Homemade Cool Whip
So many delicious recipes call for Cool Whip, but many bakers are wary of using store-bought Cool Whip because it is too processed or unhealthy. Unfortunately, homemade whipped cream simply doesn't have the same consistency as Cool Whip, so it can be hard to find a substitute.
With this recipe for Homemade Cool Whip, you can make your own whipped topping. It requires only six ingredients and has the same fluffy consistency and sweet taste as store-bought Cool Whip. Now you can make your favorite desserts without fretting about what's in the ingredients you are using.
This homemade whipped topping is firm like the store-bought variety, but it tastes creamy and fresh, just like the best homemade whipped cream. It is easily spreadable if you want to use it as a topping, and it is the perfect ingredient for no-bake desserts that call for Cool Whip. Next time you need Cool Whip, skip the grocery store and make it at home.
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Notes
Cream of tartar is a natural ingredient which increases the size of air bubbles in the cream. The gelatin then will stabilize the mixture and allow the whipped cream to hold its shape for several days.
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Here is a helpful video with step by step instructions on how to make homemadeCool Whip:
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Yields3 cups
Cooking MethodNo Bake
Ingredients
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon cream of tartar
- 1 3/4 cup whipping cream
- 3 tablespoon sugar
- 2 teaspoon vanilla
Instructions
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Place the water into a very small saucepan and sprinkle gelatin over it. After 2 3 minutes it will form a jelly-like mixture. Place over low heat and stir until you are sure the gelatin is completely dissolved, no longer. Remove from heat and allow to cool (see Note).
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In a small bowl, stir the cream of tartar into a small amount of the whipping cream and use a whisk to be sure there are no lumps. Pour this into the bowl of an electric mixer, add the remaining cream and begin to whip on medium speed. As the cream begins to froth, slowly add the sugar and increase speed to high. The cream will begin to increase in volume and thicken. With the machine running, slowly add the gelatin mixture and continue to whip until cream is light and thick, about 2 more minutes.
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Use immediately or place into an airtight covered container and store in the refrigerator for up to 5 days. This mixture should not be frozen.