How to Make Homemade Cool Whip
Have you ever wondered how to make homemade Cool Whip? Whether you don’t eat store-bought for nutrition reasons or because it’s not available in your region, this recipe is the perfect substitute!
I admit it.
I make quite a few recipes that use Cool Whip. To be honest, I love Cool Whip, but I know many of you out there would either: (A) not touch it with a 10-foot pole, or (B) don’t have access to it where you live. And if you want to make some of my desserts like Strawberry Cheesecake Lush, or Chocolate Lush, or Pineapple Fluff, you really need to have Cool Whip.
Most of the time, when I post recipes that use Cool Whip, I receive lots of questions from readers asking if real whipped cream will work as a substitute – unfortunately, the answer is NO nearly 100% of the time. That’s because Cool Whip is stabilized, and will not break down like whipped cream does.
I’ve been planning to post a recipe showing you how to make homemade Cool Whip for awhile now, so that those of you who want to skip the processed stuff can make your own at home. It’s so easy! Grab a mixer and get ready!
The great thing about this recipe is that there are only four ingredients – nothing that you can’t pronounce, and using ingredients that you probably already have in your kitchen.
As a disclaimer, this version does taste slightly different that the store-bought Cool Whip. I think it tastes more like regular whipped cream, maybe just a tad sweeter, but it definitely has the consistency of Cool Whip. Just don’t overbeat during the mixing process, or you’ll end up with a gooey mess. As soon as stiff peaks form and it looks spreadable – stop whisking.
Make sure to keep it covered in the refrigerator, just like you would regular Cool Whip. Otherwise, use it immediately in your recipe of choice. I have one coming next week that uses both this Cool Whip and the Sweetened Condensed Milk I made on Tuesday – so stay tuned!
- 4 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1½ teaspoon vanilla
- 1 cup heavy whipping cream
- In a large mixing bowl, beat the softened cream cheese, powdered sugar and vanilla until light and creamy. Remove cream cheese mixture from mixing bowl and set aside.
- Add 1 cup heavy whipping cream to mixing bowl and whip until soft peaks form.
- Add cream cheese mixture to heavy cream and beat just until stiff peaks form.
- Keep refrigerated until ready to use.
Use it in these recipes!
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