Homemade Cool Whip – made with just 4 simple ingredients! It’s a delicious addition to so many recipes and the perfect topping for any dessert!
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 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 Million Dollar Pie… all of which are summertime favorites.
So the big question: why make your own instead of just buying it? Well… simply put… store bought Cool Whip is loaded with chemicals and preservatives. Whereas Homemade Cool Whip can be made with just 4 simple 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
- 2 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla
- 2 teaspoons gelatin
- 1/2 cup cold water
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 peaks form. Use immediately or store in an airtight container for later.
Recipe variations
- 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
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.
Recipes using Cool Whip
- Strawberries & Cream Lush
- Eclair Cake
- Layers of Lemony Love
- Cherry Cheesecake Lush
- Cherry Pie Jello
- Lemon Coconut Golden Angel Cake
Homemade Cool Whip
Homemade Cool Whip - made with just 4 simple ingredients! It's a delicious addition to so many recipes and the perfect topping for any dessert!
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
Recipe variations:
- 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
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 9mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
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.
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!