons of whipped cream. If you actually do all the math for everything in this, then adjust it for volume after it has all been whipped together, you’ll see that the numbers are very similar to normal Cool Whip. Or, to save yourself the time and mental strain, just look at the back of a can of whipped cream (which has very little other than cream and sugars) you’ll see the same thing.
Now, if you’re using some low calorie version of Cool Whip, that’s a different story. But even if you are, take a look at the nutrition information on that compared to regular Cool Whip, the difference is negligible (5 calorie and 0.5 fat difference).
Either way, you’re off base with your assessment and should check it.
I JUST CANT WAIT TO TRY THIS. NEVER HEARD MAKING IT, YOURSELF. THANKS.
Chelle Vizconde says
Hi, will this be stable in a tropical country like ours here in the Phils?
It should but you will want to keep it chilled. I wouldn’t leave it out too long though.