What’s in Homemade Cool Whip?
Homemade whipped cream tends to deflate and get watery pretty quickly. But this recipe solves that problem! It will stay fluffy and beautiful and delicious, so you can make it in advance and have it ready for your desserts.
Water: Hydrates the powdered gelatin and activates its thickening properties. Unflavored Powdered Gelatin: Acts as a stabilizer in whipped cream by helping it hold its shape for longer periods of time. When hydrated with water, gelatin forms a gel-like substance that helps to thicken and stabilize the whipped cream. Heavy Cream: The base ingredient of whipped cream and provides the rich, creamy texture. It also contains a high percentage of fat, which is important for achieving the desired whipped consistency. Powdered Sugar: Sweetens the whipped cream and helps stabilize it by absorbing any excess moisture. Vanilla Extract: Enhances the flavor of the whipped cream.
Pro Tip: Make sure that the gelatin is fully dissolved and mixed with the cream before whipping. This will help ensure that the stabilizer is evenly distributed throughout the whipped cream, resulting in a smooth and consistent texture.
How to Stabilize Whipped Cream
This is only one of several methods for stabilizing whipped cream. You can also use starches like cornstarch, powdered sugar, milk powder, or instant pudding mix.
Cornstarch: Mix 2 tablespoons cornstarch and 4 tablespoons powdered sugar with the heavy cream and whip to firm peaks. Powdered Sugar: Mix 6 tablespoons powdered sugar with the heavy cream and whip to firm peaks. Milk Powder: Mix 6 tablespoons of cornstarch and 4 tablespoons of powdered sugar with the whipped cream and whip to firm peaks. Instant Pudding Mix: Mix 1 tablespoon of dry instant pudding mix and ⅓ cup powdered sugar with the whipping cream and whip to firm peaks.
How to Store
The stabilized whipped cream should be stored in an airtight container, in the refrigerator. It will keep (stay stable) for up to 24 hours.
How to Freeze
I do not recommend freezing stabilized whipped cream on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.
Serving Suggestions
I’ll be the first to admit that eating whipped topping with a spoon is a pretty tasty treat, but if you’re making this recipe, you’re probably hoping to use it as a topping for other delicious desserts. I love it piled high on top of Easy Key Lime Pie, Lemon Raspberry Bars, Homemade Pumpkin Pie, Peach Cobbler, Strawberry Pretzel Salad, French Silk Pie, or an Easy Raspberry Tart. You can also use it in just about any recipe that calls for Cool Whip, like Jello Salad, Pumpkin Pie Dessert Lasagna, Strawberry Lemonade Pie, or Funfetti Cake Batter Dip.
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