Easy Homemade Cool Whip
Make your own homemade Cool Whip with heavy whipping cream, sugar, and a few other simple ingredients!
Sometimes, it's nice to be able to whip up an ingredient at home instead of making that extra trip to the store. With this Easy Homemade Cool Whip recipe, you can do just that! Make homemade Cool Whip in the comfort of your own kitchen with just a few ingredients. Make a large batch and keep it handy when making frozen desserts (many of which call for Cool Whip), or use it simply for garnishing your favorite cakes and pies. This easy recipe will help you make the delightful whipped topping you've known and loved for years, so get ready to learn the method behind this yummy garnish!
Plus, learning the step-by-step process is even easier when you watch the video below!
Makes3 cups
Ingredients
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin (see note)
- 1/2 teaspoon cream of tartar
- 1 3/4 cup whipping cream
- 3 tablespoon sugar
- 1 teaspoon vanilla
Homemade Cool Whip Recipe
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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 just until you are sure the gelatin is completely dissolved. 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.
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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.
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.