Do you love the creamy, silky consistency of Cool Whip, but not the high fructose corn syrup or weird vegetable oils? In this post I’ll show you how to make Cool Whip with just five simple ingredients. In just 10 minutes this easy homemade Cool Whip recipe comes together achieving a silky, delicious dessert or drink topping!
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Do you love using Cool Whip in fluff salads, no bake desserts and as drink and dessert toppings? If you’re like me and love the texture and thickness of Cool Whip, but not all the added ingredients like oil and high-fructose corn syrup, then this recipe is for you.
Making your own Cool Whip is quite simple and needs just 5 ingredients and about 10 minutes. It comes out wonderfully creamy, silky and best of all stays fluffy with it’s stabilizing ingredient, gelatin.
In this post I’ll show you all the tips and tricks to achieving a wonderfully thick, creamy stabilized whipped cream without any mystery ingredients.
What do I need to make homemade Cool Whip?
Here’s a quick-reference check list of the ingredients you’ll need for how to make cool whip at home:
- Heavy whipping cream – make sure you start will very cold cream right from the refrigerator.
- Powdered Sugar or Swerve Confectioners Sugar replacement. Using Swerve will help cut the calories and refined sugar that regular Cool Whip has.
- Vanilla extract – this provides a great flavor that matches the flavor of Cool Whip. You could also use lemon, coconut, peppermint or almond extract to change the flavor.
- Powdered Gelatin – this is found in the baking aisle near the Jell-O and pudding at the grocery store. (photo above for packaging reference)
- Water – you’ll need water to adequately dissolve the gelatin.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make Cool Whip?
First, start with a very cold mixing bowl and beaters/whisk attachment for your hand or stand mixer. Having a cold mixing vessel will help render a smooth, creamy texture for your whipped cream.
I recommend placing the bowl and beaters/whisk attachment in your freezer for 15-30 minutes prior to making your Cool Whip.
Next, start by dissolving the gelatin in water. The gelatin in this recipe acts as a stabilizing component, allowing the whipped cream to hold its shape after mixing. Once the gelatin is dissolved, you’ll need to reheat it in the microwave for 10-15 seconds. This step is important in making sure the gelatin is smooth and not lumpy.
To make Cool Whip, start by adding the cold cream, vanilla and sweetener to the chilled mixing bowl. Mix on low speed until the mixture becomes slightly foamy and bubbles begin to form.
While your mixer is still on low, gradually add the gelatin a spoonful at a time. Once all the gelatin is added, increase the speed of the mixer to medium-high and mix for 1-2 minutes more.
You’ll know when your Cool Whip is ready when you turn off the mixer and the cream holds it’s shape. Mix until you can achieve stiff peaks.
When to stop mixing: Once the cream is firm and can hold it’s shape and form stiff peaks, it’s time to stop mixing. If you mix further, your whipped cream will start to get lumpy and turn into butter.
What can I add to change the flavor of homemade Cool Whip?
Instead of the vanilla extract, you can add a number of other ingredients to change the flavor profile of your stabilized whipped cream. Here are just a few recommendations:
- Vanilla bean paste or caviar from a vanilla bean – I use this to top my Pumpkin Pie Tarts.
- Lemon, coconut, peppermint or almond extract – great for pairing flavors to enhance desserts and drinks.
- Cinnamon, allspice or Pumpkin Pie Spice – start with 1/2 teaspoon, and add more to your taste, as it will add amazing flavor! Great on top of hot ciders and drinks.
- Chocolate or caramel sauce – start with 2 tablespoons, and gently fold into the cream. Add more to your taste preference.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Can I use homemade Cool Whip in recipes?
Yes, this homemade cool whip recipe is a great ingredient swap for any recipe that calls for Cool Whip. Here are some recipes that call for Cool Whip, where you can use this homemade option instead:
- Fluff Salads – recipes like my Cranberry Fluff Salad, Snickers Apple Salad, Pistachio Fluff Salad, Mandarin Orange Jello Salad and my Strawberry Fluff Salad.
- No Bake Cheesecakes – recipes like my No Bake OREO Cheesecake Bars, No Bake Pumpkin Cheesecake, Eggnog Cheesecake and my No Bake Peanut Butter Cheesecake.
- No Bake Pie Recipes – recipes like my No Bake Pumpkin Pie, No Bake Peanut Butter Pie, Creamy Blueberry Pie and my Creamy Strawberry Pie.
- Drink Toppings – drinks like my Tiramisu Cocktail, Strawberry Shortcake Martini, Mocha Frappuccino and my Mocha Cookie Crumble Frappuccino.
- Cake Desserts – transform a simple cake mix into a dessert with homemade Cool Whip. This would be great with my Coconut Cream Poke Cake, Red Velvet Cake Parfaits or my Lemon Poke Cake.
Frequently asked questions about how to make Cool Whip:
Yes, homemade Cool Whip can be made in advance. Make according to the recipe, then transfer to an airtight container and refrigerate. Homemade Cool Whip will keep refrigerated for up to 2-3 days. If serving for a holiday dinner or special occasion, make the Cool Whip the night before serving.
A good substitute for Cool Whip is making your own stabilized whipped cream. In just 10 minutes and with 5 ingredients you can achieve thick, ultra creamy homemade Cool Whip, without the oil or high fructose corn syrup.
Whipped cream is made with just heavy cream and sugar, whereas Cool Whip has numerous ingredients, including high fructose corn syrup, palm kernel oil, coconut oil, corn syrup solidifiers and other mystery ingredients. You’re better off making your own homemade Cool Whip or going with regular whipped cream.
Yes, making your own stabilized whipped cream is a great and healthier alternative to Cool Whip when making recipes that call for whipped topping. Homemade Cool Whip is great in fluff salad recipes, no bake desserts, no bake cheesecakes, and toppings for cocktails and hot chocolates.
Need some ideas on how to use homemade cool whip? Check out our top recipes that use it as an ingredient or topping:
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Homemade Cool Whip
Equipment
- Stand Mixer My KitchenAid Stand Mixer is ideal for making this homemade Cool Whip!
Ingredients
- 1 1/2 cup heavy whipping cream
- 1/4 cup Swerve Confectioners Sugar alternative or powdered sugar
- 2 teaspoon vanilla extract
- 1 teaspoon gelatin
- 1/4 cup cold water
Instructions
- Before beginning, place your mixing bowl and mixer beaters (or whisk attachment) in the freezer for 15-30 minutes. It is very helpful to have a cold bowl and beaters to achieve extra creamy texture.
- In a small bowl, whisk together the cold water and the gelatin. Let sit for 2 minutes. It will begin to take on a gelatin consistency. Then, heat in the microwave for 10-15 seconds to warm and bring back to a liquid consistency. {This step is REALLY important to ensure the gelatin is smooth and not lumpy.) Set aside to cool.
- To the chilled mixing bowl, add the cream, sugar/sugar substitute, and vanilla. Mix on low speed until the mixture becomes frothy and small bubbles begin to form. While mixture is still running, gradually add the gelatin mixture a few spoonfuls at a time. Once all the gelatin has been added, increase the speed to medium-high.
- Mix on medium-high until the cream begins to visibly thicken, about 3-4 minutes. You'll know the Cool Whip is done mixing when the mixer stops and stiff peaks will hold their shape. (This is the time to STOP mixing. If you over-mix the cream, you will get lumpy whipped cream and butter will begin to form.)
- Serve right away on desserts, cocktails, hot chocolate, or as an ingredient in fluff salads, or no bake desserts.
Notes
Nutrition
Thank you! Bottom of my heart!