Jump to Recipe Print Recipe
Made from just 3 simple ingredients, this homemade Cool Whip substitute is so easy to make & ridiculously delicious! You’ll never want to buy the stuff from the store again. Homemade whipped cream for the win!
There are affiliate links in this post. If you use these links, I may earn a commission- please read my fulldisclosure policy.
I remember as a child being in awe as I watched my mom dump cream into a mixing bowl and then a couple of minutes later produce fluffy homemade whipped cream, with beautiful peaks. It seemed almost magical!
And I especially loved when she’d let me lick off the beaters after I sat there mesmerized watching them whirl around, the cream gradually thickening.
Eventually, my mom started using Cool Whip more instead of real whipped cream. But I always had an affinity for the real thing.
Once I was a homemaker myself, I started becoming a bit more health-conscious and realized that the list of ingredients in Cool Whip wasn’t exactly pretty. But since it was usually a lot cheaper than real whipped cream, our tight budget usually won the decision and most times I relied on the bought fake stuff.
Then several years ago I made an exciting discovery! Aldi sells heavy cream for $1.99 a pint and one pint makes a bit more than 1 Cool Whip container full of real whipped cream. That makes it very inexpensive at just $1.49 for the equivalent of an 8 oz. container of Cool Whip!
So I started making my own and haven’t looked back since. If a recipe calls for Cool Whip, I make my own homemade “Cool Whip” with whipping cream and sub it instead. It not only tastes more delicious, but it is also much healthier too!
How to Make Cool Whip
Homemade Cool Whip is super easy to make and takes just three simple ingredients: heavy whipping cream, sugar and vanilla!
To make the Cool Whip, just add the heavy whipping cream to a bowl, then use an electric mixer to whip it up until it starts to thicken. Once it becomes fluffy and forms soft peaks, you add a bit of sugar and vanilla and mix a bit more.
It’s done and ready to enjoy once it’s well mixed and forming stiff peaks.
Some people say that it’s important that you use a chilled bowl when you make DIY Cool Whip, but my grandmother, mom nor I have ever done that and it’s never been an issue. So I say, keep it simple and just use a room temperature bowl!
Recipe for Cool Whip (or homemade Whipped Cream)
Disclaimer: This Cool Whip substitute is not dairy-free like real Cool Whip and therefore is not a good substitute for anyone that is lactose or dairy intolerant.
Print Recipe
Easy Homemade Whipped Cream (homemade Cool Whip)
This super easy 3 ingredient homemade whipped cream is absolutely delicious and will have you wanting to totally ditch store bought Cool Whip!
Prep Time5 minutes mins
Total Time5 minutes mins
Servings: 2 cups
Author: Lydia @ ThriftyFrugalMom.com
Ingredients
- 1 cup heavy whipping cream
- 3 to 4 Tablespoons sugar
- 1 tsp. vanilla
Instructions
Pour heavy whipping cream into a mixing bowl. (If you using a hand mixer, make sure the bowl has high sides because the cream will splash quite a bit initially. I’ve found using the whisk attachment helps a lot!)
Beat on medium speed just until soft peaks are formed.
Add sugar and continue mixing until stiff peaks form.
Stir in vanilla.
Store refrigerated.
Notes
8 oz. Cool Whip = 3 cups. You will need 1 ½ c. of heavy whipping cream to make 3 c. of homemade Cool Whip substitute.
While you can store whipped cream in the fridge, it will usually get a bit runny as it sits. So it works best if you wait to make it until you are ready to use it.
If you buy raw milk, you can also use the cream from it to make whipped cream. Just be sure to let the milk stand for several days so the cream separates out really well.Then use only the thickest cream from the very top, making sure not to get any milk in it at all. If your cream gets milk in it, you won’t be able to get it to thicken.
