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Healthy Homemade Cool Whip

Erin Indahl-Fink
Want to know how to make Cool Whip at home? This healthy homemade Cool Whip takes 10 minutes and 5 ingredients, with no high fructose corn syrup or hydrogenated oils. One batch equals one 8 oz tub. It's creamy, silky, and holds its shape for days, with a sugar-free option.
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Homemade cool whip in a bowl with whisk on the side.
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Prep Time 10 minutes
Chill Time (for bowl and beaters) 15 minutes
Total Time 25 minutes
Course Desserts, Dressings and Sauces
Cuisine American
Servings 24 servings, 2 tablespoons per serving
Calories 52 kcal

Equipment

  • Stand Mixer My KitchenAid Stand Mixer is ideal for making this homemade Cool Whip!

Ingredients
  

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 slightly; it should be warm, not hot.
  • 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

Yield/How much will this make? This recipe will make the equivalent of 1 (8 oz.) container of Cool Whip, or approximately 3 cups of stabilized whipped cream.
Make Ahead: Yes, this homemade cool whip recipe CAN be made in advance. If you're looking to make this for a holiday meal or event, I recommend making up to 24 hours in advance. The cream will hold its shape nicely and be smooth and creamy.
Storage: Make sure to store in an airtight container in the refrigerator. It will keep for up to 3 days refrigerated.
Freezing: this recipe CAN be frozen. Store in a freezer-safe airtight container. The homemade cool whip will keep for up to 2 months frozen. To thaw, transfer the container to the refrigerator and allow at least 24 hours for thawing.
Sugar-free / keto: use Swerve Confectioners or powdered allulose 1:1 for the powdered sugar.
No gelatin: skip the gelatin and water and beat in 2–3 tablespoons of instant vanilla pudding mix instead.

Nutrition

Serving: 1gCalories: 52kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 4mgPotassium: 15mgSugar: 0.5gVitamin A: 219IUVitamin C: 0.1mgCalcium: 10mgIron: 0.02mg
Keyword homemade cool whip, how to make cool whip, homemade cool whip recipe, cool whip substitute, cool whip without corn syrup, sugar free cool whip
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