How To Make Homemade Cool Whip
Learn how to make homemade Cool Whip with this easy method for making stabilized whipped cream. You only need a handful of ingredients and about 15 minutes and you’ll have a fluffy dessert topping on the way!
Cool Whip versus whipped cream.
It’s a whole thing.
While the two taste pretty similarly, have you noticed the difference in texture?
Cool Whip is thicker and keeps its shape, making it a good ingredient for fluffy mousse like dessert and a yummy topping on cakes and pies.
While the stuff in the freezer section is delicious, it’s nothing compared to learning how to make homemade Cool Whip.
What is the difference between Cool Whip and whipped cream?
Cool Whip, including my homemade Cool Whip, is a stabilized version of whipped cream.
That means it includes a couple extra ingredients to help it hold its shape.
Whipped cream will loose its shape pretty quickly, which makes it a yummy topping for things like ice cream or individual slices of pie, but less ideal for topping a whole pie or cake.
Ingredients
To make this you’ll need:
- Water
- Corn syrup– Light corn syrup
- Gelatin– A packet of unflavored gelatin
- Heavy cream– Don’t substitute lower fat dairy
- Sugar– Powdered not granulated for the best texture
- Vanilla extract– Real is best
How to Make Homemade Cool Whip
Making homemade Cool Whip is pretty easy.
Start by melting corn syrup into water in a medium sized pot over medium heat until the mixture is smooth and steaming.
Whisk in the gelatin to combine.
Set the mixture aside to cool until it’s lukewarm.
Once the gelatin mixture is cool enough, whip together the heavy cream, powdered sugar, and vanilla in a large mixing bowl until soft peaks form.
Then add the gelatin mixture and whip it until stiff peaks form.
Let it chill for an hour in the fridge.
Serve and enjoy!
Storing
Store homemade Cool Whip in an airtight container in the fridge for 2 to 3 days.
You could also freeze homemade Cool Whip in a freezer safe container for up to 2 months.
Can you make homemade Cool Whip out of milk?
Nope.
Even though milk in an ingredient in commercially available Cool Whip, for homemade you need the fat content of heavy cream.
Whole milk only has a fraction of the fat of heavy cream, which means the milk won’t set properly when it’s whipped.
Tips and Tricks
- Make sure to whisk the gelatin until smooth so the Cool Whip has the best texture
- Don’t skip letting the gelatin mixture cool to around room temperature. If it’s too hot it won’t properly incorporate into the heavy cream.
- This is best within 2 to 3 days and is a yummy topping on ice cream, pies, and cakes. It’s also a good substitute for commercially available Cool Whip in recipes that call for it.
Recipes to Use Homemade Cool Whip With
Learning how to make homemade Cool Whip will definitely up your kitchen game with a tastier version of the fluffy topping.
Make it and enjoy!
Looking for recipes to use homemade Cool Whip with?
Try these:
If you’ve learned HOW TO MAKE HOMEMADE COOL WHIP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Cool Whip
Ingredients
- ¼ cup water
- ¼ cup light corn syrup
- 1 1 oz pkt gelatin
- 2 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium pot over medium heat melt the corn syrup into the water until smooth and steaming. Sprinkle with the gelatin and whisk to combine. Set aside to cool until lukewarm¼ cup water, ¼ cup light corn syrup, 1 1 oz pkt gelatin
- In a large mixing bowl whip together the heavy cream, powdered sugar and vanilla until soft peaks form. Add the gelatin mixture and whip until stiff peaks form2 ½ cups heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Chill in the fridge for 1 hour before serving.
Notes
- Make sure to whisk the gelatin until smooth so the Cool Whip has the best texture
- Don't skip letting the gelatin mixture cool to around room temperature. If it's too hot it won't properly incorporate into the heavy cream.
- This is best within 2 to 3 days and is a yummy topping on ice cream, pies, and cakes. It's also a good substitute for commercially available Cool Whip in recipes that call for it.
Nutrition
