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Homemade Cool Whip – made with just 4 simple ingredients! It’s a delicious addition to so many recipes and the perfect topping for any of your favorite desserts!
When it comes to desserts, Cool Whip is king. It has a light, creamy texture and a deliciously sweet flavor that adds the perfect finishing touch to any dessert.
Unlike homemade whipped cream, which melts easily, Cool Whip (or stabilized whipped cream) holds its shape and doesn’t melt at all… even in the heat of summer! Which makes it the perfect alternative, not only as a topping, but also as an ingredient in many no-bake desserts.
It’s a key ingredient in recipes like Watergate Salad, Pistachio Lush, and Banana Cream Pie… all of which are summertime favorites. And it’s also delicious on top of hot chocolate, chocolate cake or chocolate mousse!
So the big question: why make your own instead of just buying it? Well… simply put… store-bought whipped topping is loaded with hydrogenated vegetable oil, high fructose corn syrup, and artificial flavor. Whereas this easy Homemade Cool Whip recipe is made with just 4 simple, real ingredients! Also? If you ask me, homemade ALWAYS tastes better. And once you try it, I think you’ll agree.
Ingredients in Homemade Cool Whip
Heavy whipping cream – This recipe starts with 2 1/2 cups of heavy whipping cream. Do NOT substitute half & half, whole milk, or a lighter whipping cream.
Powdered sugar – I added 1/4 cup of powdered sugar (confectioner’s sugar) for sweetness. Feel free to add more or less according to tastes.
Vanilla extract – I also added 1 Tablespoon of vanilla extract for an extra layer of flavor.
Gelatin – 2 Tablespoons of gelatin powder act as the thickening agent in this recipe. I used unflavored Knox Gelatin.
Cold water – I added 1/2 cup of cold water to the gelatin to activate it.
How to make Cool Whip from scratch
Prepare the gelatin – Sprinkle the gelatin over cold water; stir and let sit for 1-2 minutes. Once thickened, microwave for 5-10 seconds or until mixture has liquified. Set aside to cool.
Whip the heavy cream – In a large chilled mixing bowl, combine the cream, sugar, and vanilla. Mix on low speed using the whisk attachment until small bubbles cover the surface. Increase speed to medium and mix until visibly thicker.
Add the gelatin – While mixer is still going, slowly add the gelatin. Increase speed to high and mix until medium – stiff peaks form. Use immediately or store in an airtight container in the refrigerator.
Recipe Variations
- Substitute almond extract, lemon extract, mint extract, or orange extract for vanilla
- Add 2 tablespoons cocoa powder to make Chocolate Cool Whip
- Add a spoonful of peanut butter or Nutella
- Add softened cream cheese
- Add strawberry or raspberry jam
- Stir in fresh berries for a delicious treat!
Storage tips
Homemade Cool Whip will keep in the fridge for 3-4 days. It can also be frozen in a freezer-safe container for longer storage.
More Cool Whip Recipes to Try
Whether you love baking or prefer no-bake desserts, this easy Homemade Cool Whip is sure to become a new favorite addition to all your favorite recipes!
Homemade Cool Whip
Ingredients
- 2 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla
- 2 teaspoons gelatin
- 1/2 cup cold water
Instructions
- Sprinkle the gelatin over cold water; stir and let sit for 1-2 minutes. Once thickened, microwave for 5-10 seconds or until mixture has liquified. Set aside to cool.
- In a large chilled mixing bowl, combine the cream, sugar, and vanilla. Mix on low speed using the whisk attachment until small bubbles cover the surface. Increase speed to medium and mix until visibly thicker.
- While mixer is still going, slowly add the gelatin. Increase speed to high and mix until medium peaks form. Use immediately or store in an airtight container for later.
Notes
- Substitute almond, lemon, mint, or orange extract for vanilla
- Add 2 tablespoons cocoa powder
- Add a spoonful of peanut butter or Nutella
- Add softened cream cheese
- Add strawberry or raspberry jam
Dianne says
Can you make it with can coconut milk
Cathy Trochelman says
Yes you can, but it is a different process. You will want to use a full fat coconut milk, refrigerate 24 hours and separate the cream from the water. You could also buy coconut cream in a can but that might be harder to find. Good luck!
Amanda says
I am so excited to try this out!
Erik says
Okay, this is super fun! Thanks for sharing!
Claire says
Love this! I am super excited to try this soon!
Toni says
This is such an amazing cool whip recipe! It’s so easy to follow! Thanks!
Erin | Dinners,Dishes and Dessert says
I need to try this Homemade Cool Whip immediately, it looks so good!
katerina @ diethood.com says
I love cool whip! Can’t wait to give this a try!
Beti | easyweeknightrecipes says
Homemade cool whip is the BEST! I am so excited to try this!
Karen says
If adding cream cheese – how much & should it be room temp or cold?
Cathy Trochelman says
There are recipes that add cream cheese (softened, room temp) but the proportions are all different.
Joe in SoCal says
How about using agar agar instead of gelatin. How much?
Cathy Trochelman says
If you are using agar agar powder, I have read that you would use an equal amount as gelatin. I have not used it, so I cant say from experience.
Kellie Evans-Miller says
With all due respect, you’re simply making whip cream. Heavy cream, powdered sugar, vanilla. I’m not sure why you had gelatin but to say this is a recipe for “Homemade Cool Whip” is a joke. Cool whip isn’t even real whip cream. Sorry.
Cathy Trochelman says
Because of the gelatin, this holds up like Cool Whip in recipes that call for Cool Whip. I decided to name it this way for people looking for a chemical-free alternative.
De says
“I’m not sure why you had gelatin…”.
The gelatin is LITERALLY what takes it from being whipped cream to being more like Cool Whip. How in the world do you not understand the use of gelatin, but still feel like you are educated enough to argue? You actually admit to not knowing what you are talking about, yet still decide to disrespect someone over a RECIPE of all things. You should research ingredients and understand what you are even arguing about before being rude and childish in the future.
Kim says
Why have I been buying this for so long? What a great recipe! Thanks for sharing
Cathy Trochelman says
It’s such a good alternative! Hope you enjoy!
Tahlullah says
I love in Colombia South America & Cool Whip is NOT available here.
Thank you SOOOO very much for sharing this. 💯💯💯🥰🥰🥰❣️❣️❣️
Hopefully NOW, I can start dazzling my husband’s relatives HERE with those amazing Cool Whip desserts. 🤣🤣🤣
Tahlullah says
I live in Colombia South America & Cool Whip is NOT available here.
Thank you SOOOO very much for sharing this. 💯💯💯🥰🥰🥰❣️❣️❣️
Hopefully NOW, I can start dazzling my husband’s relatives HERE with those amazing Cool Whip desserts. 🤣🤣🤣
Rebekah Hickerson says
It turned out perfectly
Abby W says
This was a great healthier option for topping my gingerbread cake with! It has the amazing flavor of homemade whipped cream, but with a little more structure thanks to the gelatin and powdered sugar. I cut the recipe in half and it came out great!