Learn how to make homemade cool whip with 4 simple ingredients. Delicious homemade whipped topping is so light, fluffy and flavorful you’ll never purchase it again!
Easy Homemade Cool Whip
Making homemade cool whip has never been easier. In just 5 minutes, you’ll have a fluffy and delicious whipped topping substitute. It tastes way better than store bought and has the perfect texture and fresh flavor without any added preservatives.
The great thing about homemade cool whip is that it will hold it’s shape for about 24 hours (similar to stabilized whipped cream). The gelatin helps makes it sturdy, so it won’t deflate quickly like homemade whipped cream.
It tastes amazing on so many desserts, but I especially love to use it on my jello poke cake, watergate salad and my no-bake chocolate lasagna.
Why I Love This Recipe
- Convenient alternative: Whipped topping can be used cup for cup for any recipe that calls for Cool Whip including the frosting for death by chocolate poke cake!
- Versatile: It makes a delicious frosting or topping, can be mixed into your favorite dessert recipes or used as a fruit dip. Or just enjoy by the spoonful!
Key Ingredients
It takes so few ingredients to create a rich and creamy homemade cool whip.
Find the full printable recipe with specific measurements below.
- Gelatin: The gelatin is what keeps the whipped cloud from deflating. Make sure to use unflavored gelatin.
- Water: This is what the gelatin dissolves in. After a few minutes, the mixture will thicken.
- Heavy cream: The colder the heavy whipping cream, the better! It gives it a light consistency and makes it easier to whip.
- Powdered sugar: Achieve the perfect amount of sweetness by adding a few Tablespoons of powdered sugar (confectioners sugar).
- Vanilla: A subtle hint of vanilla helps round out the flavors in this whipped topping.
How to Make Cool Whip
It takes so little time and energy to make your own cool whip from scratch at home.
- Freeze. Before getting started, freeze your mixing bowl and beaters for about 15 minutes.
- Dissolve. Place the gelatin in a bowl with the water. The mixture will dissolve and start to thicken after a few minutes. Then place the bowl in the microwave and cook for about 10 seconds, or until it’s back in liquid form.
- Beat. Add the cold heavy cream, powdered sugar and vanilla into the chilled mixing bowl. Beat on low until mixed together, then turn to medium-high speed and beat until a soft peak forms. This usually takes about 1 minute.
- Add gelatin. While the beaters are on, slowly pour in the gelatin and continue beating until a soft peak forms. Use a spatula to gently remove to a container and refrigerate until ready to use.
Helpful Tips
- Chill your bowl and beaters. You want these to be COLD. Stick them in the freezer for about 15 minutes before you start making this easy homemade cool whip recipe.
- Flavoring. Vanilla extract gives it the traditional flavor. Depending on what dessert you’re making, feel free to use other type of extracts (like almond, lemon or orange) or even a few drops of food coloring.
- Keep a close eye. It doesn’t take long for the stiff peaks to form (especially if you chill your bowl and beaters first). So make sure not to walk away or get distracted! The last thing you want to do is over mix the whipped topping.
- Whipped cream replacement. It can be used interchangeably with whipped cream. Use it as a 1:1 replacement even for a whipped cream frosting.
Storage
- Store: This recipe for homemade cool whip is best if stored in the fridge. You can make it a day in advance, then cover and refrigerate until serving. It will hold it’s shape for about 24 hours.
- Freeze: Freeze this DIY cool whip for about 2 months, although I always use it before I have chance to do this!
Use homemade cool whip by adding a dollop to homemade hot chocolate, adding to strawberry shortcake trifle or in this no-bake banana split dessert!
Cool Whip Recipes to Try
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Homemade Cool Whip
Ingredients
- ½ teaspoon gelatin (unflavored)
- 1 ½ teaspoons water
- 1 cup cold heavy cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Chill equipment. Place a medium to large bowl and electric beaters (or whisk attachment and a stand mixer bowl) in the freezer and chill 15 minutes.
- Dissolve gelatin. In a small bowl, dissolve 1/2 teaspoon gelatin in 1 1/2 teaspoons water. Let sit a few minutes until thickened. Microwave about 10 seconds, or until it turns back to liquid.
- Make whipped cream. In the chilled bowl, add 1 cup heavy cream, 2 Tablespoons powdered sugar, and 1/2 teaspoon vanilla. Using an electric mixer fitted with chilled beaters, beat on low until combined. Beat on high 1 minute, or until soft peaks form. Slowly mix in the liquid gelatin while the beaters are on. Beat until soft peaks forms or it reaches the texture of cool whip.
- Chill. Chill until ready to use. It will stay stable for 24 hours. Replace in any recipe using cool whip, cup for cup.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can you use pectin as a substitute for the gelatine? And how much, if so?
I haven’t tested, but if you do let us know how it goes!
Can you freeze it for future use, like Cool Whip?
Yes you can freeze, just pull out to soften it beforehand :)
So I’m wondering would this hold up if I added warm/hot melted chocolate to it?
Hi there! If you add warm/hot chocolate to the cool whip it will melt it and it will loose it’s consistency. You could try cooling it before adding. I have not tested that, but if you do, let me know! :)
You never said how much gelatin to use? If it’s a packet, can you convert it to the servings? I buy Knox gelatin by the bulk container, not box. Thanks :)
You’ll need 1/2 teaspoon gelatin for this recipe :)
An you give me an estimate of how much a single recipe makes? I need 24 ounces for my recipe (strawberry lasagna)
Thanks in advance!
Kathi
I would say around 2 cups (probably not exact, but at least 2 cups). Enjoy!
I can’t wait to give this a try! My family is going to love this!