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Homemade Cool Whip
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Cool Whip is a unique non-dairy whipped topping that is used in many recipes. You can make your own version with just a few shelf-stable ingredients.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
1 comment
ingredients
1 teaspoon unflavored gelatin powder
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk powder
3 tablespoons granulated sugar
3 tablespoons vegetable oil
directions
Place a metal or glass mixing bowl in the freezer to chill (metal works best).
Combine the gelatin with the cold water in a small bowl and stir to dissolve the gelatin. Add the boiling water while stirring. Let cool.
Place the ice water and dry milk powder in the chilled bowl. Beat on high speed with a mixer until the mixture forms stiff peaks.
Add the sugar to the milk mixture while beating. Then add the oil and gelatin mixture with the mixer running. Only mix until incorporated.
Place the mixture in the freezer for 15-20 minutes, then place in refrigerator until ready to use. Will only keep for about 8 hours until it will start to separate. Just stir it again to mix it up and restore the texture.
nutrition data
23 calories, 1 grams fat, 2 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
March 16, 2022
I don't think it's possible to make something exactly like Cool Whip at home but this comes fairly close. I used half dry milk and half coffee creamer that someone else suggested and I liked the texture and flavor. Definitely requires a lot of mixing to get the texture right so don't skimp there.
For those who say this does not taste anything like cool whip. Possibly if you used coffee mate in place of the milk powder, it may have a more creamy taste. I will try both ways and decide. Thank you for sharing this alternative recipe.
March 1, 2010
this might do in a pinch, used the same day it is made, perhaps more freezer time. I did not care for the texture more like loose jello than creaminess of "cool whip" I tasted the milk and sugar granules after it had been sitting 3 days in the fridge, next time I will try dissolving milk before whipping and increase whipping time after adding sugar.
July 24, 2009
Mine separated the gelatin made a milky jello on the bottom and there was an oily cream on top.
August 16, 2008
This was so-so, I followed the recipe to a 't' after mixing at high speed for 15 minutes, I never got stiff peaks and it was still pretty runny. The taste was OK, the mixture was sort-of grey and it was generally flat and runny. I guess all those chemicals in Cool Whip are there for a reason!
July 7, 2007
I disagree with the first reviewer. This is a great option for at home whipped topping with staple ingredients. Thanks!
November 13, 2006
This is not anywhere close to the creaminess of real Cool Whip. However, it is a palatable substitute. Also, the color was a little off; kind of greyish off-white.