Homemade Cool Whip that is stable like the store bought kind but made at home and SO delicious. Perfect for your favorite family recipes!
Homemade Cool Whip is part of our Dinner, then Dessert Kitchen Pantry Series. Now you can recreate your family’s favorite recipes using whole ingredients instead of processed, such as Condensed Cream of Mushroom Soup, Marinara Sauce, or BBQ Sauce.
Homemade Cool Whip takes less than a half hour to “whip” up and gives you a light, fluffy creamy texture with the sweet flavors you know and love, without any of the processed ingredients! This recipe will quickly become a favorite to use successfully in dozens of cool whip recipes.
You’ll feel so much better about giving your kids this Homemade Cool Whip to dip with their favorite fruit, or use it to top a pie or mix into your favorite recipes. It can be made ahead of time and kept in the fridge or freezer for when you need it in a pinch. Using gelatin and a few wholesome dairy ingredients, plus pure vanilla, you’ll never want to buy the commercial tub again!
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Frequently Asked Questions
The consistency is both room temperature stable AND freezer safe. The gelatin keeps its stability under 98 degrees and it protects the water content safe in the freezer.
Whipped Cream is not stabilized with gelatin, and will likely break if warmed to room temperature, frozen, or mixed into a recipe. This recipe is exactly what you’re looking for, Cool Whip, not whipped cream.
It is important to heat and cool the ingredients to the temperatures specified. Don’t make the recipe without a thermometer. It isn’t difficult to make, but you do need to reach a specific temperature that you can’t guess.
Tools Used in the Making of Homemade Cool Whip
Powdered Milk: Good to keep in your pantry if you only use milk sparingly for recipes or use powdered milk for other recipes.
Candy Thermometer: Inexpensive and indispensable in this recipe.
Gelatin: Same kind you’d use in jellies, you can also use store brand.
How to Store Homemade Cool Whip
- Serve: Do not keep the completed Homemade Cool Whip at room temperature longer than 2 hours. It is best to keep refrigerated until serving.
- Store: Kept sealed in an airtight container, Cool Whip will stay good in the refrigerator up to 2 weeks.
- Freeze: Because it is stabilized, this Homemade Cool Whip can be frozen up to 3 months and defrosted in the refrigerator before use.
- Add the gelatin to the 2 tablespoons of ice water and whisk.
- In a second bowl whisk together the milk, powdered milk and vanilla.
- In a small saucepan with a candy thermometer clipped onto the side, add the ¼ cup of water, corn syrup, sugar and salt.
- Whisk together and cook over medium heat until combined and in a rolling boil for about 3 minutes.
- Raise the temperature to medium high and cook until it reaches 250 degrees exactly.
- Turn off the heat and add to a large metal mixing bowl.
- When it cools to 212 degrees (about 2-3 minutes) add the gelatin and using a hand mixer, whisk for 5-7 minutes until the mixture is cooled and three times the size and almost pure white.
- Add the vanilla milk mixture in a couple of tablespoons at a time and keep beating it in until smooth until it is all incorporated.
- Cover with saran wrap and let sit for 2-3 hours (the structure of the cool whip needs this to be stable, don’t put it in the fridge).
- Add the heavy cream into the bowl ¼ cup at a time, pouring slowly while using the hand mixer on low speed.
- Keep beating with the hand mixer on medium speed until you get soft peaks.
- You can keep it covered in the fridge for a couple of weeks (this is still dairy, so it will go bad at some point) or freeze it for 3 months. You can defrost and use the same way you do prepared cool whip.
Photos used in a previous version of this post.