Other recipes that you’ll enjoy:
- Best Ever Chocolate Cake (no eggs, no butter)
- Super Easy Homemade Chocolate Syrup
- Homemade Bisquick Mix
- Homemade Cream Soup Mix
- Homemade Refried Beans
FAQs
Whipped dessert topping is the best semi-homemade substitute for whipping cream. It's perfect for icebox cakes and pies and other no-bake treats or (not surprisingly) as a dessert topping. For 1 cup whipping cream called for in your dessert recipe, substitute 2 cups whipped dessert topping, such as Cool Whip.
Is Cool Whip the same as homemade whipped cream? ›
Plus, Cool Whip is a low-calorie alternative to homemade whipped cream (Cool Whip has only 25 calories per serving vs. whipped cream's up to 100 calories), especially if you opt for a reduced-fat or fat-free version. Another notable difference between Cool Whip and whipped cream is the texture.
What are the ingredients in Cool Whip topping? ›
WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT & PALM KERNEL OILS), SKIM MILK, CONTAINS LESS THAN 2% OF LIGHT CREAM, SODIUM CASEINATE, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, MODIFIED FOOD STARCH, POLYSORBATE 60, SORBITAN MONOSTEARATE, SODIUM POLYPHOSPHATE, BETA CAROTENE ...
How do you make whipped cream fast by hand? ›
Using a hand or electric whisk, begin whisking the cream in a large bowl. Once it starts to thicken, SLOW DOWN. Stop whisking and use a large spoon to gently fold and the cream will continue to firm up. (This is very important, as soft peaks can become too hard in a second.)
How to make whipping cream at home without heavy cream? ›
Instructions
- Add butter and milk to a saucepan, cook and stir over medium low heat, turn off the heat right after the butter is fully melted. ...
- Pour the mixture into a blender. ...
- Transfer the blended mixture to a large mixing bowl. ...
- Once you are ready to whip the cream.
Make the faux whipped cream mixture. In a plastic bin, mix together 1-part spackle and 1-part paint until thoroughly blended. Place the piping tip into the bag then scoop the faux whipped cream mixture in. If you want to create the swirl, scoop the two colors into the bag side by side.
What is the closest thing to Cool Whip? ›
Dissolve a teaspoon of gelatine in a tablespoon of warm water and add to a cup of (very cold) cream before whipping. What is this? Another idea, and the one I find easiest, is to add some cream cheese to the cream, icing sugar and vanilla extract to get a cream that's more like the original Cool Whip.
Can you make Cool Whip with milk? ›
While not as thick and creamy as whipped cream made from heavy cream or whole milk, it is possible to make a whipped topping using skim milk. To achieve a thick, airy texture, combine skim milk and cornstarch and whip the mixture using a food processor with an emulsifying disk — a tool you can buy online.
What is whipped topping made of? ›
Whipped cream in a can generally contains real cream as the first ingredient, but also has added sugars and chemical stabilizers. Frozen whipped topping is also made with real cream, but it's first ingredients usually consist of water, hydrogenated oils, and sugars.
Why is my whipping cream not whipping? ›
You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.
Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.
Can you over whip cream? ›
Don't over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped. Cream whipped in a food processor with a blade won't be as light and fluffy as cream that is whisked.
How much whipping cream equals 8 oz Cool Whip? ›
It's not a 1-to-1 substitution, either: If your recipe calls for an 8-ounce carton of whipped topping, you'll want to whip 1-1/2 cups of heavy whipping cream to create 3 cups of whipped cream. To make your whipped topping substitute, start with a chilled bowl and beaters.
Can I substitute reddi whip for heavy cream? ›
Check out The Best Heavy Cream Substitutes for more information on those options. For topping desserts, substitutes include canned whipped cream (such as Reddi-Whip) and non-dairy whipped dessert topping (such as Cool Whip). Or, try crème fraîche (a tangy cultured cream with 30% milkfat) sweetened with sugar or honey.
Can you whip Cool Whip to make it thicker? ›
Using a handheld mixer or stand mixer with wire whip, beat the cool whip on low speed for 1 minute. Add cream of tartar: To the bowl, add the tartar along with the vanilla, if using. Beat on low for 2-4 minutes, or until the topping is super thick, creamy and resembles of frosting in texture. Enjoy!
