Home-Made Cool Whip

. at . 6 comments

Out of Cool Whip and don’t have time to run to the store? Did you know there are recipes that are vegan-friendly, have all natural ingredients, are kosher, or are gluten-free?

However, I didn’t want oil in my Cool Whip. Nor did I need a vegan, gluten-free, or kosher option so I kept looking for another alternative. I came across something called stabilized whipped cream.

You can stabilize the whipped heavy cream with a variety of ingredients. These include the following: high quality powdered milk, confectioners sugar, gelatin, a combination of the former ingredients, or with melted marshmallow. (Link is here.) There is even a recipe that adds cream cheese as the stabilizer.

I don’t remember where I found the original recipe. But there are many versions of the one I am sharing. Evidently it is a Wilton recipe.

The recipe I decided to try is below. It turned out tasty and acted just like Cool Whip in the dessert I made.

STABILIZED WHIPPED CREAM
Ingredients

  • 1 teaspoon unflavoured gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream (very cold)
  • 1/4 cup confectioner’s sugar (sifted)
  • 1/2 teaspoon vanilla

Directions

  1. Combine gelatin and cold water in a small saucepan. Let stand until thick, about 10 minutes.
  2. Put pan on stove and cook on low heat. Stir constantly until gelatin dissolves; about 3 minutes. Do not let mixture boil. The gelatin mixture will melt and look clear and smooth. Remove from heat and cool slightly to body temperature.
  3. NOTE. I put the gelatin and cold water in a small dipping bowl. After the mixture thickened I put it into the microwave for 30 seconds at a time until it got to the clear stage. This took about 1.5 minutes. It could take as long as 3 minutes depending on the wattage of your microwave.
  4. Beat the cream, sugar, and vanilla until slightly thickened in a thoroughly chilled bowl using beaters that have also been chilled.
  5. While beating, slowly add gelatin to the whipped cream mixture. Whip at high-speed until it forms stiff peaks.

Makes about two cups.

You can use the above recipes in place of Cool Whip. My home-made version did not weep or break down in the 24 hours it was in the fridge. I don’t know if it lasts longer because it was all eaten within the 24 hours.

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6 Comments Add your own

  • 1. Brenda  |  . at .

    I don’t know why I never considered doing this before. I like real whipped cream but don’t like the fact that it separates. Thanks for the great idea!

    Reply
    • 2. susan2009  |  . at .

      You are welcome, Brenda. The main reason I went looking for this info is because someone asked about a substitute for Cool Whip.

  • 3. lynette  |  . at .

    I will have to try this. I bet you could use other flavorings instead of the vanilla. I wonder if you could dye it with food coloring…

    Reply
    • 4. susan2009  |  . at .

      Gillian says you can use other flavours. If you experiment with colours, let us know, Lynette.

  • 5. Gillian  |  . at .

    Susan, what you made was creme chantilly (minus the gelatin). Bet you had no idea you made something so fancy! You could also flavor it with espresso powder, cocoa powder, almond extract, etc.

    Reply
    • 6. susan2009  |  . at .

      You are right, Gillian. Creme chantilly sounds much fancier than stabilized cream!

      Good to know that you can flavour it. So perhaps you could also use dye.

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