Homemade Cool Whip – just Recettes

Homemade Cool Whip that is stable like the store bought kind but made at home and SO delicious. Perfect for any recipes you’re making that ask for Cool Whip!

Ingredients US CustomaryMetric

▢1 1/2 teaspoons powdered gelatin
▢2 tablespoons ice water
▢1/4 cup whole milk cold
▢3 tablespoons powdered milk
▢2 teaspoons vannilla extract
▢1/4 cup water
▢1/4 cup light syrup *
▢3/4 cup sugar
▢1/4 teaspoon Kosher salt
▢1 3/4 cups heavy cream cold

Instructions

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 2-3hours (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.

Notes

*Want to make your own corn syrup at home??I use a homemade thick simple syrup for this instead by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup.

Nutrition