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!
Servings: 4 cups
Calories: 616kcal
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
Calories: 616kcal | Carbohydrates: 27g | Protein: 10g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 168mg | Sodium: 68mg | Potassium: 144mg | Sugar: 27g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 0.2mg