Homemade Cool Whip
Say goodbye to store-bought mediocrity and learn how to make homemade cool whip! There's something undeniably magical about this fluffy, vanilla-flavored, cloud-like topping. With just a few ingredients and minimal effort, you can whip up a batch of America’s favorite creamy topping in mere minutes!
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 230 g Heavy Cream (36% fat content, cold)
- 60 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 4 teaspoons Cold water
Instructions
- 1
Whisk gelatin and cold water in a small bowl until combined, and set it aside.
- 2
Place very cold 36% fat content heavy cream into a mixing bowl along with the sifted powdered sugar.
- 3
Whip it up with an electric hand mixer for about a minute and then add the vanilla.
- 4
Next, microwave the gelatin and water mixture for a few seconds or until it returns to a liquid form. Then slowly pour the gelatin mixture into the whipped cream while the mixer is running at the same time.
- 5
Whip the mixture until stiff peaks. When the frosting reaches a fluffy and pipeable consistency after 2 to 3 minutes (early hard peaks, straight after soft peaks), stop whipping immediately. If you continue whipping, the frosting will separate, get runny, and then it will turn into butter.
- 6
Use the homemade cool whip to fill, frost, or decorate your desserts according to your recipe.
- 7
The homemade Cool Whip can be refrigerated for 1-2 days and should not deflate if it is whipped up correctly.